Style: Amber Ale
Malts: Pale malt extract, Karo dark syrup, clover honey, brown rice syrup, Crystal, Victory
Hops: Willamette, Fuggles
Yeast: European Ale
Other: 12 oz Odell’s 90 Shilling, roasted hazelnuts
Questions? Ask the Brewer: Dave
Octobertheseventhfest comments: Missing!
Based very loosely on the “Stunreeb Lezah Rebma” (“amber hazel beernuts” backwards) recipe submitted to Layger Brewhaus by Ben Wolpoff of Harvey and Wolpoff Breweries. (Oct, 2007)
Overview (courtesy B. Wolpoff):
With such a sophisticated sounding title, this beer stands strong with it’s complex, sophisticated, and downright superior flavor and nutrition. While most beer can claim to be high in carbohydrates and carbon dioxide, a leading cause of deaths by suffocation, Stunreeb Lezah Rebma, or SLR for short, can tout a completely unscientifically founded and logically derived rich protein content low in saturated fat. Moreover, SLR could be said to contain significant amounts of thiamine and vitamin B6, with a lesser strenght in other B vitamins. While not proven, this is a resolute fact of superior nutrition through beer. SLR stands with tradition being a fantastic amber ale for the late fall season. It’s hazelnut heart is harvested in mid fall as the leaves begin to change and the weather cools. Even without any support SLR stands tall and steadfast in its amazing claim to boost the immune system and help mankind resist the diseases that wreak utter havoc during the changing of seasons. SLR is liquid nutrition.
How to store hazelnuts: The best place to store shelled hazelnuts is in the freezer at 27F or less. They will last up to two years if stored in plastic bags or containers. The next best place to store shelled hazelnuts is in the refrigerator at 32-35F. They last up to one year if packaged in airtight plastic bags or containers so they do not pick up odors. Before using, let nuts warm to room temperature in unopened bag.
2 lbs hazelnuts
4 lbs John Bull Premium Canadian Ale (Layger: 12 oz Odell’s 90 Shilling, 16 fl oz Karo dark syrup, 16 oz clover honey, 1 lb brown rice syrup)
2 lbs pale malt extract
.5 lbs Crystal 60 malt grain
.5 lbs Victory malt grain
2 oz Willamette hops (boiling)
1 oz Fuggles or any Goldings hops (aroma)
1 package European Ale yeast
1/2 cup corn sugar
Get 2 gallons water on the way to 165degF.
Crack the grains.
Preheat oven to 275F.
Toast/roast the hazelnuts. Spread the hard nuts in a shallow baking pan and roast in the preheated oven 20-30 minutes, until the skin cracks and the nut meat turns light golden. To remove the skins, pour hot nuts in the center of a rough kitchen terry towel. Pull the towel up around the nuts and twist tightly. Let stand to steam for about 5 minutes then rub the warm nuts in the towel until most of the skins are removed.
When water has reached 165 degF, add the cracked grains in a sock.
Steep 30 minutes at 165 degF. Sparge.
Bring the water to a boil and then stir in the malt extracts.
Add all the Willamette hops.
Boil 15 minutes.
Add about a ½ lb. of toasted nuts and ½ oz. of the aroma hops.
Boil 10 minutes.
Add remaining hazelnuts and hops to hot wort. (If you plan to do a secondary fermentation, add just half of the remaining nuts and hops now and the rest during the transfer to the secondary.)
Cool the kettle in an ice bath for 15-20 minutes.
Transfer to primary FERMENTOR and top off with cold water to 5 gallons.
When wort has cool to 70 deg F, add the yeast.
Bottle after primary fermentation has slowed (about 1 week, maybe longer for European Ale yeast).