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.

Ingredients

8 lbs. (3.6 kg) pale malt
1.5 lbs. (0.68 kg) Munich malt (10 °L)
9 oz. (0.25 kg) Hugh Baird brown malt
5.6 oz. (0.15 kg) crystal malt (15 °L)
1 lb. 3 oz. (0.54 kg) crystal malt (75 °L)
5.6 oz. (0.15 kg) crystal malt (120 °L)
3.8 oz. (0.11 kg) pale chocolate malt (187 °L)
7.8 AAUs Perle hops (60 min.) (0.86 oz./24 g at 9% alpha acid)
1.75 AAUs Saaz hops (30 min.) (0.5 oz./14 g at 3.5% alpha acid)
1⁄8 oz. hazelnut flavoring
1 tsp. Irish moss Wyeast 1764 (Rogue Pacman Ale) (1.5 qt./~1.5 L yeast starter)
3⁄4 cup (150 g) dextrose (if priming)

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.

Partial mash option: Substitute the pale malt in the all-grain recipe with 1.5 lbs. (0.68 kg) Coopers light dried malt extract and 3.3 lbs. (1.5 kg) Coopers light liquid malt extract. Place crushed malts in a nylon steeping bag and steep in 6.3 qts. (5.9 L) of water at 154 °F (68 °C) for 30 minutes. Rinse grains with 3.2 qts. (3 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Add hops at times indicated and liquid malt extract with 15 minutes remaining. Cool and top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.