Rogue Hazelnut Brown Nectar is one of Jess’ favorite beers, and mine too. Jess asked if we could brew it next, so I went looking for a clone recipe. I was excited when I came across this thread, because here was a poster who claimed to have *the* recipe. Unfortunately, as I dug a little deeper, I found that there were several recipes for this beer on the internet. Also, Rogue’s site listed many different ingredients than were listed in the recipe I used. Ultimately, I decided to stick with the first recipe I found, except that I replaced the Saaz hops with Sterling.
The brew day was last weekend, and I’m just finally getting around to writing it up, but here goes!
The Recipe:
- Name
- Rogue Hazelnut Brown Nectar
- Volume
- 10 gallons
- Yeast
- Wyeast 1056 American Ale
- Grain Bill
-
Amount Name 19 lb Rahr 2-row 3 lbs Munich 2.4 lbs Crystal 80 1.1 lbs Brown Malt 0.7 lbs Crystal 10 0.7 lbs Crystal 120 0.5 lbs Pale Chocolate - Original Gravity
- 1.064
- Hops
-
Name Amount Time in Wort % Alpha Acid IBUs Perle 1 oz 60 min 7.7% 16 Sterling 1 oz 30 min 7.3% 12 IBUs: 28
(calculated with this IBU calculator)
The Process:
This time, [I did not make a plan.] I wanted to try “winging it,” to see if I knew what to do at this point. It actually turned out pretty well. Here are some of the pictures Jess took on brew day:
Vorlauf
First Runnings
Jess’ brew day shoes
Adding sparge water
The brewery
Woah! That’s full!
Racking wort into boil kettle
Time to cool
Stirring makes it go faster
The chiller’s drain
Nicely chilled
Stirring up a whirlpool
Waiting for the trub to settle
Taking a hydrometer reading
Successfully used the hop blocker
Aerating the wort
Pitching the yeast
Alien?
It’s always interesting to see people’s processes and how they differ from each other. I like your method of aeration, it probably works much better than the standard shake ‘n shake. I usually churn it pretty good during cooling then give it a shake once in the fermenter, but I might have to give this one a try.
Thanks for the feedback, Cory. I think I got the aeration technique from Palmer’s book How to Brew. He recommended pouring back and forth from boil kettle to fermenting bucket. With the 20-gallon kettle, that isn’t very practical, so we use a third bucket.