#2 BYO Rogue Hazelnut Nectar Clone - Batch 2

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.