Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

A European-style brown ale with a hazelnut aroma, rich nutty flavor & a smooth, malty finish.

Mill your grains (if necessary). Heat 4.25 gallons of strike water to approximately 164°F to target a mash temperature near 154°F (adjust based on equipment thermal loss). If using water salts, dissolve gypsum and Epsom salt in the strike water before mixing with grain.

Mill & Heat Water

Add the crushed grains (Pale Ale, Munich, Melanoidin, Crystal 60L, Brown Malt, Flaked Oats) to the strike water and stir to eliminate dry pockets. Target mash temperature 152–154°F for 60 minutes to develop malty, European brown ale character and body from the oats and melanoidin.

Mash In

Hold the mash at 152–154°F for 60 minutes. Optionally perform a 10–15 minute iodine test to confirm full conversion. The flaked oats will contribute to mouthfeel and head retention.

Mash Rest & Conversion

Raise mash temperature to 168°F for a 10 minute mash-out. Sparge with enough 170°F water to collect approximately 6.5–7 gallons of wort in the kettle (adjust for system losses).

Mash Out & Sparge

Bring the collected wort to a vigorous boil, being careful to avoid boil-overs.

Bring to a Rolling Boil

At the start of the 60-minute boil, add 1.0 oz Northern Brewer (or East Kent Goldings alternative) for bittering. Boil for 45 minutes remaining after this addition.

60-minute Boil - Bittering Hop

With 15 minutes remaining in the boil, add 0.5 oz Fuggle (or East Kent Goldings) and the lactose (if using). Add any kettle fining or clarifying agents at this time if desired.

15-minute Additions

With 5 minutes remaining, add 0.5 oz of aroma hops (Fuggle/Goldings) to impart a gentle English/European hop aroma that complements the nutty malt character.

5-minute Aroma Hop

After 60 minutes total, shut off heat. Cool wort quickly using an immersion chiller or plate chiller to yeast-pitching temperature (65–68°F for ale yeast).

End of Boil

Transfer cooled wort to sanitized fermenter and top up with water to reach 5 gallons (accounting for trub loss in primary). Measure original gravity; target OG ~1.054–1.058 (adjust with steeped sugars or volume if necessary).

Transfer & Top Up

Aerate the wort well (oxygenate or shake) and pitch the European ale yeast (one dry pack or rehydrated per manufacturer). Maintain fermentation temperature 64–68°F (lower end for cleaner European profile) for primary fermentation.

Pitch Yeast

For authentic hazelnut aroma/flavor, add hazelnut extract during secondary/conditioning. After the vigorous primary fermentation subsides (3–5 days or when krausen falls), rack to a secondary fermenter and add 2 tablespoons hazelnut extract (start with 1 tbsp if extract is strong) diluted in 2–4 oz of beer or vodka. Taste after 3–4 days; an additional tablespoon can be added if a more prominent hazelnut note is desired. Alternatively, a toasted hazelnut tincture (1–2 oz of toasted hazelnuts steeped in vodka for 7–10 days) can be used at 1–2 oz per 5 gallons—add cautiously and taste weekly.

Add Hazelnut Character

Allow secondary conditioning for 7–14 days to let hazelnut character integrate and any harsh alcohol notes mellow. Total fermentation time will commonly be 2 weeks primary + 1 week secondary, but monitor gravity for stabilization.

Conditioning

When final gravity is stable and beer has cleared to your satisfaction, dissolve 3.5 oz priming sugar in 1 cup boiling water, cool, and gently mix into the bottling bucket with the beer. Alternatively carbonate in keg using CO2 to ~1.8–2.4 volumes (European brown ales prefer moderate carbonation).

Prepare Priming & Bottle/Keg

Bottle and cap, then condition at 65–70°F for 10–14 days. If kegging, carbonate to target volumes and age 7–14 days for flavor integration.

Bottle & Condition

Chill and serve at 45–55°F in a tulip or nonic pint to appreciate the hazelnut aroma and malty finish. Expect a smooth, nutty, malty brown ale with moderate bitterness and a gentle English hop note.

Serve

Pale Ale Malt (2-row)

Munich Malt

Melanoidin Malt

Crystal/Caramel 60L

Brown Malt

Flaked Oats

Hazelnut Extract (or toasted hazelnut tincture)

Lactose (optional for smoother finish)

Northern Brewer (or East Kent Goldings alternative)

Fuggle (or East Kent Goldings)

Hop additions for aroma (Fuggle or Goldings)

European Ale Yeast (Safale S-04 or Wyeast 1275)

Water (mash & sparge)

Gypsum (calcium sulfate) (optional)

Epsom Salt (optional)

Priming Sugar (corn sugar/dextrose)

Campden Tablet (optional, if needed)

Rogue Hazelnut Brown Nectar

Make Rogue Hazelnut Brown Nectar Recipe in just 24h . A European-style brown ale with a hazelnut aroma, rich nutty flavor & a smooth, malty finish.

Rogue Hazelnut Brown Nectar

Descriptors

Tasting Notes

Food Pairings

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