Get some Hazelnut - Beer Recipe - Brewer's Friend

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Get some Hazelnut

184 calories 23.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Carthy Craft
Calories: 184 calories (Per 330ml)
Carbs: 23.2 g (Per 330ml)
Created: Monday May 14th 2018
1.059
1.021
5.0%
25.5
38.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Vienna1.5 kg Vienna 37 4 28.4%
1.50 kg German - Munich Light1.5 kg Munich Light 37 6 28.4%
0.33 kg Flaked Oats0.33 kg Flaked Oats 33 2.2 6.2%
0.33 kg United Kingdom - Brown0.33 kg Brown 32 65 6.2%
0.27 kg Torrified Wheat0.27 kg Torrified Wheat 36 2 5.1%
0.27 kg American - Roasted Barley0.27 kg Roasted Barley 33 300 5.1%
0.27 kg German - Carafa III0.27 kg Carafa III 32 535 5.1%
0.27 kg German - Melanoidin0.27 kg Melanoidin 37 25 5.1%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt 37 2 5.7%
0.25 kg Lactose (Milk Sugar)0.25 kg Lactose (Milk Sugar) 41 1 4.7%
5.29 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Centennial20 g Centennial Hops Pellet 10 Boil 60 min 25.5 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Tablet Fining Boil 15 min.
1 each Yeast Nutrient Other Boil 15 min.
1 ml Spirit Essence Cappuccino Flavor Secondary --
1 ml Spirit Essence Hazelnut Flavor Secondary --
8 g Epson Salt Water Agt Primary --
3 g North Sea Salt Water Agt Boil --
8 g Calicum Chloride Water Agt Mash --
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 290 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 28 44 200 100 60
Chloride to sulfate ratio to favour maltiness.
Sodium and chloride to be over 100ppm.
At least 50 ppm of calcium for yeast health.

Mash pH of around 5.5-5.6.
This can be tricky with this grain bill depending on the starting pH. A small amount of salt is used to increase chloride without increasing calcium. Salt should not be noticeable on taste.

Starting water is Stavanger Roagalnd Profile.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 69 °C 60 min
Temperature -- 75 °C 10 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.2
Mash volume with grains 23.5
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 11.4 L) 9.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 25.8 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 29.8  
Equipment Profile Used: System Default
 
Notes

Adjust Spirit Essence additions to taste. Measure and compare in a sample and scale the right amount to fit the full volume.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-06-02 18:19 UTC