Brewing Gone Nuts
There are always brewers that are not afraid to play with non-traditional ingredients in hopes of big flavor returns. Many homebrewers are experimenting with ingredients I rarely see in commercial beers and having great success. This freedom to experiment is why I continue to love homebrewing. Taking a simple ingredient and preparing it in a new way, like smoking pumpkin seeds in Alderwood or torching pistachios, can really add depths of flavor to your brew.
Having tasted a few well-executed local nut inspired brews, I wanted to experiment infusing other nut/seed flavors into my homebrew. I spoke with an expert on the subject of experimental homebrewing, Randy Mosher (author of “Radical Brewing”), on different ways to extract and infuse seed flavor. From our talk I came up with a few flavor extraction processes to test.
Thinking Outside the “Shell”
Many homebrewers I had spoken to on the topic were reluctant to experiment with nuts or seeds due to their high oil content. In finished beer, oils form a slick on the surface and block foam building molecules from actually becoming foam. (On the other hand, Grady Hull of New Belgium Brewing has shown that small amounts of olive oil added in the boil can supply yeast with needed nutrients and be an alternative to wort aeration.) I found that if you balance your recipe with ingredients to help head retention, the small amount of oil is not an issue. Altering your mash schedule, adding grains like crystal, wheat, or Carafoam® and using more alpha acids from hops can enhance head-retaining proteins.
The stars for the experiment included pecan, pistachio, sunflower seed and pumpkin seed. Some of the nut flavor extraction methods to test were making a tea by steeping the nuts, freezing the extract, scraping off the top layer of fats and adding to secondary. Other methods involved “dry seeding” in secondary fermentation, mashing in with toasted seeds and boiling with roasted nuts. I really was impressed with the flavors pulled into the beer as well as how the beers had great head retention. All of these beers were served at my annual fall brew tasting gathering and some were greeted with skepticism. Once the brews were tasted, the majority of people couldn’t put them down. I say get creative and get inspired to try brewing with some new ingredients that you have never thought about brewing with before. Take note of rare fruits, nuts and roots when browsing the aisles of your neighborhood grocery store or research historical brewing texts for gems from the past.
SMOKED PUMPKIN SAISON
Pumpkin style ales and lagers originated in the U.S. by microbreweries looking to put the flavors of pumpkin pie into a bottle. The flavor of pumpkin beer is delicate pumpkin usually overpowered by traditional pumpkin pie spice mix. The aroma has a nice spiciness, perhaps a little malt and balanced by a little sweetness.
Some brewers add caramel malt which adds some interest and going even further with pumpkin they actually malt pumpkin seeds and use them in the mashing process.
Pumpkin spice ales and lagers are the most common styles of this gourd-like brew, but the saison style has some peppery spice undertones I thought might balance well. The normal gravity range for pumpkin ale is 1.047–1.056 with an ABV range of 4.9–5.5%. Bitterness is low on this beer, around 10–15 IBU with color 6–12 SRM and attenuation medium. The normal gravity for a traditional saison is 1.055–1.080 with ABV range of 4.5-8.1%. Bitterness is medium to high on this beer around 20–45 IBU with color 6-12 SRM and attenuation high, for a dry beer.
By blending together these two styles I arrived at some interesting results. (Recipe below.) The additions of pumpkin and brown sugar gave the yeast more sugars to convert to alcohol making this brew on the higher end of the ABV and Lovibond scale for the saison style. The White Labs Platinum Saison II yeast (WLP566) was moderately phenolic, with a clove-like characteristic and aroma. The pumpkin played nice with the fruity ester production of this yeast.
To add another layer of complexity to this beer’s body, I smoked whole organic pumpkins and pumpkin seeds on trays in my wood smoker. I chose alderwood (from the website Smoker-WoodChunks.com) for what I believe is one of the smoothest, real wood smoke flavors available. Smoking 3–7 lbs (1.4–3.2 kg) of pumpkin at temperatures of 250–300 °F (121–149 °C) took around 3 hours. Using 5–20% pumpkin in your recipe is a nice rule of thumb when dealing in squashy fermentables. The addition of pumpkin in the mash, whether it be from a can or freshly cooked, may increase viscosity, causing runoffs in the grain bed, so I added rice hulls. Adding rice hulls to the mash is recommended when lautering with pumpkin to provide bulk and help prevent the mash from settling and becoming stuck during the runoff and when sparging.
The spicing mixtures vary for pumpkin beers, but normally are made up of cinnamon, nutmeg, allspice, cloves, anise or ginger. The spices can be added at the end of the boil or they can be added during secondary fermentation (as with dry hops).
ROASTED PECAN DOPPELBOCK
I am calling this beer (see recipe below) The Mischievous Squirrel. This is a strong Bavarian style doppelbock that will warm you up pre-winter. As a homebrewer, you really get in tune with the seasons and changing weather. Make sure you are brewing a style that you and others will enjoy too. I chose a doppelbock because of its rich, full-bodied, caramel malty flavor, blanketed light hop aroma with a light ruby-hazed color. This style with the pecan addition just screams Thanksgiving to me.
In the traditional German way of the style, you would do a decoction mash, but I chose a step mash instead. I’ve tried decoction mashing in the past and it results in a great beer, but you get relatively the same result with a step mash and for the homebrewer it is not as involved as dealing with multiple kettles of mash. I’ll let other brewers tackle the decoction stuff while I brew a second batch.
Now, let’s talk yeast. You need a big pitch for a doppelbock whether you are using vials, smack packs or using your own harvested yeast and starter, make sure it’s big and aerate your wort well before the pitch. A final note is about the diacetyl levels. Remember to do a diacetyl rest for two days at 65 °F (18 °C) before you rack into secondary.
A few good places to find Pecans online are at Pecans.com and AustinNuts.com.
TOASTED SUNFLOWER SEED DARK HEFEWEIZEN
The bright sunny days of summer were coming to an end, and in honor of its passing I concocted a nutty dark hefeweizen to help ease me into Fall. (See the recipe below.) Bavarian hefeweizen originated in Munich, Germany and was a originally a monopoly of the royal family. This style of beer was hugely popular in the 18th Century all over Bavaria.
The flavor of hefeweizen can best be summed up as a light graininess with milkshake texture and not too much in the way of hops.
Hefeweizens use one-half to two-thirds wheat malt, with the balance being two-row barley malt. Wheat malt extract, which is usually made from a 50:50 blend of wheat and barley malts, may be substituted for all or part of the grain bill. This style beer is always highly carbonated which actually is a flavor component of the style. The aroma is fruity (banana) and spicy (cloves) and is traditionally enjoyed in the summer months. The normal gravity range for hefeweizen is 1.047–1.056 with an ABV range of 4.9–5.5%. Bitterness is low on this beer, around 10–15 IBU with color 3–9 SRM. Attenuation is moderate, leaving a medium-bodied beer.
This recipe takes advantage of the head retention power of wheat to blend in some flavors of toasted sunflower seeds. Sunflower seeds are very oily, so toasting the seeds to get a large amount of the oils removed is essential. Secondary fermentation is where the sunflower seeds were introduced in a process I call dry seeding, as this is analogous to dry hopping. Consider malting the sunflower seeds and using the seeds in the mash process, too. Note: Carbohydrates are low in these seeds compared to fully-modified malted grain. They run 7–14% carbs vs. 75% for barley and other grains.
As for the brewing water profile, I typically will need to add a little CaCl2 (calcium chloride) to obtain the proper mash pH, but you will need to learn what is in your water to figure out the correct treatment. (If you’ve brewed good pale-colored beers before your water will be fine for a hefeweizen. If your dark beers always turn out better than your pale beers, try diluting your usual water 1:1 with RO or distilled water.) For this style, I used a water profile between Pilsen and Munich which is moderate in most minerals. The yeast I used for this recipe was White Labs WLP300 (Hefewiezen IV) yeast, which produces lots of clove and phenolic aroma and flavor, with minimal banana.
TORCHED PISTACHIO PALE ALE
What’s better than drinking beer and eating pistachios? Smashing them together (of course) and making citrusy pale ale using Palisade hops with a smoky pistachio kick.
Classic American pale ales came about in the 1980s, as American brewers tried to satisfy their thirst for hops. The flavor is of fresh hops with a crisp finish. The brew is usually malty with a little bit of caramel flavor, but with American (often Cascade) hops in the foreground. The normal gravity range for an American pale ale is 1.044–1.050+ with an ABV range of 4.5–5.5%. Bitterness is medium to high on this beer and can range anywhere from 28-40 IBUs with color 6-14 SRM and attenuation medium. The carbonation level for the style is 2.2–2.7 volumes of CO2.
I used Palisade hops in this recipe which are an American hop similar to Cascade and Ahtanum that gave the brew a nice, crisp, bitter finish. To add an additional layer of complexity, I combined natural pistachio flavors with the beer during secondary fermentation using a steeping tea method.
During the experiment with this recipe, I torched organic shelled pistachios with a propane blow torch until lightly browned, partially cracked the pistachios and placed them in a grain bag. Next, I boiled three cups of water and steeped the pistachios for 15 minutes. Finally, I froze the mixture and scraped off the fats that rose to the top and then added the remaining pistachio tea during secondary fermentation. You can use this method for a number of nuts and seeds with high oil or fat contents.
The Nottingham ale yeast I used was highly flocculent and was highly attenuative. The pistachio character really came through nicely with the low fruity ester production of this yeast.
Online sources for organic shelled pistachios include OrganicPistachios.com or Braga Organic Farms.
There are many options when it comes to adding nuts and seeds to your beers. They can be added in the mash, boil, fermentation or keg. You may need to roast or toast them to bring out their flavors, but a little experimentation should reveal the best plan.
Recipes
Smoked Pumpkin Seed Saison
(5 gallons/19 L, all-grain)
OG = 1.071 FG = 1.020
IBU = 24 SRM = 15 ABV = 6.6%
Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
0.5 lb. (0.23 kg) wheat malt
0.5 lb. (0.23 kg) crystal malt
0.5 lb. (0.23 kg) biscuit malt
1.0 lb. (0.45 kg) brown sugar
3.0 lbs. (1.4 kg) smoked pumpkin and seeds
1.0 lb. (0.45 kg) rice hulls
3.5 AAU Styrian Goldings hops (60 mins)
(0.7 oz./19 g of 5% alpha acids)
2.5 AAU Saaz hops (20 mins)
(0.63 oz./18 g of 4% alpha acids)
4 cloves (10 mins)
5 cinnamon sticks (10 mins)
4 nutmeg (cracked) (10 mins)
1 tsp. Irish moss (15 mins)
White Labs WLP566 (Platinum Belgian Saison II) yeast
(3 qt./3 L yeast starter)
Step by Step
Smoke pumpkin chunks at 250–300 °F (121–149 °C) until soft (about 3 hours). As an option, you can roast the pumpkin seeds separately on a cookie sheet in a 325 °F (162 °C) oven until browned (about 15 minutes). Mash grains, smoked pumpkin chunks and seeds at 153 °F (67 °C) in 4.5 gallons (17 L) of water for 60 mins. Lauter slowly to prevent stuck mash. Boil wort for 60 minutes, adding hops and spices at times indicated. Ferment at 68 °F (20 °C). Rack to secondary at 14 days.
Partial mash option:
Decrease amount of 2-row pale malt to 2.5 lbs. (1.1 kg). Add 1.0 lb.
(0.45 kg) light dried malt extract and 5.0 lbs. (2.3 kg) light liquid malt extract. See all-grain recipe for how to process pumpkin and seeds. Add 6.7 qts. (6.2 L) of 164 °F (73 °C) water to a 5-gallon (19-L) beverage cooler (Gott or Rubbermaid, the kind they use on the sidelines of sporting events.) Place crushed grains and pumpkin solids in a (very) large nylon steeping bag. Submerge bag, stirring constantly, then add additional hot water, if needed, until grains and pumpkin pieces are just submerged. Mash at 153 °F (67 °C) for 60 minutes. Recirculate by drawing off about 2 cups and adding it to top of grain bed. Repeat until you’ve recirculated about 4 or 5 qts. (~4–5 L). Run off wort by collecting about 2 cups of wort, then adding that same volume of sparge water — at 170 °F (77 °C) — to the top of the grain bed. Collect about 2.75 gallons (10 L) of wort. Add dried malt extract and water to make 3.0 gallons (11 L). Boil wort for 60 minutes, adding hops and spices at times indicated. Add liquid malt extract in the final 15 minutes of the boil. Cool wort and top up to 5 gallons (19 L). Aerate and pitch yeast. Ferment at 68 °F (20 °C).
Pecan Doppelbock
(5 gallons/19 L, all-grain)
OG = 1.090 FG = 1.022
IBU = 28 SRM = 10 ABV = 9.0%
Ingredients
11.5 lbs. (5.2 kg) British 2-row pale ale malt
6.0 lb. (2.7 kg) German Munich malt
1.0 lb. (0.45 kg) aromatic malt
0.5 lb. (0.23 kg) CaraPils® malt
5 AAU Hallertauer hops (90 mins)
(1.0 oz./28 g of 5% alpha acids)
2.5 AAU Hallertauer hops (45 mins)
(0.5 oz./14 g of 5% alpha acids)
5 AAU Hallertauer hops (10 mins)
(1.0 oz./28 g of 5% alpha acids)
1 tsp. Irish moss (15 mins)
Wyeast 2206 (Bavarian Lager) yeast
(8 qt./8 L yeast starter)
Step by Step
Pecans can be toasted on a cookie sheet in a 350 °F (176 °C) oven until browned (about 5–10 minutes). Mash at 125 °F (52 °C) for 30 minutes. Add 1 cup crushed pecan for this rest. Next, rest at 153 °F (67 °C) for 45 minutes. Add 2 cups crushed pecan at this rest. Boil wort for 90 minutes. Ferment at 50 °F (10 °C). Diacetyl rest at 65 °F (18 °C) for 2 days before racking to secondary. Condition in secondary at 45 °F (7.2 °C).
Pecan Doppelbock
(5 gallons/19 L, extract with grains)
OG = 1.090 FG = 1.022
IBU = 28 SRM = 10 ABV = 9.0%
Ingredients
0.5 lb. (0.23 kg) German Munich malt
1.0 lb. (0.45 kg) aromatic malt
0.5 lb. (0.23 kg) CaraPils® malt
4.5 lb. (2.0 kg) Muntons Light dried malt extract
6.0 lbs. (2.7 kg) Munich liquid malt extract
5 AAU Hallertauer hops (90 mins)
(1.0 oz./28 g of 5% alpha acids)
2.5 AAU Hallertauer hops (45 mins)
(0.5 oz./14 g of 5% alpha acids)
5 AAU Hallertauer hops (10 mins)
(1.0 oz./28 g of 5% alpha acids)
1 tsp. Irish moss (15 mins)
Wyeast 2206 (Bavarian Lager) yeast
Step by Step
Pecans can be toasted on a cookie sheet in a 350 °F (176 °C) oven until browned (about 5–10 minutes). Steep at 153 °F (67 °C) for 45 minutes, with 3 cups of crushed pecans added to grain steeping bag. Boil wort for 90 minutes, adding hops at times indicated. Ferment at 50 °F (10 °C). Diacetyl rest at 65 °F (18 °C) for 2 days before racking to secondary. Condition in secondary at 45 °F (7.2 °C).
Sunflower Seed Dark Hefeweizen
(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.014
IBU = 26 SRM = 9 ABV = 6.3%
Ingredients
6.5 lbs. (2.9 kg) wheat malt
6.0 lb. (2.7 kg) German Pilsner malt
2 oz. (57 g) Carafa® I malt
5 AAU Magnum hops (70 mins)
(0.35 oz./10 g of 14% alpha acids)
2.5 AAU Hallertauer hops (15 mins)
(0.5 oz./14 g of 5% alpha acids)
8 oz. (0.23 kg) toasted sunflower seeds
White Labs WLP380 (Hefeweizen IV) ale yeast
(2.4 qts./2.4 L yeast starter)
Step by Step
Roast sunflower seeds at 450 °F (232 °C) for 15–20 minutes. Mash at 122 °F (50 °C) 30 minutes; Rest at 152 °F (67 °C) for 60 minutes. Boil for 70 minutes, adding hops at times indicated. Ferment at 66–70 °F (19–21 °C). Rack to secondary after 10 days. “Dry seed” the beer in secondary. Remove seeds after a couple days, or when desired level of sunflower flavor is reached. Force carbonate to 3.2 volumes of CO2.
Sunflower Seed Dark Hefeweizen
(5 gallons/19 L, extract with grains)
OG = 1.062 FG = 1.014
IBU = 26 SRM = 9 ABV = 6.3%
Ingredients
1.0 lb. (0.45 kg) wheat malt
14 oz.. (0.40 kg) German Pilsner malt
2.0 oz. (57 g) Carafa® I malt
2.5 lb. (1.1 kg) dried wheat malt extract
4.5 lbs. (2.0 kg) liquid wheat malt extract
5 AAU Magnum hops (70 mins)
(0.35 oz./10 g of 14% alpha acids)
2.5 AAU Hallertauer hops (15 mins)
(0.5 oz./14 g of 5% alpha acids)
8 oz. (0.23 kg) toasted sunflower seeds
White Labs WLP380 (Hefeweizen IV) ale yeast
Step by Step
Roast sunflower seeds at 450 °F (232 °C) for 15–20 minutes. Steep crushed grains at 152 °F (67 °C) for 60 minutes. Add dried malt extract and water to make 3 gallons (11 L) and boil wort for 70 minutes, adding hops at times indicated. Add liquid malt extract for final 15 minutes of the boil. Ferment at 66–70 °F (19–21 °C). Rack to secondary after 10 days. “Dry seed” the beer in secondary for 2 or 3 days. Force carbonate to 3.2 volumes of CO2.
Pistachio Pale Ale
(5 gallons/19 L, all-grain)
OG = 1.052 FG = 1.011
IBU = 46 SRM = 6 ABV = 5.3%
Ingredients
5.0 lbs. (2.3 kg) 2-row pale malt
4.25 lbs. (1.9 kg) British pale ale malt
1.0 lb. (0.45 kg) flaked oats
0.5 lbs. (0.23 kg) crystal malt (10 °L)
0.25 lbs. (0.11 kg) crystal malt (40 °L)
10 AAU Palisades hops (60 mins)
(1.0 oz./28 g of 10% alpha acids)
5 AAU Palisades hops (15 mins)
(0.5 oz./14 g of 10% alpha acids)
5 AAU Palisades hops (5 mins)
(0.5 oz./14 g of 10% alpha acids)
1 tsp. Irish moss (15 mins)
24 oz. (680 g) roasted pistachios
Danstar Nottingham Ale yeast
Step by Step
Mash at 153 °F (67 °C) for 60 minutes. Boil wort for 60 minutes, adding hops at times indicated. Ferment at 68 °F (20 C). Roast pistachios with propane torch. Steep in 3 cups boiled water. Freeze liquid and scrape off any fats that rise to top. Thaw and add mixture to secondary.
Extract with grains option:
Reduce amount of 2-row pale malt to 1.5 lbs. (0.68 kg). Add 1.0 lb.
(0.45 kg) light dried malt extract and 3.5 lbs. (1.6 kg) light liquid malt extract.
Steep oats and crushed grains at 153 °F (67 °C) for 60 minutes. Add dried malt extract and water to make 3 gallons (11 L). Boil wort for 60 minutes, adding hops at times indicated and liquid malt extract in the final 15 minutes of the boil. Cool wort and transfer to fermenter. Aerate and pitch yeast. Ferment at 68 °F (20 °C). Roast pistachios. Steep in 3 cups boiled water. Freeze liquid and scrape off any fats that rise to top. Thaw and add mixture to secondary.
