Hazelnut Brown Nectar (Rogue Ales) - Beer Recipe - Brewer's Friend

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Hazelnut Brown Nectar (Rogue Ales)

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rob Ruiz
Hop Utilization: 99%
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Tuesday November 3rd 2020
1.059
1.014
5.9%
29.9
24.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 67.7%
3 lb Munich Light3 lb Munich Light 34 10 12.7%
18 oz New Zealand - Brown Malt18 oz Brown Malt 34 90.36 4.8%
38 oz American - Caramel / Crystal 75L38 oz Caramel / Crystal 75L 33 75 10%
11.20 oz American - Caramel / Crystal 120L11.2 oz Caramel / Crystal 120L 33 120 3%
7.20 oz American - Chocolate7.2 oz Chocolate 29 350 1.9%
378.40 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.72 oz Perle1.72 oz Perle Hops Leaf/Whole 8.2 Boil 60 min 25.1 63.2%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 30 min 4.79 36.8%
2.72 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz hazelnut Water Agt Mash 0 min.
2 tsp Whirlfloc Water Agt Mash 15 min.
 
Yeast
Wyeast - Rogue Pacman 1764
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 192 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion 163 °F 153 °F 45 min
Sparge 170 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.35 gal (49.41 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.35 gal (1.41 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.39 29.6  
Mash volume with grains 9.28 37.1  
Grain absorption losses -2.96 -11.8  
Remaining sparge water volume (equipment estimates 8.17 g | 32.7 qt) 8.82 35.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.35 g | 49.4 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 16.21 64.8
Equipment Profile Used: System Default
 
Notes

Cool to 70deg, transfer to fermenter, aerate, and pitch yeast. Ferment at 60deg until complete 7-10 days. Transfer to secondary with hazelnut flavoring. Keg/bottle as usual.

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  • Last Updated: 2020-11-03 04:47 UTC