Longshot Hazelnut Ale Recipes. This is various info compiled from different threads around the web. If anyone makes it, shoot me an email!!
Apparently created by Doug & Vicki Parker of Leesburg FL. “"The contest was sponsored by the Boston Beer Co. Brewed by World Homebrew Contest (tm) Under special agreement, Cincinnati, OH."
Version “A,” reportedly from the bottom of the 6 pack:
5 gallon all grain recipe
9lbs Pale Malt
1/2lb Munich Malt
7 oz. Caramel Malt
4 oz. Chocolate Malt
3 oz. Victory Malt
4 oz. Carapils Malt
2 oz. Fuggles
1/2 tsp gypsum* added to mash
Mash in at 155 F and rest for 1 hour
Sparge and fill kettle
Boil 90 minutes adding hops as follows:
at kettle full - 1 1/2 oz.
at kettle full + 85 minutes - 1/2 oz.
Cool to 65 F and pitch ale yeast.
Ferment at 65 - 70 F
Add Hazelnut flavoring at bottling
Version “B,” apparently the original recipe that won the contest:
Doug and Vicki Parkers hazelnut Brown:
6.6 lbs N.W. Gold liq. extract
1/2 lb. M&F pale ale malt
1/2 lb. M&F crystal malt (60 L ?)
1 lb. Cara-pils
1.5 oz. Willamette (or Fuggle)
60 minute boil
1 oz. Willamette or Fuggle (aroma)
5 min. steep
1 tsp Irish Moss (15 min rrom end)
1.5 bottles All Natural Hazelnut Flavoring at bottling
2 tsp. gypsum*
Wyeast British Ale.
Mash grain at 160 F.
5 gal. yield.
6.6 Lbs.Northwestern Gold Liquid Malt Extract
1/2 Lbs.British Pale Grain (M&F 2-row)
1/2 Lbs.British Crystal Grain (M&F)
1 Lbs Cara-Pils Grain
1 1/2 oz.Willamette or Fuggles hops-60 min.(brewers discretion)
1 oz.Willamette or Fuggles hops-aroma (5 min.steep at end of boil)
1 tsp.Irish Moss
1 1/2 bottles all natural hazelnut flavoring (at bottling)
Wyeast British Ale
Mash grains at 160F in 1.5gal water for 60min.Yield:5 gallons
Hazelnut flavoring is available at area gourmet and fine food dealers.Flavor
to taste at bottling becuase
many hazelnut flavorings have different strengths.
This is the recipe used to win the worldwide "Boston Beer Company 's
Homebrew Contest ".This recipe was
the standard for production of "Longshot Hazelnut Brown Ale ".
Source:Doug &Vicki Parker -Florida
I know Midwest Supplies carries a Hazelnut Brown Ale kit. You might want to check their website. It might serve as a helpful benchmark for developing your recipe.
*Normally gypsum (and calcium chloride for lagers and "lager-like" ales) is added to the mash water before the grains are added. Since you are using an extract/mini-mash you might want to scale down the amount of gypsum before adding it to your mash liquor. I am not knowledgeable about British ales and I essentially do not brew them, so I defer to others who might correct me or recommend a different amount of gypsum. I look forward to learning from their posts.
Also, Irish Moss needs to be boiled for awhile in order for it to help clarify the beer; I always add it 30 minutes before the end of the boil.
I have an original six pack holder of this brew becasue it has instructions how Doug Parker brewed it on the bottom ( Brilliant ! )
The contest was sponsered by the Boston Beer Co. ( not Sam Adams).
Brewed by World Homebrew COntest (tm) Under special agreement, Cincinnati, OH.
Entry No. 326 1680 Entries - 7 countries - 3 winners
I do hope to brew it . . . .someday . . .soon
"The contest was sponsered by the Boston Beer Co. ( not Sam Adams).
Brewed by World Homebrew COntest (tm) Under special agreement, Cincinnati, OH."
The Boston Beer Co. makes the Samuel Adams line of beers, and just as people casually refer to Anheuser-Busch as "Budweiser" it's sort of understood that "Sam Adams"=BBC.
BBC bought that Cincinnati brewery in 1996 (formerly the final home of the Hudepohl-Schoenling Brewing Co., built by Schoenling in the immediate post-Repeal era) . Before that, that brewery was BBC's major Eastern contract-brewery. For a time it was even home to their now-defunct controversial "other" beer line, "Oregon (sic) Original".
The beer in question is still listed on BBC's Samuel Adams website as one of three 1996 winners http://www.samueladams.com/promotions... . I imagine they would still have the recipe on file and would supply it to anyone asking for it.
Yeah, well, originally the Oregon Original beers were contract-brewed for BBC in the PNW at the old Blitz-Weinhard brewery in Portland, OR - at the time owned by Heileman (in the early '80's they bought Pabst, spun it off as a "new" Pabst but kept some of their hot brands and breweries, including the B-W facility and the Henry Weinhard brand). They also did the SA brands for the West Coast there, too, IIRC.
Might still have annoyed the locals but moving the brand to Cincinnati was just salt in the wound. Of course, Koch might have thought "What's the big deal? The other "Boston Beer Co." brands including SA Boston Lager and Boston Ale brands are brewed in Pittsburgh, PA, Rochester and Utica, NY."
For a short time there, they had the craft brewers AND Anheuser-Busch united and complaining to the Feds about the ATF labeling rules.
FYI, this ale was popular enough to make it the only Longshot beer to be used two years in a row. This ale is the major reason I was driven to drink good beers, and I have tried for years to rekindle the magic. I would love to purchase some of whatever you might have remaining. Please let me know if you have any left. Thanks!
You're probably remembering this beer http://www.beerlabels.com/labels/full...
which was, as MVNYC said, brewed only once, in 1996.
But, there are quite a few other hazelnut beers out there (I seem to recall it's the most popular "nut" used in beers) but manyl tend to be very local and/or seasonal, often brewpub only, beers. Search "hazelnut" on Beer Advocate and you'll find 18 of them, maybe one close to you.
I remember the Longshot Hazelnut ale; it was remarkably good, as was the schwarzbier which came out in the same Longshot series (back in '96 or '97).
Rogue makes an excellent Hazelnut Nectar Ale, which is based on a brown ale.
I'm very interested in the Old Ale from the recent crop of Longshot beers, but supposedly it's only available in variety packs -- and the other brews in the pack didn't sound too interesting to me.