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Hazelnut Brown Ale

163 calories 18.8 g 12 L
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Beer Stats
Method: BIAB
Style: Northern English Brown
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 32.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chris Sapsford
Hop Utilization: 85%
Calories: 163 calories (Per 12L)
Carbs: 18.8 g (Per 12L)
Created: Monday November 17th 2025
1.049
1.015
4.5%
20.5
12.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Bairds - Pale Ale4 kg Pale Ale 37.2 2.5 88.3%
300 g Weyermann - Caramunich Type 1300 g Caramunich Type 1 33.5 35 6.6%
200 g Bestmalz - BEST Melanoidin200 g BEST Melanoidin 34.5 27 4.4%
30 g Crisp Malting - Roasted Barley30 g Roasted Barley 31.28 600 0.7%
4,530 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Barth-Haas - East Kent Golding30 g East Kent Golding Hops Pellet 5.5 Boil 60 min 20.46 100%
30 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
160 ml Hazelnut Extract Flavor Boil 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
10 Grams
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 12.7 g       Temp: 20 °C       CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
17 8 12 14 21 72
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.3 L) 37.9
Mash volume with grains (equipment estimates 34.3 L) 40.9
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 32.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 23
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23 L) 20
Total: 37.9  
Equipment Profile Used: System Default
 
Notes

2 to 3 Days before brewing prepare Hazelnut extract as follows:

  1. Roast 150g of Hazelnuts in the oven at 180°C until golden brown.
  2. Place in an airtight container and pour 150ml of Vodka and 10ml of Vanilla extract over the still hot nuts.
  3. Place on the lid and store in a cool dark place for 2 to 3 days

    Use only the liquid extract in the brew.
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  • Last Updated: 2025-11-18 08:44 UTC