HO HO-HAZELNUT Imperial Stout

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‘Twas the night before Christmas, when all through the house, there was a creature stirring, but it wasn’t a mouse…. A jolly fat man, full of Holiday “spirits”, For there was an important job occurring. A loud “Ho-Ho-Ho!” rings out followed by a thunderous belch. His reindeer shoot him a fair look of judgement as he goes on to squelch but they’re just jealous that Santa didn’t share. Santa’s magic doesn’t come from fairy dust, rather it comes from a beer that packs quite a BUST! Chocolate malts, hazelnut coffee and coconut come together to lift your mood and maybe even your feet… You’ll be hollering “HOHO-Hazelnut!” before you know it!

$42.46 Regular Price $49.95
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HO HO-HAZELNUT Imperial Stout
HO HO-HAZELNUT Imperial Stout

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    1 can Cooper’s Stout HME

    1 packet Brewmax LME- Robust

    1 packet Brewmax LME- Smooth

    2 packets Lactose milk sugar

    1 packet Crystal 40 malt

    1 packet Chocolate malt

    1 packet Nottingham dry brewing yeast

    3 muslin hopsacks

    1 packet no-rinse cleanser


    6 ounces toasted shredded coconut

    1-2 ounces cracked hazelnut flavored coffee beans

    1 tablespoon vanilla extract


    Prairie Brewing- Adjunct Trail 


    Flavor: Malty

    Original Gravity: 1.089

    Final Gravity: 1.025

    ABV: 8.3%

    SRM: (Color): 35

    IBU: (Bitterness): 50


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, (not needed for this recipe) then place the unopened can and BrewMax LMEs in hot tap water.

    2. Place both packets of grain into a muslin sack tying it closed, then trim away excess material.

    3. Add 8 cups of water to 2 gallon or larger pot. Heat the water until it reaches 155-160 degrees. Once the water has achieved this temperature range, add the grain sack so that it is fully submerged and maintain the temperature range for 30 minutes.

    4. After 30 minutes has passed, remove grain sack, and rinse it with 2 cups of hot water using a colander or strainer while allowing the runoff to flow back into your pot. Discard grain sack.

    5. Bring your grain water to a boil, stirring occasionally to avoid scorching. Once the mixture is boiling, add both LME packets and the 2 packets of lactose milk sugar and allow to boil for 5 minutes, while gently stirring. Once 5 minutes is up, remove the pot from the heat.

    6. Open the can of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    7. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

    8. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water.

    9. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    10. Sprinkle the Nottingham Dry Ale yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.


    1. On day 7 of fermentation- Place flaked or shredded unsweetened coconut on a clean baking pan, covered with parchment paper. Spread the coconut evenly over the paper with a sanitized spoon or washed hands, and place in the over at 350 degrees (turning occasionally to promote even browning) until the coconut achieves a golden-brown toast. Be mindful not to burn it. Allow it to cool completely and then add it to a sanitized muslin sack, tie it closed.

    2. Next, add your cracked hazelnut coffee beans to your 3rd muslin sack and tie it closed.

    3. Carefully remove the lid of fermenter and place the coconut and coffee beans inside.

    4. Then add 1 tablespoon of vanilla extract and replace the lid. Allow it to ferment for 7 more days.


    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

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