Hazelnut Brown - Beer Recipe Kit

Original Gravity: 1.0487 Final Gravity: 1.0122 Alcohol by Volume: 4.782%

Congratulations to Doug & Vicki Parker who used this recipe and won the 1996 Samuel Adams Home Brew Competition. Brew it yourself! It's basically our Brown ale recipe with a bit more Cara Pils for added sweetness. Add some top quality hazelnut extract and you will have wonderful tasty treat.

This beers has a slightly sweet flavor that finishes slightly dry similar to Newcastle Brown Ale. It has a "nutty" flavor that comes from their use of Cara Pils and Crystal malts combined with balanced use of Chocolate malt. Lightly hopped for just a hint of aroma and balance.

6.6 lbs. Gold Liquid Malt Extract

1/2 lb. British Pale Grain M&F two row (cracked)

1/2 lb. British Crystal Grain M&F (cracked)

3/4 lb. Cara Pils Grain (cracked)

1/4 lb. Chocolate Grain (cracked)

1 1/2 oz. (7.7 AAU) Willamette or Fuggles

1 oz. (5.1 AAU) Willamette or Fuggles

1 tsp. Irish Moss

1 tsp. Gypsum

1 pkg. White Labs WLP005 British Ale Yeast Next Generation

1 2 ounce bottle all natural hazelnut flavoring (add one half to one whole bottle at bottling).

4 oz. Crown Caps (approx. 55 caps)

5 oz. Priming Sugar (approx. 3/4 cup)

Add gypsum to water. Place grains into 1 1/2 gal. cold water. Heat to 160^oF. Remove from heat and cover & allow to sit for 60 min. Sparge with 1 gal. 170^oF water & return liquid to brewpot. Add malt & 1 1/2 oz. hops. Return pot to heat & boil for 30 min. Add Irish Moss & boil for 30 min. Remove from heat & add final 1 oz. hops. Steep for 5 min. Strain into 3 gal. cold water & pitch yeast when cooled to 80^oF or below.

Yields 5 gal.

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