Honey Hazel Nut Brown Ale

Source: John Maupin
Recipe added: 01/29/97
Email: jtmaupin@micron.net

We were looking to do a Holliday (spice) beer. This one turned out rather good. It has a full bodied tast with a hint of nuts and a Honey follow through. Very good!!!

Specifics

Recipe type: Extract
Batch Size: 5 gal.
Starting Gravity: N/A
Finishing Gravity: N/A
Time in Boil: 1 hr. 10 min.
Primary Fermentation: 5-6 Days
Secondary Fermentation: None

Ingredients:

4 lb Can Nut Brown Malt Extract (your choice)
3 lb Amber Dry Malt.
16 oz Clover Honey
2 table spoons Hazel Nut extract (liquid)
2 oz. Cascade Hopps.

Procedure:

Bring 2.5 gal of Bottled water in pot to just before boil. Add the Malt Extract, (Nut Brown). Add Amber Malt at Boil. Add Honey next. Add 3/4 of Hopps. Just after boil breaks, cook for about 45 min. At the 1 hour mark at the last 1/4 oz. of Hopps and continue for additional 10 min. Removed from heat and cool. Add yeast (your method) and set for Fermentation at 60-70' for 4-5 days. Rack and add 3/4 cup Dextros and bottle, or follow your bottle/Kegging method.

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