Hazelnut Chocolate Brown Ale Recipe Instructions

This recipe is available as an Aussie Brewmakers Recipe Kit, order no. 19864

This recipe is a rich full flavoured brown ale with layered depth of flavour. Amber malts combined with hazelnut and steeped Cacao Nibs give this beer its distinctive flavour. This recipe is a great introduction to experimenting with hops, steeping and wet malts for the beginner or ‘kit tin’ brewer.

Supplied Kit Ingredients:

• 1 x 1.7kg Black Rock Nut Brown Ale
• 1 x 1.5kg Coopers Liquid Amber Malt Extract
• 1 x 250g Light Dried Malt Extract (LDME)
• 1 x 200g Organic Cacao Nibs (Vodka steeped)
• 1 x 50ml Top Shelf Hazelnut Essence
• 1 x 12g Morgan’s Chinook Finishing Hops (steeped)
• 1 x 12g Morgan’s Cascade Finishing Hops (Dry Hopped)
• 1 x 10g Mangrove Jack’s Craft Series M15 Empire Ale Yeast
• 1 x Small Grain Bag (for Cacao Nibs)

Other Ingredients / Requirements:

• 200g of Dextrose if kegging with no secondary fermentation or bottle conditioning
• Sealed container / Jar for steeping Cacao Nibs in Vodka
• Small Amount of Vodka

Method:

1. Put aside Top Shelf Hazelnut Essence, Cacao Nibs and small grain bag as these will be used post primary
2. Clean / sterilize all equipment including fermenter, paddle and mug (used for steeping)
3. Discard the yeast supplied under the beer kit tin lid and sit the beer kit tin along with the Malt tin in hot water for 10 minutes to loosen contents
4. Boil 2.25L of water in kettle
5. Steep Chinook Finishing Hop teabag in 250ml cup of boiled water for 10 minutes
6. Add 1.5L of boiled water to fermenter with Beer Kit Tin contents, Malt Tin contents and LDME and stir vigorously to thoroughly dissolve
7. Pour 250mls boiled water into both the Beer Kit tin and the Malt tin and stir to dissolve the remaining contents, then add to the fermenter
8. Add Chinook Finishing Hops teabag and steeped water to the fermenter
9. Add water to fermenter to 22.5L and test temperature – make sure it is between 18-22 degrees before pitching yeast
10. Take Hydrometer reading and pitch 10g Mangrove Jack’s M15 Empire Ale Yeast and stir gently
11. Allow primary fermentation to complete over 7 to 10 days.
12. When primary fermentation has slowed / ceased place the 200g Cacao Nibs in the small grain bag and steep in vodka (just enough to wet them) in a sealed container for 24 hours (to sterilize Cacao Nibs).
13. Put Cacao Nibs bag (discard or drink vodka), Morgan’s Cascade Finishing Hop Teabag and 50ml Top Shelf Hazelnut Essence into fermenter and stir very slowly and gently with a sterilized paddle to combine. Re-seal fermenter and leave for 7 days
14. After 7 days check with hydrometer and bottle / keg as per normal.
15. Allow 3 to 4 weeks for full flavor to develop.

N.B. If kegging with no secondary fermentation, add 200g of Dextrose at step 6.