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Recipe: Hazelmocha Cream Stout (Dry)

2010 February 27
by Mad Alchemist

Since everyone has their own way to brew and the ingredients and targets should reveal all that is necessary, I’m not going to go terribly in-depth about how to brew this beer. What I will give you is a list of ingredients used and a quick description of the final taste.

It’s a dark, sweet, full-bodied, and deceptively dry sweet stout with chocolate, coffee, and hazelnut flavors due in large part to additions in the secondary. The ingredients I’m listing are for a 5 gallon all-grain batch, but it can be easily converted to extract (with specialty grains) by replacing the Maris Otter with an English extract.


  • Maris Otter (7 lbs)
  • Caramel/Crystal Malt 40L (2 lbs)
  • Chocolate Malt (12 oz)
  • Roasted Barley (3 oz)
  • Lactose (1 lb)
  • Hops: East Kent Goldings
  • Yeast: Irish Ale
  • Water: Residual Alkalinity (~200), Bicarbonate (~250), 2 to 1 Chloride/Sulfate

Ingredients in Secondary

  • Cacao Nibs (8 oz)
  • Hazelnuts (8 oz)
  • Coffee Beans (8 oz)

Target Profile

  • Original Gravity: 1.054
  • Final Gravity: 1.014
  • Color: 38 SRM
  • Bitterness: 20 IBU
  • Alcohol: 5.22%
  • Carbonation: 2.0 Volumes
5 Responses leave one →
  1. Keith Menefy permalink
    April 4, 2010

    Is there any reason not to add the secondary ingredients to the main boil?
    Just seems to me that there would more flavour extraction and easier to do.
    I have got very leery about additions to the secondary. Infection is easy to get.

  2. April 5, 2010

    You’re going to generally extract more bitterness if you add it at the end of the boil instead of in secondary. That said, it would probably still taste good if you did add it at the end of the boil.

    One thing I’d probably suggest would be to replace the cacao nibs with unsweetened cocoa powder (because those get really bitter when boiled). For a subtle chocolate flavor, use 4 oz, and for less subtle, use 8 oz.

    With the hazelnuts, I’m not sure you’d get much flavor by boiling for only a few minutes then taking them out. You might consider either grabbing hazelnut extract from a whole foods store or MoreBeer. Or, you could try them in the mash or steep them before the boil.

  3. Keith permalink
    April 5, 2010

    I really am going to enjoy trying your recipes.

  4. Kevin permalink
    September 15, 2010

    I want to do this one extract – how much Extract would I need to replace Maris? Also, do you crush the nuts and coffee or leave them whole? Thanks!!

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