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Old 06-25-2008, 12:53 AM   #21
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I'm looking at the latest issue of Zymurgy magazine and they posted the result of their best commercial beers in America reader's pole. Rogue's Hazelnut Brown Nectar finished in a tie for 25th with 7 other beers!

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Old 06-25-2008, 01:00 AM   #22
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Originally Posted by BrewWench View Post
You didn't get any from the Party Source?? They always have a pretty good Rogue selection - I also love their Kell's Irish Lager.
I would have but I discovered it during the last night of the conference and I didn't have time Sunday to go there. The Party Source and Jungle Jim's have such an awesome beer selection! I wish we had something like that here.
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Old 06-25-2008, 01:47 AM   #23
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Rich,

I placed a call and the recipe that appeared in BYO is the official clone recipe from John. However, John mentioned that he can no longer get the hazelnut extract from Stearns and Lehman. He is now using a hazelnut extract from Northwestern Extract

Here is the recipe -

Hazelnut Brown Nectar Clone

8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001

1/8 oz. Northwestern Extract Hazelnut Flavoring

Mash at 154 F for 60 min.

Add extract at kegging.

Enjoy!

EDIT - I just looked at the NW Extract site and I'm not sure you can buy small quantities from them at retail. Might want to check with your LHBS for a substitute hazelnut extract.

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Old 06-25-2008, 02:08 AM   #24
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Quote:
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Rich,

EDIT - I just looked at the NW Extract site and I'm not sure you can buy small quantities from them at retail. Might want to check with your LHBS for a substitute hazelnut extract.
This is a stupid question, but if you take the extra sugars into consideration, would it be possible to use a hazelnut syrup, like Torani or one of those brands they have at coffee stands? I have orgeat (almond) at home to make authentic mai tais, and it tastes awesome - I use it in cherry pie and other things that could use some almond flavor. Especially if you add it after most of the fermentation is done...

(EDIT) - oops, I just searched and read about potassium sorbate in those syrups possibly affecting the yeast....

And you probably wouldn't want to use real hazelnuts either because of all the fat/oils messing with the beer - if oats can add unwanted fat to a beer I hate to think of what nuts can do!
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Old 06-25-2008, 02:32 AM   #25
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Quote:
Originally Posted by Brewtopia View Post

Here is the recipe -

Hazelnut Brown Nectar Clone

8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001

1/8 oz. Northwestern Extract Hazelnut Flavoring

Mash at 154 F for 60 min.

Add extract at kegging.

Enjoy!
Well that one I had was way off. Thanks for this, now If I ever get around to it Ill put this on tap for a while.
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Old 06-25-2008, 02:32 AM   #26
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I checked 4 stores here and the only Rogue I found was a 6 pack of dead guy. It is looking like I will have to clone this one for sure.
It's all over the liquor stores around here. If you make it into UT any time soon then you can find it. Otherwise, I could drop a couple 22's in the mail for you.
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Old 06-25-2008, 02:36 AM   #27
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Thanks Topia! I've sent them an E-mail to inquire if they sell retail.
I'll use that recipe and then play with the extract when it is kegged.


Quote:
Originally Posted by BrewWench View Post
This is a stupid question, but if you take the extra sugars into consideration, would it be possible to use a hazelnut syrup, like Torani or one of those brands they have at coffee stands? I have orgeat (almond) at home to make authentic mai tais, and it tastes awesome - I use it in cherry pie and other things that could use some almond flavor. Especially if you add it after most of the fermentation is done...

(EDIT) - oops, I just searched and read about potassium sorbate in those syrups possibly affecting the yeast....

And you probably wouldn't want to use real hazelnuts either because of all the fat/oils messing with the beer - if oats can add unwanted fat to a beer I hate to think of what nuts can do!
You know, if you added hazelnut syrup at kegging it wouldn't matter except the syrup would make the beer sweeter. I wonder how much you would need?
I agree. Actual hazel nuts probably wouldn't work.
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Old 06-25-2008, 02:47 AM   #28
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Quote:
Originally posted by RichBrewer
Thanks Topia! I've sent them an E-mail to inquire if they sell retail.
If not, I think I can go on as Naked City Brewing and get some free samples. I could do that and send some to you. (as long as the sample size isn't a 55 gallon drum)

Or, I'll see John in August. Maybe I can bum some off of him and send it to you.
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Old 06-25-2008, 02:55 AM   #29
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Quote:
Originally Posted by Brewtopia View Post
Rich,

I placed a call and the recipe that appeared in BYO is the official clone recipe from John. However, John mentioned that he can no longer get the hazelnut extract from Stearns and Lehman. He is now using a hazelnut extract from Northwestern Extract

Here is the recipe -

Hazelnut Brown Nectar Clone

8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001

1/8 oz. Northwestern Extract Hazelnut Flavoring

Mash at 154 F for 60 min.

Add extract at kegging.

Enjoy!

EDIT - I just looked at the NW Extract site and I'm not sure you can buy small quantities from them at retail. Might want to check with your LHBS for a substitute hazelnut extract.
I got my hazelnut extract at Whole Foods when I did my clone.
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Old 06-25-2008, 02:58 AM   #30
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Quote:
Originally Posted by Brewtopia View Post
If not, I think I can go on as Naked City Brewing and get some free samples. I could do that and send some to you. (as long as the sample size isn't a 55 gallon drum)

Or, I'll see John in August. Maybe I can bum some off of him and send it to you.
That would be great! Let us know what you find out. 55 gallons might be a tad bit of overkill but I'd take it!

How about this? Would this brand work? Is all extract basically the same or are some better than others?
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