[chumley]

Many years ago, Zymurgy published a recipe for Oregon Nut Brown Ale, that was served at the annual AHA convention/NHC.  I believe it was held in Portland, late 1990s /early 2000s.  I brewed it years ago and liked it a lot.  Going to look in my hard drive to see if I had the recipe, I found a corrupt Word Perfect file with it that had most of it.  Here's what I have, from the recovered file, for 5 gallons:

7 lb. pale 2-row
1 lb. pale 2-row, toasted at 375F for 40 min
1/2 lb. Victory
1/4 lb. Caravienne
1/4 lb. Biscuit
1/2 lb. crystal 10L
1/2 lb. crystal 80L
1/8 lb. crystal 120L
1/8 lb. Special B
1/8 lb. chocolate malt
2 lb. light DME
1/4 lb. brown sugar
1.5 oz. Whitbread Goldings 7.7% boil
60 min 0.5 oz. EKG 6.4% aroma 5 min

132F for 20 min, 154F for 2 hours. OG 1.076 FG 1.024

This is where the file turns into gibberish.  What is missing is the amount of hazelnut extract that was added to the secondary.  I know there are a few old timers here, any one have this recipe and recall the amount?  I am thinking 1/4 oz.  or so, but I can't remember.

P.S.  Yes its an old recipe, no need to make fun of the mash schedule.

[denny]

That was my friend Chris Studach's original version of what became Rogue's Hazelnut Brown.  It was an extract beer and I have the original recipe if you want it.  John Maier tasted it and Rogue-ized it into the beer it is today.  I also have that recipe if you'd like it.  AAMOF, here's the entire writeup that I did for the book Craft Beer for the Homebrewer....

Rogue Brewmaster John Maier started out as a homebrewer and he and Rogue have always been big supporters of homebrewers.   Several of Rogue’s most popular recipes have homebrew roots, and their Hazelnut Brown Nectar is one of the best examples of that.  From a recipe created by homebrewer Chris Studach of the Cascade Brewers Society in Eugene OR, Hazelnut Brown Nectar has turned into one of Rogue’s most popular beers, winning many awards worldwide.  The picture on the bottle is a caricature of Chris, giving rise to the beer’s nickname “Bald Guy Brown”.

OG:   1.057
FG:   1.016
ABV:   5.6%
IBU:   25
SRM:   26.2
Crush and steep in 2.75 gallons (10.41 L) of 152°F (66.66°C) water for 60 minutes:
2 lb. (.9 kg) Great Western Munich 10L
1.5 lb. (.68 kg) Great Western Crystal 75L
9 oz. (.25 kg) Great Western Crystal 15L
9 oz. (.25 kg) Great Western Crystal 120L
11 oz. (.31 kg) Baird Brown Malt
4 oz. (.11 kg) Franco-Belges Kiln Coffee Malt
½ tsp. Northwestern hazelnut extract (see note)
Strain the grain into your brew pot and sparge with 1 gallon (3.78 L) of water at 160°F (71.11°C).  Bring the wort to a boil, remove from heat, and add:
 3.75 lb. (1.7 kg) light dry malt extract.
Stir well until the extract is dissolved.  Add water as needed to bring the volume to 3 gallons (11.35 L).  Bring the wort to a rolling boil.  Boil for 10 minutes, and then add:
1.2 oz. (34 g) Perle pellets hops (8.7% AA)
Boil for 60 minutes and then add:
.5 oz. (14.17 g) Sterling pellet hops (8.7% AA)
Remove from heat and let hops steep for 10 min.  Then chill as quickly as possible to below 80°F (26.66°C).  Transfer the wort to fermenter and add cold water to bring the total volume to 5 gallons (18.92 L).  The temperature should be below 70°F (21.11°C) at this point.  Aerate wort and pitch an appropriately sized starter of Wyeast 1764 Pacman yeast. 
Ferment at 60-65°F (15.55-18.33°C) until final gravity is reached.   You can either leave the beer in primary for 3 weeks, or transfer to a secondary fermenter for a week after final gravity is reached in the primary.  Bottle when fermentation is complete with 4 oz. (.11 kg) corn sugar or keg and force carbonate to 2.5 vol. CO2.  Add ½ teaspoon of Northwestern hazelnut extract at bottling or kegging.

All Grain Instructions
Replace extract with 7.75 lb. (3.51 kg) Great Western 2 row pale malt (approximately 1.8-2L).  Crush the grain and mash all grain at 152°F (66.66°C) using 5.75 gallons (21.76 L) of water.  Sparge with enough water at 180°F (82.22°C) to reach your intended boil volume. 

Note:  According to Brewmaster John Maier at Rogue Ales, Northwestern hazelnut extract is more potent than other brands.  If you use another brand, you’ll have to add it gradually at packaging and taste to ascertain the proper amount.

[chumley]

Ahh...okay.  I was scratching my head at the 1/2 teaspoon of extract, but then I read the note at the end about Northwestern extract, which I have never heard of.

The original recipe called for the sort you would add to a late, like Torani.  I know it was a lot more than a 1/2 teaspoon.

[denny]

Ahh...okay.  I was scratching my head at the 1/2 teaspoon of extract, but then I read the note at the end about Northwestern extract, which I have never heard of.

The original recipe called for the sort you would add to a late, like Torani.  I know it was a lot more than a 1/2 teaspoon.

Yeah, I'll try to dig up Chris' recipe with the amount for Torani.  Or you could add it at packaging and taste as you go.  Or get some of the Northwestern extract.

[chumley]

Thanks Denny.

Googling a bit, I see I was off by a few years.  It was actually 1993!

http://roguechocolatestout.blogspot.com/2008/02/tasting-1993-oregon-nut-brown-bottle-in.html

No wonder I can't find a recipe for this.  It predates when Al Gore invented the internet!