Hazelnut Brown Ale

Source: Tod Billings
Recipe added: 10/21/98
Email: tod@ipa.net

This is an extremely basic and easy recipe that surely needs to be experimented with. The hazelnut brown ale is one of the rarest brews made by the amateur, but I've found its flavor is one that pleases almost anybody and is without doubt among the most unique and delicious of ales.


Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 min
Primary Fermentation: 7 days



Bring a gallon of water to a boil and add both of the malt extracts. Boil for sixty minutes, stirring frequently. Pour contents into fermenter, adding cold water until you have five gallons. Let it cool to room temperature, and add the yeast. Leave it alone to ferment for seven days. When bottling, add 3 oz. of hazelnut extract along with your corn sugar. Stir generously. Allow the brew to condition at least two to three weeks before drinking. 3 oz. of hazelnut extract is too overwhelming before that time, but the hazelnut extract will weaken within a couple of weeks, making it just right (If you use any less than 3 oz., within a few weeks it will weaken to the point where it isn't very perceptible).
[Back]Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the Gambrinus' Mug pages should be assumed to be in the public domain.