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Roque Hazelnut Brown Nectar
Anyone have a recipe for this beer? I haven't looked on line yet for one but figured I'd ask the BKB crew.
Roque is kind enough to list the ingredients on the bottle and website, its just a matter of proportion after that.
I figured I could play around with the ingredients in some brewing software and get close.
I enjoyed this last night while making a batch of chili on the cold night. Man the two paired perfectly as I tend to make my chilis a little sweet.
The color of this beer was perfect for a brown ale in my opinion. I am sure even the base Brown would be a good beer to make. With the Rogue Pacman yeast available commercially now too this beer should be clonable without much trouble.
If I can work something up I'll post it here to compare if someone else finds something for me.
Cheers!
There's a recipe out there somewhere (can't think of where right now) that was posted by a homebrewing friend of John Maier. I'm off to register for classes for this semester... yep I'm going back to school.. so I'll look for it when I get back.
Actually, I think there may be a version of it in the BYO Clone beer edition. I'll have to check that one when I get home tonight.
Ok I found it. The guy who posted it is actually friends with the guy on the bottle, Chris Studach who forumulated the recipe. Turns out the recipe in BYO (supposedly the same recipe as the one listed below) is the official recipe and was submitted by John Maier.
Hazelnut Brown Nectar Clone
8.25 lbs Great Western 2-row Pale Malt
9 oz. Hugh Baird Brown Malt
1.5 lbs Munich Malt
5.6 oz. Crystal Malt - 15L
1 lb Crystal Malt - 75L
5.6 oz. Crystal Malt - 120L
3.8 oz. Pale Chocolate Malt
.86 oz. Perle Hops @ 9% AA (60 min.)
.50 oz. Saaz Hops @ 3.5% AA (30 min.)
Wyeast 1056 or WL001
1/8 oz. Northwestern Extract Hazelnut Flavoring
Mash at 154 F for 60 min.
Add extract at kegging.
I guess they used to use extract from Stearns & Lehman but now use Northwestern. I don't know how dedicated you are to cloning it exactly but if you go the Northwestern website they will provide samples for $5 plus shipping unless you can convince them you're a commercial business and then they'll give it to you for free. http://www.nwextract.com/
Cool, thanks FirePit. I have a buddy that wants to get into home brewing and this is the beer that he wants to make.
One thing I want to suggest is that instead of using 1056 or wlp001, try to find some Pacman from Wyeast or culture it from a couple of Rogue bombers. Its not hard to do. I have a starter going right now for a Dead Guy clone that I cultured from bottles of Brutal Bitter and Chocolate Stout. Just my 2 cents.
FirePitBrew wrote:
One thing I want to suggest is that instead of using 1056 or wlp001, try to find some Pacman from Wyeast or culture it from a couple of Rogue bombers. Its not hard to do. I have a starter going right now for a Dead Guy clone that I cultured from bottles of Brutal Bitter and Chocolate Stout. Just my 2 cents.
You talking about the single 22 oz bottles they sell when saying the bombers? Now then how to you culture from one?
DC
Much appreciated FirePit. I know someone would come through.
I am not 100% worried about the hazelnut extract source for true cloning, but its the grist that really matters.
And I wouldn't even think of using a yeast other than Pacman no that you can get it commercially.
Thanks again!
deafcone wrote:
You talking about the single 22 oz bottles they sell when saying the bombers? Now then how to you culture from one?
DC
Yep the Rogue 22oz bottles. I used Brutal Bitter and Chocolate stout but I hear people have good results with the Shakespeare Stout as well. All you have to do is leave an inch or so of beer left in the bottom of the bottle when you pour it into your glass and pour a starter into the bottle. I kept mine in the fridge for a week after I bought them so I'd get a solid, compact yeast cake on the bottom.
I ended up making mini starters for each bottle and stepping them up before I threw them in the flask on the stir plate. The first starter I made was 2 cups of water/2oz DME. When it was done, I cold crashed it and decanted the "beer" and added the new starter of 4cups water/4oz DME. When that starter was done, I cold crashed and decanted again and make a 1L starter and have it going right now on the stir plate. When I added my starters to the bottles I covered them with sanitized tin foil just as you would with any other starter.
I guess you could skip the starter in the bottle steps and go right to a larger starter like 1L but I wanted to make sure each bottle had viable yeast first.
brewchez wrote:
Much appreciated FirePit. I know someone would come through.
I am not 100% worried about the hazelnut extract source for true cloning, but its the grist that really matters.
And I wouldn't even think of using a yeast other than Pacman no that you can get it commercially.
Thanks again!
No problem Brewchez, Let us know how it turns out. My girlfriend has been bugging me to try and clone this but my brewing "to do" list seems to have no end. Where do you plan on getting Pacman? My LHBS's supplier had it on special order for me for months and finally I decided to culture it from bottles because I didn't think I'd ever get or find it elsewhere.
FirePitBrew wrote:
brewchez wrote:
Much appreciated FirePit. I know someone would come through.
I am not 100% worried about the hazelnut extract source for true cloning, but its the grist that really matters.
And I wouldn't even think of using a yeast other than Pacman no that you can get it commercially.
Thanks again!No problem Brewchez, Let us know how it turns out. My girlfriend has been bugging me to try and clone this but my brewing "to do" list seems to have no end. Where do you plan on getting Pacman? My LHBS's supplier had it on special order for me for months and finally I decided to culture it from bottles because I didn't think I'd ever get or find it elsewhere.
Well I may have to wait until its available again. I thought its was a special strain through Wyeast. I haven't looked it up yet.
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