Hazelnut Pils

[gjhansford]

I have a hankering for brewing a hazelnut pils having detected the hazelnut aroma and taste in a recently opened Trumner Pils. A web search reveals hazelnut essence used in brown ales ... has anyone tried adding the essence to a pils ... and if so, when and how much?

 

[reviled]

Hmm, id probably be more inclined to try and get a hazelnut type aroma from your malt bill as the essence could be quite overpowering in a Pilsner with not much for it to hide behind or blend into...

If you really want to do it, id say do it in a glass first? Just add a drop of the essence to a glass of Pilsner and go from there.. Just a thought

 

[therook]

Hmm, id probably be more inclined to try and get a hazelnut type aroma from your malt bill as the essence could be quite overpowering in a Pilsner with not much for it to hide behind or blend into...

If you really want to do it, id say do it in a glass first? Just add a drop of the essence to a glass of Pilsner and go from there.. Just a thought

and what Malt will give you that Rev?

Rook

 

[gjhansford]

Hmm, id probably be more inclined to try and get a hazelnut type aroma from your malt bill as the essence could be quite overpowering in a Pilsner with not much for it to hide behind or blend into...

If you really want to do it, id say do it in a glass first? Just add a drop of the essence to a glass of Pilsner and go from there.. Just a thought

Just tried the drop in a glass ... works for me ... adds a great nutty taste to the pils. All I need to do now is work out how many drops for the 19 litre keg! Let me see ... 1 drop for 250ml = 4 drops per litre = 76 drops for 19 litres. How much is that in ml?

 

[reviled]

and what Malt will give you that Rev?

Rook

A pilsner done with all maris otter would be pretty nutty, allthough probably not very hazelnut like... There must be something out there that would be similair? Maybe??

 

[Fourstar]

I usually find brown malt has a toasty nuttyness to it, only problem is the colour! hahaha!

Maybe find out what aroma molecule hazelnut or roasted nuts have and try and replicate it with another substance, hopefully a fermentable that can go into the mash. I recentl found out Rice aromatics and Pandan leaf have the same aroma molecule as Malt when it undergoes maillard reactions during malting. In other words, if you stick these adjuncts in the mash they will add to or heighten malt aromas.

Just an idea!

 

[manticle]

Biscuit malt gives a nuttiness too. I wouldn't immediately think of hazelnuts though. Also biscuit and brown in a pilsner might make it too dark.

Would it be possible to do a secondary ferment on real hazelnuts the way oak chips are sometimes used?

Roast 'em, crush em and stick 'em in a hopsock? Personally I'd do it for a darker heartier beer than a pils but that's personal.

 

[Cannibal Smurf]

Just tried the drop in a glass ... works for me ... adds a great nutty taste to the pils. All I need to do now is work out how many drops for the 19 litre keg! Let me see ... 1 drop for 250ml = 4 drops per litre = 76 drops for 19 litres. How much is that in ml?

From memory, 5ml = 75 drops. Let us know how it works out :beer:

 

[Fourstar]

From memory, 5ml = 75 drops. Let us know how it works out :beer:

if you're using somethig to droplet im sure its gont some kind of measurement to it? I use a disposable pippet with .25ml increments. purrrrrfect