Batch 11: HazelNut Brown Nectar
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By Volume
Primary Secondary Bottles
1.051 1.011 5.2 % 67 % 8 days 14 days 23 days


rewed on Saturday, October 11th, 2003
This recipe was adapted from Rogue's HazelNut Brown Nectar clone that was published in September 2003 issue of Zymurgy. I adapted the recipe for a partial mash and a boil time of 60 minutes. This is a fairly complex recipe for me as it uses more than a couple different types of specialty malts. I purchased a small 16 oz diet scale to weight all the specialty grains and hops. During this brew sessions I became fairly detailed in the brew log and took actual gravity measurements. The hazelnut flavoring will be added to the secondary fermentor. According to internet sources the Rogue uses flavoring by Flavor-Mate. I could not find this particular brand but found Vanns Spices brand in 1 oz bottles.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size


Amount Item Price
3.00 lb Light Liquid Malt Extract (8 L) $4.50
4.00 lb Briess 2-row Pale Malt (2 L) $3.80
1.00 lb Hugh Baird Crystal Malt (80 L) $1.35
0.75 lb Dingemans Munich Malt (14 L) $0.89
0.50 lb Hugh Baird Carastan Malt (15 L) $0.68
0.25 lb Hugh Baird Brown Malt (45 L) $0.36
0.13 lb Briess Chocolate Malt (375 L) $0.18
1.00 oz Pearle Hops (7.20 %) at 60 min $0.95
0.25 oz Pearle Hops (7.20 %) at 45 min $0.24
0.25 oz Pearle Hops (7.20 %) at 30 min $0.24
1.00 oz Saaz Hops (3.60 %) at 2 min $1.20
1.00 oz Hazlenut Extract at 14.0 days $29.94
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs White Labs California Ale (WLP001) $4.95


Time Step
11:30 AM Sanitized equipment
12:00 PM Heated 2 gal strike water to 170 F, preheated mash tun
12:20 PM Doughed in at 165.5 F, mashed at 152 F
  Heated 2.3 gal sparge water to 181 F, preheated hot liquor tank
1:20 PM Lautered 3.5 gal of wort, 1.034 @ 131 F = 1.048 SG, 67% Mash Efficiency
2:12 PM Boiled, added hops on schedule
3:12 PM Cooled to 72 F
3:55 PM Fermented for 8 days, 1.050 @ 72 F = 1.051 OG
4:35 PM Cleaned equipment


acked to Secondary on Sunday, October 19th, 2003
After 8 days in the primary fermentor, the Hazelnut Brown Nectar was transferred into the secondary for 2 weeks. The 1oz bottle of Vanns Spices Hazelnut flavoring was added to the secondary before racking. The flavoring smelled fairly strong and I hope I didn't ruin a good batch of brown ale. We will see how it tastes in a couple of weeks.


ottled on Sunday, November 2nd, 2003
After 14 days in the secondary fermentor the Hazelnut Brown Nectar was bottled with 5 oz corn sugar (dextrose). Hydrometer samples were taken from the fermentor and the sample had a strong hazelnut taste, hope this mellows out in the bottle.

1.010 @ 70 F = 1.011 FG
5.2% ABV


asted on Tuesday, November 25th, 2003
The carbonation is not quite to it's fullest because of cooler temperatures in the storage closet. I think too much hazelnut flavoring was used, it's quite strong. I don't hate this beer but I probably wouldn't make it again with the same amount of flavoring. Other people like it fine though, maybe it's just me. Over time the hazelnut flavoring mellows out. I found a few of these 20 oz bottles I forgot I saved and tasted one on 4/1/05. It now tastes great with the flavoring blending nicely with the malt, this is one that will be improved with age.