Input on a holiday chocolate hazel nut brown ale

[lincolnubrewer]

Hi all,

I want to make a holiday chocolate hazel nut brown ale. I'm using surly bender base and add cocoa nibs and hazelnut to the secondary. I read several posts on adding hazelnut. What is the best way to add hazelnut flavor: real hazelnuts, hazelnut flavoring, or Frangelico hazelnut liquor? I plan on making this recipe in the next few weeks. Thanks for the input.


Batch Size: 5.25 gal Style: American Brown Ale ()
Boil Size: 6.74 gal Style Guide: BJCP 2008
Color: 24.0 SRM Equipment: 11 gal pot and 10 gal cooler
Bitterness: 30.6 IBUs Boil Time: 60 min
Est OG: 1.061 (14.8° P) Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.6° P) Fermentation: Ale, Two Stage
ABV: 6.1% Taste Rating: 30.0



Ingredients


Amount

Name

Type

#

5.25 gal Deer Park (R), Bottled Water Water 1
2 lbs Aromatic Malt (26.0 SRM) Grain 2
8 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 3
4.0 oz Chocolate Malt (350.0 SRM) Grain 4
12.0 oz Oats, Flaked (1.0 SRM) Grain 5
12.0 oz Special B Malt (180.0 SRM) Grain 6
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
0.5 oz Willamette [5.5%] - First Wort Hops 8
0.5 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 9
1.00 tsp Irish Moss (Boil 15 min) Misc 10
2.5 oz Willamette [5.5%] - Boil 0 min Hops 11
1 pkgs Dry English Ale (White Labs #WLP007) Yeast 12
8.00 oz Cocoa nibs (Secondary 0 min) Misc 13
25.00 ml Hazelnut (Bottling 0 min) Misc 14

 

[Bigcorona]

I add the hazelnut flavoring at botteling.