Boosted Hazelnut Nectar recipe

[stapleszoo]

I am planning to brew a modified version AG version of Rogue Hazelnut Nectar- using Frangelico Liquor instead of a hazelnut flavoring. Anyone have any experience using Frangelico vs an extract ? This is for a much higher octane version-


14lb Pale Malt 2 row 2srm
3 lbs Munich Malt 9srm
1 lb Brown Malt 65 srm
1 lb Chocolate Malt 350 srm
11.6 Caramel Crystal 20 l
11.6 Caramel Crystal 120 l
11.6 Honey malt 25 srm
1.1oz German Northern Hops 60 min
.74 Saaz 30 min
1 whirlflock tab 5 min

1 cup frangelico in the secondary add more/less to taste

1.107 SG est FG 1.024 est ABV 8.1

 

[ryanryates]

I'm brewing a rogue clone on Sunday. Planned to use hazelnut extract. Will be curious to know how the francesco tastes.

 

[Denny]

Here's the real recipe that John Maier gave me for a book....

Rogue Brewmaster John Maier started out as a homebrewer and he and Rogue have always been big supporters of homebrewers. Several of Rogue’s most popular recipes have homebrew roots, and their Hazelnut Brown Nectar is one of the best examples of that. From a recipe created by homebrewer Chris Studach of the Cascade Brewers Society in Eugene OR, Hazelnut Brown Nectar has turned into one of Rogue’s most popular beers, winning many awards worldwide. The picture on the bottle is a caricature of Chris, giving rise to the beer’s nickname “Bald Guy Brown”.

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.

 

[Happywanderer]

Fell in love with the brown nectar from Rogue.. so thought I'd attempt it myself. Wish I had seen this post before I chose my hops... but good to see I got pretty darn close on my grains....

Here's my take:

HOME BREW RECIPE:
Title: Paps Brown Hat Ale (AG)
Author: Paul S.

Brew Method: All Grain
Style Name: American Brown Ale
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.044
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.060
Final Gravity: 1.014
ABV (standard): 6.1%
IBU (tinseth): 25.66
SRM (morey): 24.97

FERMENTABLES:
7 lb - Pale 2-Row (53.8%)
2 lb - United Kingdom - Munich (15.4%)
0.5 lb - American - Caramel / Crystal 60L (3.8%)
0.5 lb - American - Caramel / Crystal 120L (3.8%)
2 lb - United Kingdom - Brown (15.4%)
0.5 lb - United Kingdom - Coffee Malt (3.8%)
0.5 lb - American - Caramel / Crystal 20L (3.8%)

HOPS:
1 oz - East Kent Goldings, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 16.39
0.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 6.3
0.5 oz - Willamette, Type: Pellet, AA: 4.5, Use: Boil for 10 min, IBU: 2.97

MASH GUIDELINES:
1) Sparge, Temp: 152 F, Time: 75 min, Amount: 5 gal, Batch Sparge
Starting Mash Thickness: 1.5 qt/lb

OTHER INGREDIENTS:
1 oz - Hazelnut extract, Time: 0 min, Type: Flavor, Use: Bottling

YEAST:
Wyeast - Rogue Pacman 1764
Starter: Yes
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 60 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 1.0 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Marina, CA Water Report
Ca2: 46
Mg2: 18
Na: 75
Cl: 103
SO4: 56
HCO3: 220
Water Notes:


Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2015-12-05 23:02 UTC
Recipe Last Updated: 2015-12-02 03:44 UTC

 

[Calder]

1 ozs Frangelico isn't going to do squat in 5 gallons. That's diluting it 1:640. That's something like taking 1 level teaspoon of frangelico and splitting it between 5 or 6 beers.

 

[stapleszoo]

You are quite right- It should read cups not ounces- then season to taste - Ive never used Frangelico instead of an extract I hoping that someone else has done this in the past. I read a number of posts about off tastes from extracts so I wanted to try a liquor instead.

 

[Calder]

You are quite right- It should read cups not ounces- then season to taste - Ive never used Frangelico instead of an extract I hoping that someone else has done this in the past. I read a number of posts about off tastes from extracts so I wanted to try a liquor instead.

Extracts are made to be concentrated, so you can add a little to a large batch and get decent flavor.

Frangelico is already at a specific taste level. If you add 1 cup of Frangelico to 80 cups off beer (5 gallons) you will dilute the Frangelico flavor by that much.