Hazelnut Stout - Beer Recipe - Brewer's Friend

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Hazelnut Stout

235 calories 21.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 62 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 23 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 77% (brew house)
Source: BV Craft
Hop Utilization: 97%
Calories: 235 calories (Per 500ml)
Carbs: 21.6 g (Per 500ml)
Created: Sunday February 11th 2024
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Nippan Stout

by Marty Chung

OG: 1.056 FG: 1.017 ABV: 5.0% IBU: 26

1.051
1.010
5.3%
28.3
33.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Pale Ale3 kg Pale Ale 39 2.3 51.7%
1 kg Caramel / Crystal 60L1 kg Caramel / Crystal 60L 34 60 17.2%
1 kg New Zealand - Rolled Oats1 kg Rolled Oats 12.4 1.4 17.2%
0.35 kg United Kingdom - Roasted Barley0.35 kg Roasted Barley 29 550 6%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) 41 1 3.4%
0.25 kg Belgian Candi Sugar - Amber/Brown (60L)0.25 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 4.3%
5.80 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 15 Boil 60 min 28.26 100%
20 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Water Agt Boil 10 min.
1 each Servomyces Other Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
22 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.54 bar       Temp: 3 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 35 50 50 300
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.14 L Strike 71 °C 66 °C 37 min
Sparge -- 71 °C 10 min
Sparge -- 76 °C 3 min
5 L Sparge -- 77 °C --
Starting Mash Thickness: 4.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.7 L/kg 25.1
Mash volume with grains (equipment estimates 24.7 L) 28.7
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 7.8 L) 3.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27 L) 23
Boil off losses -5.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Top off amount 4
Going into fermentor 25
Total: 28.9  
Equipment Profile Used: System Default
 
Notes

Chill the wort to 23°C.
Aerate and pitch the yeast.
Ferment at 21°C.
Roast the hazelnuts /2.5 kg/ in the oven /95°C/ until they become a maroon, red-wine color. Rub them all well clean.
Rack the beer onto the toasted hazelnuts in secondary.
Leave the beer on the nuts for 7 to 9 days at 18°C.



18/02/2024
OG: 1.052
FG: 1.019
ABV: 4.20%

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  • Last Updated: 2024-04-23 20:56 UTC