STORY

Overview: HOHO Hazelnut is a big holiday stout brewed with Coopers Stout, Robust LME, Smooth LME, lactose, Crystal 40, Chocolate Malt, toasted coconut, hazelnut coffee, and vanilla. It is rich, dark, creamy, and packed with dessert-style winter flavor.

PROFILE

Tasting Notes: Expect a dark, malty stout with chocolate malt depth, smooth lactose sweetness, toasted coconut, hazelnut coffee aroma, vanilla character, and a rich full-bodied finish. At 8.3% ABV, this is a bold seasonal beer built for slow sipping.

IMPORTANT BREWING NOTE

Fermentation Note: This recipe has a lot of fermentables. Place your fermenter somewhere safe in case it leaks during fermentation.

WHAT YOU GET

• Ingredient: 1 Can Coopers Stout Brewing Extract (HME)
• Ingredient: 1 Packet BrewMax LME Robust
• Ingredient: 1 Packet BrewMax LME Smooth
• Ingredient: 2 Packets Lactose Milk Sugar
• Ingredient: 1 Packet Crystal 40 Malt
• Ingredient: 1 Packet Chocolate Malt
• Ingredient: 1 Packet Nottingham Dry Brewing Yeast
• Ingredient: 3 Muslin Hop Sacks
• Ingredient: 1 Packet No-Rinse Cleanser

YOU PROVIDE

Ingredient: 6 oz Toasted Shredded Coconut

Ingredient: 1–2 oz Cracked Hazelnut Flavored Coffee Beans

Ingredient: 1 Tablespoon Vanilla Extract

FOR FANS OF

Beer: Prairie Brewing Adjunct Trail

Beer Style: Dessert stouts

Beer Style: Holiday stouts

Beer Style: Coconut, coffee, and chocolate stouts

BREW SPECS

BREW TIME

Fermentation: 3 weeks

Carbonation and Conditioning: 3–4 weeks

Best Enjoyed: After 6–8 weeks or longer

Conditioning Note: Bigger beers and recipes with lactose, coffee, coconut, vanilla, chocolate, or higher ABV usually improve with additional conditioning.

WHY THIS RECIPE

Why Brew It: This recipe is a great choice for brewers who want a bold seasonal stout with rich dessert character. Chocolate malt, lactose, toasted coconut, hazelnut coffee, and vanilla create a big holiday beer with layers of roasty, nutty, creamy flavor.