Rogue Hazelnut Brown Nectar - Beer Recipe - Brewer's Friend

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Rogue Hazelnut Brown Nectar

191 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris Studach
Hop Utilization: 99.5605%
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Friday February 16th 2024
1.058
1.012
6.2%
57.4
24.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,500 g Extra Pale Malt3500 g Extra Pale Malt £ 0.00 / kg
£ 0.00 		33 1.8 62.9%
550 g United Kingdom - Brown550 g Brown £ 0.00 / kg
£ 0.00 		32 65 9.9%
530 g Munich530 g Munich £ 0.00 / kg
£ 0.00 		37 6 9.5%
500 g American - Caramel / Crystal 75L500 g Caramel / Crystal 75L £ 0.00 / kg
£ 0.00 		33 75 9%
140 g American - Caramel / Crystal 120L140 g Caramel / Crystal 120L £ 0.00 / kg
£ 0.00 		33 120 2.5%
140 g American - Caramel / Crystal 15L140 g Caramel / Crystal 15L £ 0.00 / kg
£ 0.00 		35 15 2.5%
100 g United Kingdom - Coffee Malt100 g Coffee Malt £ 0.00 / kg
£ 0.00 		36 150 1.8%
100 g United Kingdom - Pale Chocolate100 g Pale Chocolate £ 0.00 / kg
£ 0.00 		33 207 1.8%
5,560 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g CTZ28 g CTZ Hops Pellet 13.7 Boil 60 min 49.15 50%
28 g Saaz28 g Saaz Hops £ 0.00 / g
£ 0.00 		Pellet 3 Boil 30 min 8.27 50%
56 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Magnesium Chloride £ 0.00 / g
£ 0.00 		Water Agt Mash 1 hr.
20 ml Hazelnut Flavouring £ 0.00 / g
£ 0.00 		Water Agt Secondary 0 min.
2 g Gypsum £ 0.00 / g
£ 0.00 		Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C       CO2 Level: 2.52 Volumes
 
Target Water Profile
Dunmurry Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
67 0 6 100 100 0
First iteration: Ca 120; Cl 169; SO4 111
Second Iteration: Ca 67; Cl 100; SO4 100

Second iteration tastes better and closer to the original. I ramped up the Hazelnut to 20ml also.

https://yourbakingcompany.co.uk/products/25757?variant=45033580003581

Note: It appears this product has been discontinued from the supplier.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion 25 °C 67 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32.4 L) 30.5
Mash volume with grains (equipment estimates 36.1 L) 34.1
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

Recipe IBUs = 33
BF = 58
SMPH = 33

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  • Last Updated: 2024-11-29 17:10 UTC