#2 BYO Rogue Hazelnut Nectar Clone - Batch 2 - Beer Recipe - Brewer's Friend

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#2 BYO Rogue Hazelnut Nectar Clone - Batch 2

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Sunday March 11th 2018
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1.056
1.010
6.0%
32.6
21.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pale 2-Row8 lb Pale 2-Row 37 1.8 64.6%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 12.1%
9 oz United Kingdom - Brown9 oz Brown 32 65 4.5%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 3%
6 oz United Kingdom - Pale Chocolate6 oz Pale Chocolate 33 207 3%
6 oz American - Caramel / Crystal 10L6 oz Caramel / Crystal 10L 35 10 3%
19 oz American - Caramel / Crystal 60L19 oz Caramel / Crystal 60L 34 60 9.6%
198 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Perle0.9 oz Perle Hops Pellet 8.2 Boil 60 min 27.59 64.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 30 min 5.03 35.7%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.13 oz Hazelnut Flavoring OR Flavor Bottling 0 min.
0.50 tsp Northwestern Hazelnut extract Flavor Bottling 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Infusion -- 153 °F 45 min
Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.71 14.9  
Mash volume with grains 4.7 18.8  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 5.89 g | 23.5 qt) 5.58 22.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.8 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.3 37.2
Equipment Profile Used: System Default
 
Notes

Rogue Ales: Hazelnut Brown Nectar clone
Rogue Ales: Hazelnut Brown Nectar clone
(5 gallons/19 L, all grain)
OG = 1.056 FG = 1.014
IBU = 33 SRM = 22 ABV = 5.7%

A nutty twist to a traditional European Brown Ale. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish.


Wyeast 1764 (Rogue Pacman Ale) (1.5 qt./~1.5 L yeast starter)

Step by Step
Mash in 15 qts. (~14 L) of water to get a single-infusion mash temperature of 153 °F (~67 °C) for 45 minutes. Sparge with hot water of 170 °F (77 ºC) and collect 6.5 gallons (25 L) of wort. Boil for 90 minutes. Add hops at times indicated and Irish moss with 15 minutes left in the boil. Cool wort to 70 °F (21 ºC), transfer to fermenter and top up to 5 gallons (19 L). Aerate well and pitch yeast. Ferment cool (60 °F/16 ºC) until complete (about 7–10 days). Transfer to secondary or rack with corn sugar and hazelnut flavoring. Bottle or keg as normal.

According to Rogue brewer on another site, Northwestern extract is more potent than most. If you don't have it recommend starting there and going up to taste if you need to.

Batch #2 notes. Changed the Caramel 20L and 80L to 10L and 60L to try to lighten the color a bit. Also eliminated the lactose. Will try this batch without that or flaked grains. The caramel malts are supposed to add sweetness, and may be enough. If the beer has a thin mouthfeel, will try batch 3 with flaked grains or even carapils. Will ferment to completion at 66-68 degrees.

Batch 2 did not have thin mouth feel. It was still almost too sweet. Need to either look at grain bill, mashing temps, or sparge to see if maybe can cut down the sweetness. Also need to cut hazelnut extract and see if that makes the overall flavor a little more sessionable.

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  • Last Updated: 2019-09-24 05:36 UTC