Comments on: Recipe: Hazelmocha Cream Stout (Dry)

By: Kevin

Kevin — Wed, 15 Sep 2010 21:30:14 +0000

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!!

By: Keith

Keith — Mon, 05 Apr 2010 21:01:06 +0000

Thanks
I really am going to enjoy trying your recipes.

By: Hop

Hop — Mon, 05 Apr 2010 13:28:32 +0000

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.

By: Keith Menefy

Keith Menefy — Sun, 04 Apr 2010 22:04:15 +0000

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.
Thanks

By: Mad Alchemist: Hazelmocha Cream Stout (Dry) - Home Brew Forums

Mad Alchemist: Hazelmocha Cream Stout (Dry) - Home Brew Forums — Mon, 01 Mar 2010 04:36:00 +0000

[...] together into your own version of my recipe. The recipe can be found below or at my website here: Mad Alchemist: Hazelmocha Cream Stout (Dry) Ingredients Maris Otter (7 [...]