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Hazelnut Brown Ale Help

I have a bottle of hazelnut extract, and want to design a recipe that allows it to take the stage. I figured a mild mannered light brown ale would be in order. I’ve only had one (Sam Adams maybe?) and really liked it. I will do a small partial mash. I also want to keep the ABV in the low to mid 5%.

What I’m thinking is (5.8 gal):
3 lbs Briess 2 row
1/2 lb crystal 60
1/2 lb crystal 120
2 oz Briess chocolate 350*
2 oz Briess roasted barley
1/2 lb wheat DME
4 lbs Briess golden light LME (FO)
1 oz Willamette @ 60/20 mins
US-05

According to Brewtoad it should be about:
1.057/1.017
18* L, 26 IBU’s
5.2% ABV

I have Nottingham yeast I could use instead. I’m not sure how the special roast will behave in this.

Is there anything you’d do differently?

I’d drop the wheat DME and lower the amount of crystal 120 to 1/4 lb. I’d think about a little more chocolate malt and/or roasted barley as well, depending on how much roastiness you want to come through.

Had you considered Jamil’s chocolate hazelnut porter? Gold Medal @ NHC if I’m not mistaken…

Its in Brewing Classic Styles and you could probably find it on the interweb as well.

I just put together a recipe for Rogue’s Hazelnut brown for a book I’m working on. It came right from John Maier. If you’re interested I post it.

I use wheat DME for head retention help, and for some reason I can get it in 2 lb bags a little cheaper than light DME so I use it for my starter, which I throw in.

I don’t want it to be roasty so I didn’t want to use much chocolate or special roast. I do love porters as well, but I want this to be a mild brown ale. Morebeer has that kit and shows the recipe. I had considered a little carafa II special for color instead of special roast.

I am all ears Denny!

Is it the recipe he gave in Zymurgy magazine a few years back?

Is it the recipe he gave in Zymurgy magazine a few years back?[/quote]

I have no idea. He sent me % a few weeks ago for a book I’m helping with and I built the recipe from his %.

Well spill it dennyboy. Sounds like a fun one.

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=“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”.

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.

Is that a roasty/coffee brown?

Thanks for posting it Denny!

By all means post your recipe when you get the chance Joe.

Oh yea…

GO SPURS GO!!!

Denny,

do they have an all grain version?

It’s at the bottom of the recipe he gave.

"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. "

[quote=“rodwha”]Is that a roasty/coffee brown?

Thanks for posting it Denny!

By all means post your recipe when you get the chance Joe.

Oh yea…

GO SPURS GO!!![/quote]

Not exceptionally roasty and little, if any, coffee character.

[quote=“rodwha”]It’s at the bottom of the recipe he gave.

"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. "[/quote]

Woops…missed that.

My brown ale recipe brewed with nottingham is great.

Mind posting your recipe?

I’m considering dropping the roasted barley for carafa II special, and adding another own ounce of hops at 5 mins and reducing the flavoring addition to 15 mins. Maybe I’ll use Liberty instead or a combination of the two.

If you mean mine, I’ll bring it with me to the library monday and post it.

[quote=“rodwha”]Is that a roasty/coffee brown?

Thanks for posting it Denny!

By all means post your recipe when you get the chance Joe.

Oh yea…

GO SPURS GO!!![/quote]

Here is the recipe I brewed. Not an exact clone, more of an inspiration:

Oatmeal Hazelnut Brown Ale

8 ½ lbs – 2 Row Pale
1 ½ lbs – Munich
1 lb – American Crystal 80
9 oz Brown Malt
6 oz American Crystal 15
6 oz American Crystal 120
4 oz Chocolate Malt (350)
1 ½ lb – Toasted Oats

1 oz Perle – 60 Min
1 oz Saaz – 30 Min.
.5 oz EKG – 30 Min

Nottingham Yeast

1/2 oz Hazelnut extract (at kegging)

OG: 1.068
FG: 1.016
6.7% abv
40 IBU’s

Mash @ 155 degrees

3 week primary fermentation then kegged.

Notes:

Pretty tasty, hides the alcohol very well. Very balanced.

I my opinion, not enough chocolate malt and not enough hazelnut extract. Next time make this, I will ramp it up a bit, probably add 4 to 8 oz of chocolate malt, and throw in some roasted barley. I will also just add the whole 2 0z bottle of hazelnut extract.

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