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Old 09-18-2007, 04:11 AM   #11
ScubaSteve
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Anyone got an AG recipe for this? I had a pint at the YardHouse this weekend and it was frickin' amazing!



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Old 09-18-2007, 07:09 AM   #12
Steiner
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Funny you should say that. I had a pint at my local Yardhouse as well this weekend. I like most of the stuff I've had that Rogue puts out.



 
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Old 09-18-2007, 12:56 PM   #13
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I just had this last night for the first time...

the server brought it out after i asked for a hazed and infused, and left...

I tried it and loved it! I had to hunt her down to ask her what it was..

 
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Old 09-18-2007, 12:59 PM   #14
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8.25 lbs Pale Malt
9oz Hugh Baird Brown Malt
1.5 lbs Munich
5.6 oz crystal malt (15)
1lb 3 oz Crystal Malt (75)
5.6 oz Crystal Malt (120)
3.8 oz Pale Chocolate Malt
--at 153 for 45 min
Sparge at 170 with enough to collect 6.5 gals.

Boil for 90 min

7.8 AAUs Perle Hops (60 Min)
1.75 AAUs Saaz Hope (30 MIn)
1 tsp Irish Moss

WLP001 or Wyeast 1056
1/8 oz Stearns and Lehman Flavor-mate hazelnut flavoring

i think that would suffice for an ag recipe.. taken from that byo post..

 
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Old 09-18-2007, 08:29 PM   #15
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I made the AG version of the BYO clones recipe, turned out great, I highly recommend making it if you like the Rogue version.
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Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:


http://www.lazydogbrewery.com

 
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Old 09-20-2007, 11:49 PM   #16
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heres what I found

Quote:
Hazelnut Brown Porter

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

12-A Porter, Brown Porter

Min OG: 1.040 Max OG: 1.052
Min IBU: 18 Max IBU: 35
Min Clr: 20 Max Clr: 30 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.75
Anticipated OG: 1.059 Plato: 14.56
Anticipated SRM: 38.0
Anticipated IBU: 34.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.1 8.00 lbs. Crisp Maris Otter Britain 1.036 4
8.5 1.00 lbs. Munich Malt(dark) America 1.033 20
8.5 1.00 lbs. Crystal 40L America 1.034 40
4.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
6.4 0.75 lbs. Chocolate Malt America 1.029 350
4.3 0.50 lbs. Black Patent Malt America 1.028 525

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Whole 4.75 18.5 60 min.
1.00 oz. Willamette Whole 5.00 9.9 30 min.
2.00 oz. Willamette Whole 5.00 6.5 1 min.


Yeast
-----

White Labs WLP002 English Ale


Notes
-----

25ml HazelNut Exrtract at keg.

4 oz unsweetened cocoa powder last 5 minute
s

 
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Old 11-07-2007, 10:39 PM   #17
aekdbbop
 
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do you think with that recipe, you can add the hazelnut at the secondary instead of the keg.. I wanna bottle a few of these before I keg it..

 
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Old 11-07-2007, 10:46 PM   #18
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I absolutely Hate HAZELNUT! But I thought this beer was pretty good. Otherwise I Hate HAZELNUT!
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Old 11-07-2007, 11:10 PM   #19
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Adding the hazelnut in secondary should be fine. I added it at kegging that way I could add it to taste.
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Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:


http://www.lazydogbrewery.com

 
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Old 11-07-2007, 11:30 PM   #20
HighPlainsDrifter
 
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Here is the recipe from AustinHomebrew:

Rouge Hazelnut Brown Nectar

OG: 1.056

0.5 LB Munich Malt
0.25 LB Victory Malt
0.5 LB 120L Crystal
0.5 LB 90L Crystal
0.125LB Chocolate Malt
20 mins @ 155 degrees F

7.0 LB Pale LME

0.75oz Perle @ 60 min
1.0oz Saaz @ 5min

Yeast: White Labs California V
Starter: yes

20 ML Hazelnut liquor at kegging


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