I'm planning to brew an scottish heavy ale, and I wanted to give it a little different aroma using hazelnuts (other stuff too, but I want hazelnuts to be the main aroma). How do you suggest i use them? I was thinking of getting fresh ones, baking them in the oven to get some oils out and then crushing them to pieces and putting them in the second fermenter using the dryhop net.
Too much oil from real nuts, IMO.
I'd say to get some hazelbut extract and use that. You'll have to titrate it in a little at a time to get to where you want to be. Pour yourself 12oz and drop it in, mixing and stirring as you go. When the balance seems right do the math for how many 12oz there is in your whole batch , then add that many drops more to the whole thing.
Seems about right to me. You could soak those in Frangelico if you wanted to go really uh "nuts."