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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > hazelnut syrup in rogue hazelnut brown nectar
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Old 07-21-2013, 02:31 AM   #11
smyrnaquince
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Has anyone every tried the hazelnut syrup that is sold for putting in coffee?

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Old 07-21-2013, 12:14 PM   #12
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I have tried adding those kinds of syrups to stouts and porters (a couple drops in a pint) to see how the flavors meld together. Sometimes those can be overpowering too. I don't know if I would add it to a whole batch.

You could brew a smaller test batch (1 or 2 gallon) and see how it goes.

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Old 07-21-2013, 05:17 PM   #13
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The best time to add any flavoring like that is at packaging, not in the fermenter. That way, you can add to taste and adjust as needed.

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Old 07-21-2013, 05:29 PM   #14
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Quote:
Originally Posted by Denny View Post
The best time to add any flavoring like that is at packaging, not in the fermenter. That way, you can add to taste and adjust as needed.
It's also worth remembering that most of those syrups have a pretty hefty sugar content, so make sure you take that into account if you're adding it into bottles. You don't want to have overcarbed beer or bombs.

Actually, it might make sense to just use that as your priming sugar instead of dextrose. I would definitely use a calculator to see how much you need so you don't overshoot.
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Old 07-21-2013, 06:38 PM   #15
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I just bought a 6 pack of this would love to brew a clone

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Old 07-21-2013, 06:52 PM   #16
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I just bought a 6 pack of this would love to brew a clone
Here's the recipe, directly from John Maier. They alter is a bit occasionally, so it may differ from what you've seen elsewhere. This is what they were brewing as of May 2013.

OG: 1.057
FG: 1.016
ABV: 5.6%
IBU: 25
SRM: 26.2
Crush and steep in 2.75 gallons (10.41 L) of 152°F (66.66°C) water for 60 minutes:
2 lb. (.9 kg) Great Western Munich 10L
1.5 lb. (.68 kg) Great Western Crystal 75L
9 oz. (.25 kg) Great Western Crystal 15L
9 oz. (.25 kg) Great Western Crystal 120L
11 oz. (.31 kg) Baird Brown Malt
4 oz. (.11 kg) Franco-Belges Kiln Coffee Malt
½ tsp. Northwestern hazelnut extract (see note)
Strain the grain into your brew pot and sparge with 1 gallon (3.78 L) of water at 160°F (71.11°C). Bring the wort to a boil, remove from heat, and add:
3.75 lb. (1.7 kg) light dry malt extract.
Stir well until the extract is dissolved. Add water as needed to bring the volume to 3 gallons (11.35 L). Bring the wort to a rolling boil. Boil for 10 minutes, and then add:
1.2 oz. (34 g) Perle pellets hops (8.7% AA)
Boil for 60 minutes and then add:
.5 oz. (14.17 g) Sterling pellet hops (8.7% AA)
Remove from heat and let hops steep for 10 min. Then chill as quickly as possible to below 80°F (26.66°C). Transfer the wort to fermenter and add cold water to bring the total volume to 5 gallons (18.92 L). The temperature should be below 70°F (21.11°C) at this point. Aerate wort and pitch an appropriately sized starter of Wyeast 1764 Pacman yeast.
Ferment at 60-65°F (15.55-18.33°C) until final gravity is reached. You can either leave the beer in primary for 3 weeks, or transfer to a secondary fermenter for a week after final gravity is reached in the primary. Bottle when fermentation is complete with 4 oz. (.11 kg) corn sugar or keg and force carbonate to 2.5 vol. CO2. Add ½ teaspoon of Northwestern hazelnut extract at bottling or kegging.

All Grain Instructions
Replace extract with 7.75 lb. (3.51 kg) Great Western 2 row pale malt (approximately 1.8-2L). Crush the grain and mash all grain at 152°F (66.66°C) using 5.75 gallons (21.76 L) of water. Sparge with enough water at 180°F (82.22°C) to reach your intended boil volume.
Note: According to Brewmaster John Maier at Rogue Ales, Northwestern hazelnut extract is more potent than other brands. If you use another brand, you’ll have to add it gradually at packaging and taste to ascertain the proper amount.
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Old 07-21-2013, 07:40 PM   #17
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Thanks!

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