Rogue Hazelnut Brown Nectar clone

5 gallons, extract with grains; OG = 1.056; FG = 1.014; IBUs = 33

Ingredients

• 4.5 lbs. Alexander’s light dry malt extract
• 1.5 lbs. Munich malt (10° Lovibond)
• 1.2 lbs. crystal malt (75° Lovibond)
• 0.56 lbs. Hugh Baird brown malt
• 0.35 lbs. crystal malt (120° Lovibond)
• 0.35 lbs. crystal malt (15° Lovibond)
• 0.24 lbs. pale chocolate malt (187° Lovibond)
• 7.8 AAUs Perle pellet hops (1 oz. at 7.8% alpha acid)
• 1.75 AAUs Saaz pellet hops (0.50 oz. at 3.5% alpha acid)
• 1 tsp. Irish moss
• American Ale Yeast (Wyeast 1056)
• 3/4 cup corn sugar to prime
• 1/8 oz. Stearns and Lehman Flavor-mate hazelnut flavoring

Step by Step   

Steep specialty grains in 3 gal. of water at 150° to 153° F for 45 min. Remove grains and add DME. Bring to boil and add Perle. Boil 60 min., add Irish moss. Boil 30 min., add Saaz. Cool to 70° F, transfer to fermenter with yeast. Ferment cool (60° F) until complete (7 to 10 days). Transfer to secondary or rack with corn sugar and hazelnut flavoring.  

All-grain version:

Omit extract and mash 5.8 lbs. pale malt with specialty malts in 10 quarts of water to get a single-infusion mash temperature of 150° to 153° F for 45 min. Sparge with hot water of 170° F or more to get 5.5 gal. of wort. Bring to boil and use above hopping and fermentation schedule.