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-   -   Rogue Hazelnut Brown Nectar (http://www.homebrewtalk.com/f12/rogue-hazelnut-brown-nectar-28798/)

C2H6O 05-19-2012 09:10 PM

Side by side w/ Rogue
 
1 Attachment(s)

Its been about 9 weeks since I bottled this brew and I finally got around to doing a side by side with Rogue -

Color is very close w/ Rogue being slightly darker
Rogue's head was also slightly darker but mine had much better retention
Different hazelnut aroma w/ mine being much stronger
I also noticed (IMO) alot of similarity in taste, body, and finish to the Dead Guy Ale only w/ the hazelnut as the biggest distinguishing factor
Rogue was more bitter than mine
Rogue had more alcohol presence in taste
Rogue had more body and malt flavor

For the next generation I am going to brew this with a recipe similar to the Dead Guy ale posted by yooper w/ an increase in Brown malt, reduction in hazelenut and higher mash temp. Below is what I am thinking for that:

7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 63.64 %
1.50 lb Crisp Brown Malt (65.0 SRM) Grain 13.64 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 9.09 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 9.09 %
0.50 lb Briess 2 Row Caramel - 40L (40.0 SRM) Grain 4.55 %
1.00 oz Pearle [7.50 %] (60 min) Hops 24.5 IBU
0.50 oz Sterling [7.00 %] (30 min) Hops 8.8 IBU
1.00 oz Hazelnut (Bottling 3.0 weeks) Misc
1 Pkgs Pacman (Wyeast #1764) [Starter 1000 ml] Yeast-Ale

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11.00 lb
60 min Mash In Add 3.41 gal of water at 170.6 F 158.0 F
Sparge Water: 4.72 gal
Sparge Temperature: 168.0 F



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