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Stevorino · 07-02-2008, 12:58 AM

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?

Hoosierbrewer · 07-02-2008, 01:16 AM

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.

Chello · 07-02-2008, 01:18 AM

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.

**RichBrewer** · 07-02-2008, 02:26 AM

Check out this thread:
http://www.homebrewtalk.com/f5/rogues-hazelnut-brown-nectar-70019/

I also recently discovered this wonderful beer at the National Home Brew Conference.
From my understanding, hazelnut extract is added at bottling.

Stevorino · 07-02-2008, 11:37 AM

Quote:

Originally Posted by Hoosierbrewer

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.

Please do!

**niquejim** · 07-02-2008, 12:59 PM

Here's the original recipe Roque used to formulate this

Brewdate: November 11, 1992
7lb 2-Row
2lb Browned 2-Row*
1/2lb 120L Crystal
1/2lb 20L Crystal
1/2tsp Gypsum
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
OG: 1.050
FG: 1.014
IBU:27

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.

Hoosierbrewer · 07-02-2008, 01:50 PM

Here is the recipe that John helped formulate with Zymurgy.

og 1.056
IBU 33
73.6% Apparent Attenuation
Lovibond 36

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.

Hoosierbrewer · 07-02-2008, 02:01 PM

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.