HO HO-HAZELNUT Imperial Stout 5G

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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!

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HO HO-HAZELNUT Imperial Stout 5G
HO HO-HAZELNUT Imperial Stout 5G

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    1 can Cooper’s Stout HME

    1 can Cooper’s Dark liquid malt UME

    1 can Cooper’s Amber liquid malt UME

    3 packets Lactose milk sugar

    2 packets Crystal 40 malt

    2 packets chocolate malt

    1 packet Nottingham Dry Ale Yeast

    5 muslin hop sacks

    2 packets no-rinse cleanser


    12 ounces toasted shredded coconut

    2-3 ounces cracked hazelnut flavored coffee beans

    2 Tablespoons Vanilla extract


    Prairie Brewing- Adjunct Trail 


    Flavor: Malty

    Original Gravity: 1.083

    Final Gravity: 1.021

    ABV: 8%

    SRM: (Color): 32

    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 fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.

    2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.) 

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

    4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. 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 the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.

    5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, 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 cans in hot tap water.

    2. Add all 4 packets of grain between 2 of the muslin sacks tying them closed so that the grains have room to expand and flow freely within the sacks, then trim away excess material.

    3. Add 8 cups of water to a 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 sacks so that they are fully submerged and maintain the temperature range for 30 minutes.

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

    5. Bring your grain water to a boil, stirring occasionally to avoid scorching. Once the mixture is boiling, add in the can of Amber extract and the 3 packets of lactose milk sugar and allow it to boil for 5 minutes, while gently stirring. Once 5 minutes is up, remove the pot from the heat.

    6. Open the can of Stout Brewing Extract and the can of Dark UME 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 1 gallon of cold water. (If using a Cooper’s BrewMax fermenter, fill with enough cold water to cover the spigot hole)

    8. Pour the wort into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19 liters total, by adding more cold water.

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

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

    Put your fermenter in a location with a consistent temperature between 68° and 75° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.

    STEP 3: Adding Extras

    Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.

    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 between 2 sanitized muslin sacks, tie them 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 2 tablespoons 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 (14 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 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix 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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