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
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NEW Water Requirements:
Hazelnut Stout
Equipment Profile Used
System Default
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Water Requirements:
Hazelnut Stout
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Recipe Cost
€ (EUR)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost €
Cost %
Fermentables
€
Steeping Grains (Extract Only)
€
Hops
€
Yeast
€
Other
€
Cost Per Barrel
€0.00
Cost Per Pint
€0.00
Total Cost
€0.00
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