brown ale thoughts

[mona]

Hey all. I am attempting to make another hazlenut brown ale. The first one was a clone of what Rouge does. It was a little too much of a porter / stout for my wife. She was wanting something lighter, crisper, dryer. This is my attempt at building a recipe and am looking for advice.

8 lb pale malt, Marris Otter
1 lb caramel crystal 80L
1.5 lb Brown Malt (english)
8 oz Aromatic Malt (Belgium)
1.5 oz Fuggle 4.5% 60 min
.5 oz Fuggle 4.5% 5 min
Wyeast 1098 (British Ale Yeast) with starter of course
1 oz hazlenut extract in secondary

To make it more dry I am going to mash at 150 for 75min

Any thoughts / advice would be appreciated.

Cheers!
Aaron

 

[ncbrewer]

You could add about 12 oz of table sugar. Or you could substitute the sugar for some of the malt (reduce all proportionally).