Rogue's Brown Ale
I forgot the actual name that they call it, but I had Rogue's Hazelnut Brown Ale last night for the first time and fell in love with it. Any ideas on how to get that Hazelnut flavor? I thought about maybe pouring some of that Hazelnut coffee flavoring stuff into the secondary-- that flavor isn't coming from a specialty grain, right?
In their clone recipe from a few years ago in Zymurgy, they use .75 oz of hazlenut syrup. I can post the clone if you want.
I have done the one sold at AHBS. it came out very good, except i did not notice any hazelnut flavor from the syrup that is supplied. May want to add extra if you order this kit.
Check out this thread:
I also recently discovered this wonderful beer at the National Home Brew Conference.
From my understanding, hazelnut extract is added at bottling.
Here's the original recipe Roque used to formulate this
Brewdate: November 11, 1992
2lb Browned 2-Row*
1/2lb 120L Crystal
1/2lb 20L Crystal
1 1/2lb Danish Extract (Fermenthaus)
1/2oz CFJ-90 (11% Alpha)
1/4oz Perles (7.6% Alpha)
1/4tsp B.Brite ( or 1tsp Irish Moss) at 20 min
1338 Alt Yeast
5/8 cup Dextrose to Prime
1.25 Fl. Oz Hazel Nut Flavor Drops (Flavor Mate)
Modified step mash: 120F - 20 min.
156F - 90 min.
*375F - 2-Row Malt 40 min, In Oven
12/22/92 - Rack to 2nd; Add Nut Flavor
1/17/93 - Bottle
The recipe above is Chris's original recipe which Rogue's is based on. I know John has modified it slightly, darker and a little more roast/chocolate flavor and higher gravity.
Here is the recipe that John helped formulate with Zymurgy.
73.6% Apparent Attenuation
8.5 lbs Great Western 2-row Malt
.75 lb Hugh Baird Munich Malt
4 oz. Hugh Baird Brown Malt
8.0 oz 15L Crystal Malt
1 lb 75L Crystal Malt
8.0 oz 120L Crystal Malt
2.0 oz Beeston pale chocolate malt
.75 oz Hazlenut syrup in secondary
Mash at 150 degree F for 60 minutes. Sparge at 175 degree F to collect 6.5 gallons of pre-boiled wort. Boil for 90 minutes to get 5.5 gallons.
.5 oz Perle Pellet Hops 8% AA (90 min)
.25 oz Perle Pellet Hops 8% AA (45 min)
.25 oz Perle Pellet Hops 8% AA (30 min)
1.0 oz Saaz pellet hops 3% AA (Knockout)
1.0 tsp Irish Moss (20 min)
Brewtek California Pub Ale CL-50 or equivalent
Pitch and ferment at 60 degrees. Ferment for one week in primary, then rack to secondary at 50-55 degrees with hazlenut syrup and leave until fermentation is complete. package and condition.
It is in September/October 2003 issue. If you can back-order it, I would. It has 12 recipes from Rogue along with recipes from the AHA conference for that year.
It also looks like the recipe is in BYO with a change. I think there is 1/8 oz of Northwestern Extract Hazlenut Flavoring now. They had the mash at 154.
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