Tag: cream ale

Chopped hazelnuts

Fermentation Friday is a new weekly post about homebrewing, kombucha making, lacto-fermented foods, etc – anything & everything fermented is fair game. I’m launching with a beer that Chris Cuzme and I brewed recently, a Hazelnut Cream Ale.

The Inspiration:

My friend Clay Gordon, chocolate critic and author of Discover Chocolate, gave me some chocolate beans to smoke malt over.  Last summer (I can’t remember when – sometime after the first of July), I soaked them overnight, drained them, added them to my pile of charcoal and smoked 6 pounds of 2-row pale malt with them (more on my smoking technique here).  It was not at all like smoking with wood chips – the smoke didn’t last as long and didn’t seem as strong.  I really wasn’t sure how the malt would taste or what to do with it.  So the sack of malt sat and sat and sat.  Forward to February 2012 – Clay and Brooklyn Brewery Brewmaster Garrett Oliver are on Beer Sessions Radio together. Clay mentioned that he gave me the beans to smoke malt with and Garrett sounded intrigued/skeptical.  Just the inspiration I needed!  I had recently really enjoyed two beers brewed with nuts –  a Brazil Nut Brown Ale at 508 Gastrobrewery and Peter Kennedy’s homebrewed Pistachio Stout and was jonesing to brew something with nuts.  I’d gotten tips from both 508 owner/head brewer Anderson Sant’anna de Lima and Peter and was ready to try them out.  I initially was thinking of brewing a Chocolate Hazelnut Porter.  Then Cuzme suggested a Hazelnut Cream Ale instead – a light, creamy beer to show off the smoked chocolate and hazelnuts.  Brilliant.

The Recipe:

(brewed on 3‧4‧2012 – a 3 gallon batch on my stove top using the Brew in a Bag method)

Malt Bill:
  • 2.75 lbs 2-row pale malt smoked over cocoa beans
  • 2.75 Pilsner malt
  • 0.5 lbs flaked corn
  • 0.37 lbs cane sugar (which we forgot to add)

Mashed in at 153° F (strike water 162° F) for 70 minutes then mashed out at 170° F.  Added 5.2 to the mash.  No sparge – drained sack over perforated pizza pan.

Addition Schedule (60 minute boil):

  • 60 min: .75 oz Liberty pellet hops (3.4% AA)
  • 10 min: Wyeast yeast nutrient
  • 3 min: 1/2 lb chopped, toasted hazelnuts (drained on paper several times to de-oil)
  • 1 min: .25 oz Liberty pellet hops (3.4% AA)

Pitched 1 Smack-pack™ of Wyeast 1056 – American Ale™ Yeast

OG: 1.048

FG: 1.014

Around 4.5% ABV

Kegged on 3‧21‧2012 with approximately 1/2 tsp of Bakto Flavors hazelnut extract and served at a friends’ wedding on March 22.

Tasting Notes:

The final gravity sample was nicely smoky, with a hint of chocolate but not much hazelnut.  The carbonated beer was much lighter – very clean and creamy with only a touch of smoke and a hint of hazelnut. It was a very refreshing, drinkable ale and the 3-gallon keg kicked quickly.

Thoughts:

This is definitely a beer I’ll brew again – next time bumping up the amount of hazelnuts in the boil, boiling longer and adding more extract depending on how much aroma & flavor we get from increasing the nuts.  Oh, and remember the sugar next time (jeez). I have 3.25 lbs of the smoked malt left and will either make another Hazelnut Cream Ale or possible a Chocolate Cream Ale with the remainder.  Perhaps with some cocoa powder & pale chocolate malt – just enough to give a hint of chocolate….

Fermentations in Progress:

  • kombucha
  • seven different sour ales
  • Rosemary Belgian Brown Ale
  • Grilled Pineapple Ale

Happy Fermenting!

 

 

 

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