Rogue Hazelnut Brown Nectar

[Denny]

Nottingham is very different than those other yeast...tart and not as clean. Whether you like it is up to you.

 

[turnaround89]

The 20mL of hazelnut extract flavoring added at bottling, is that 20mL of flavoring added to the bottling bucket or 20mL added to each bottle?

Thanks everyone

 

[Denny]

I would assume to the whole batch.

 

[C2H6O]

It appears that a handful of members have brewed the various recipes on this post. Which do you find is closest in taste to Rogue's current brew? I have plugged the numbers for 2 versions and neither meet the specs listed on Rogues website. I am looking to brew this in the next week or so, any feedback is greatly appreciated.

Thanks

 

[flyingfinbar]

I would love to brew this beer, and would also like to know which has been deemed most authentic. Also, what hazelnut extract are you using?

 

[C2H6O]

Since I didnt get any feedback on my previous post I went onto Rogue's website and pulled their numbers and came up with the recipe below to establish my baseline for next generation iterations on this.

From Rogue's Website (which I see they have changed)
12º Plato
28IBU
9.8ºL

Hazelnut Brown
Type: All Grain
Date: 3/4/2012
Batch Size: 5.50 gal
Boil Size: 6.44 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00

Ingredients
Amount Item Type % or IBU
7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 74.47 %
1.50 lb Weyermann Munich Malt Type II (9.0 SRM) Grain 15.96 %
0.25 lb Crisp Brown Malt (65.0 SRM) Grain 2.66 %
0.13 lb Briess Roasted Barley (300.0 SRM) Grain 1.38 %
0.13 lb Caraaroma (140.0 SRM) Grain 1.38 %
0.13 lb Crisp Crystal Malt - 15L (15.0 SRM) Grain 1.38 %
0.13 lb Crisp Crystal Malt 77L (77.0 SRM) Grain 1.38 %
0.13 lb Crisp Pale Chocolate Malt (225.0 SRM) Grain 1.38 %
0.75 oz Rogue Farms Independent [6.22 %] (60 min) Hops 15.9 IBU
1.00 oz Williamette [4.90 %] (30 min) Hops 12.8 IBU
2.00 oz Hazelnut (Bottling 3.0 weeks) Misc
1 Pkgs Pacman (Wyeast #1764) [Starter 1000 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.051 SG
Est Final Gravity: 1.012 SG
Measured Final Gravity: TBD
Estimated Alcohol by Vol: 4.71 %
Bitterness: 28.7 IBU
Est Color: 14.4 SRM

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9.40 lb
Grain Temperature: 72.0 F
60 min Mash In Add 2.94 gal of water at 170.1 F (Achieve 154.0 F)
Sparge Water: 4.88 gal Sparge Temperature: 168.0 F

 

[new2brew32]

I bought and bottled the Rogue Brand clone, which provides an extract recipe. It is as Follows:
.5 Brown malt
.5 crystal 80 l
.5 crystal 120 l
.25 chocolate
5 lb breiss cbw brewers gold dme
.5 perle flavor 60 min
.25 mt hood aroma 30 min
wyeast ROGUE PACMAN YEAST
I am waiting for carbonation now and will update after I have sampled

 

[new2brew32]

The clone kit tasted great, they use a pac man yeast and I will try it with a different yeast next time.

 

[IXVolt]

So I brewed this, on 4/14/12. It's been three weeks, I took a hydro sample and my gravity was 1.026. Pretty sure it should finish lower than that. Also noted the beer was quite hazy.

I used US-05 that I washed from a previous batch. So I'm thinking I likely under pitched. I made a 1L starter and had it on the stir plate for roughly 24 hours, but this was my first time using a washed yeast so I'm not sure what my cell count was.

Further, my mash was lower than I expected due to a mis-read. I believe I mashed for ~70 minutes at 150, I was aiming for 154deg.

My OG was 1.062.

Looking for input.

Should I try to stir up the yeast and let it sit longer, pitch more yeast, or just cold crash and call it beer?

 

[C2H6O]

Its been about 9 weeks since I bottled this brew and I finally got around to doing a side by side with Rogue -

Color is very close w/ Rogue being slightly darker
Rogue's head was also slightly darker but mine had much better retention
Different hazelnut aroma w/ mine being much stronger
I also noticed (IMO) alot of similarity in taste, body, and finish to the Dead Guy Ale only w/ the hazelnut as the biggest distinguishing factor
Rogue was more bitter than mine
Rogue had more alcohol presence in taste
Rogue had more body and malt flavor

For the next generation I am going to brew this with a recipe similar to the Dead Guy ale posted by yooper w/ an increase in Brown malt, reduction in hazelenut and higher mash temp. Below is what I am thinking for that:

7.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 63.64 %
1.50 lb Crisp Brown Malt (65.0 SRM) Grain 13.64 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 9.09 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 9.09 %
0.50 lb Briess 2 Row Caramel - 40L (40.0 SRM) Grain 4.55 %
1.00 oz Pearle [7.50 %] (60 min) Hops 24.5 IBU
0.50 oz Sterling [7.00 %] (30 min) Hops 8.8 IBU
1.00 oz Hazelnut (Bottling 3.0 weeks) Misc
1 Pkgs Pacman (Wyeast #1764) [Starter 1000 ml] Yeast-Ale

Mash Profile

Mash Name: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11.00 lb
60 min Mash In Add 3.41 gal of water at 170.6 F 158.0 F
Sparge Water: 4.72 gal
Sparge Temperature: 168.0 F

 

[IXVolt]

I also used 1oz and its too much by far. I think to style I should have used .25 oz. Don't think there is anything I can do about it now. The color and texture is spot on. Just waaaay too much hazelnut. Hope it mellows out'

 

[IXVolt]

Oh and hey Ethanol, I'd use less than your 1 oz of hazelnut. I used approximately 0.85 oz, and I wish I would have cut that in half.

Feels like I'm drinking an alcoholic hazelnut coffee flavoring.

 

[C2H6O]

Thanks for the info!! What type of hazelnut extract were you using? I dont necessarily mind the bold nut taste in mine but it sure is far from Rogue's!!

 

[TimpanogosSlim]

Between this thread and another on this forum, I've found no less than five recipes, two of which claim to be the original and authentic version. Anyone want to weigh in on the most authentic, or best tasting, etc.?

dwarven_stout says:
*
"Even better. You can have *the* recipe. Rogue's Hazelnut Brown started out as a homebrew recipe, and they've released the original recipe in the past. The original hazelnut extract they used is no longer available, so I used an organic roasted hazelnut extract.

8.5lb 2 row
1.5lb munich
1.2lb caramel 80
.55lb brown malt
.35lb caramel 10
.35lb caramel 120
.25lb pale chocolate

Mash at 154

25IBU Pearle @ 60m
10IBU Saaz @ 30m

Ferment at 68 with WLP001, Wy#1056, or SA-05.

Add 20ml (or to taste) hazelnut extract at bottling."

Just kegged a batch of this. Sort of. Below is the recipe i came up with based on the quoted post, the information on the bottle, and the information on the rogue website.

Hydro samples tasted pretty good, but did not have the hazelnut flavoring added.

I used pacman yeast, but don't have pacman yeast plugged into brewtarget yet, so it says s-05.

Also note that the mash instructions are confusing because brewtarget's mash calculator is confusing. I mashed at about 153, then batch sparged at about 160. The numbers down there are inaccurate.

Hop numbers are based on the AA rating on the actual hop packages i had. Your hops may vary. Shoot for the same IBU, not the same quantity of hops. but you knew that.

For the hazelnut flavor i added 1 tablespoon aka about 18ml aka 0.5 fluid ounces of Flavorganics all-natural hazelnut extract, which is alcohol rather than glycol based like most of them. I poured in the extract while racking into the keg. This filled the room with an intoxicating but light hazelnut aroma. It also formed a bit of a slick on top of the beer, but I'm hoping that it does eventually go fully into solution. I'll report back how well this has worked when i finally serve the stuff.

Hazelnut Brown Nectar - American Brown Ale
================================================================================
Batch Size: 5.478 gal
Boil Size: 6.789 gal
Boil Time: 90.000 min
Efficiency: 75%%
OG: 1.062
FG: 1.016
ABV: 6.1%%
Bitterness: 35.3 IBUs (Tinseth)
Color: 21 SRM (Morey)

Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Pale Malt (2 Row) US Grain 8.500 lb Yes No 79%% 2 L
Munich Malt Grain 1.500 lb Yes No 80%% 9 L
Caramel/Crystal Malt - 80L Grain 1.200 lb Yes No 74%% 80 L
Brown Malt (British Chocolate) Grain 8.800 oz Yes No 70%% 65 L
Caramel/Crystal Malt - 10L Grain 5.600 oz Yes No 75%% 10 L
Caramel/Crystal Malt - 120L Grain 5.600 oz Yes No 72%% 120 L
Pale Chocolate Malt Grain 4.000 oz Yes No 71%% 215 L
Total grain: 12.700 lb

Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Perle 9.3%% 0.900 oz Boil 60.000 min Pellet 24.9
Sterling 7.6%% 0.600 oz Boil 30.000 min Pellet 10.4

Misc
================================================================================
Name Type Use Amount Time
Hazelnut Flavor Primary 0.000 tsp 0.000 s
Irish Moss Fining Boil 2.000 qt 15.000 min
Yeast Nutrient Other Primary 0.500 tsp 0.000 s

Yeast
================================================================================
Name Type Form Amount Stage
Safale S-05 Ale Dry 2.232 tsp Primary

Mash
================================================================================
Name Type Amount Temp Target Time
First Batch Infusion 6.500 gal 180.000 F 150.000 F 60.000 min
Second Batch Infusion 2.000 gal 170.000 F 170.000 F 20.000 min

 

[Hambone]

I completely forgot to add the hazelnut extract into the fermenter and just remembered when I was kegging. Should I just add it to the keg and shake well or forget about the extract and count my losses?

 

[new2brew32]

I don't add until I bottle, you should be fine it will just be strong at first

 

[bigox420]

This is my second time brewing this beer but the first time it was a kit I bought for P.mash.
This is based off a AG clone recipe from TimpanogosSlim post above.

I substituted Brown malt for Victory and crystal 10l for crystal 20l and Saaz for sterling and a little bit more hops.
and used US-05 instead of the pacman yeast.

The first brew was good but a little strong on the hazelnut. It called for 1oz of flavoring at bottling time but I think .50oz would have been fine.
.50oz this time around.


Recipe: Rogue Hazelnut Brown Nectar clone
Style: American Brown Ale
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 4.00 gal
Post Boil Volume: 3.00 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.057 SG ( I got 1.050 OG down to 1.008 so 5.53% is the number promash gave me)
Estimated Color: 26.7 SRM
Estimated IBU: 25.4 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 71.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 63.1 %
1 lbs 8.0 oz Munich Malt - 10L (10.0 SRM) Grain 2 11.1 %
1 lbs 4.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 9.3 %
9.4 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 4.4 %
9.3 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 4.3 %
8.8 oz Victory Malt (25.0 SRM) Grain 6 4.1 %
8.0 oz Chocolate (Briess) (350.0 SRM) Grain 7 3.7 %
1.00 oz Perle [8.00 %] - Boil 60.0 min Hop 8 18.4 IBUs
1.00 oz Saaz [4.00 %] - Boil 30.0 min Hop 9 7.1 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 10 -
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
0.50 oz Hazelnut extract (Bottling 0.0 mins) Flavor 12 -

:cheers: :cheers: :cheers: