Hazelnut Brown Ale
Source: Tod Billings
Recipe added: 10/21/98
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
Time in Boil: 60 min
Primary Fermentation: 7 days
- * 4 pounds of Muntons Nut Brown Ale malt extract
- * 1 pound of Morgan's Beer Enhancer malt extract
- * 3 oz. of hazelnut extract
- * 1 packet of yeast
- * 3/4 cup of corn sugar
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).
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