[quote=“JoeSpartaNJ”]I made a Rogue Hazelnut kind of clone a few months ago (it was and oatmeal hazelnut brown).
Why trying to develop the recipe, I researched every thread I could find on the subject. I was mostly concerned about how much hazelnut extract to use. Some said a whole bottle was too much, some said too little. I used the flavororganics extract, 2oz bottle, I ended up usiing only 1 teaspoon at kegging. The hazelnut flavor only really showed up in the back end as an aftertaste, whereas the Rogue version hasa more assertive hazelnut flavor. If I make it again, i will definitley use more.
Just my two cents on the subject.
When I get home I can post the recipe if anyone likes, as I cannot access it right now. I too would like more roasted charactor out of mine next time.[/quote]
John Maier has said they use Northwestern hazelnut extract, which is much more powerful than any other. Here’s what I submitted for the book, which is due on the spring I believe. Homebrew versions of many commercial recipes.
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”.
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.