Truffle Shuffle - Chocolate Hazelnut Porter - Beer Recipe - Brewer's Friend

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Truffle Shuffle - Chocolate Hazelnut Porter

234 calories 25.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jason Elder
Calories: 234 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)
Created: Monday August 25th 2014
1.070
1.020
6.6%
32.7
35.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Ale10 lb Pale Ale 37 3.5 69%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 6.9%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.9%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 6.9%
12 oz American - Chocolate12 oz Chocolate 29 350 5.2%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3.4%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.7%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 20.99 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 10.49 25%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 1 min 1.23 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cacao Nibs Spice Secondary --
1 tsp Irish Moss Fining Boil 10 min.
1 tbsp pH5.2 Water Agt Mash --
25 ml Hazelnut Extract Flavor Bottling --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 178 B cells required
SafAle-04
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 7psi       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Use 9.6 gal of distilled water and the following water treatments

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=TKZ61KX
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.4 gal 164 degree mash in water. Temperature -- 153 °F 60 min
2.2 gal Boiling water Infusion -- 168 °F 10 min
2 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.06 40.3
Equipment Profile Used: System Default
 
Notes

I created a tincture by adding 8oz of cocoa nibs in a mason jar and adding enough vodka to cover. Let the nibs sit for a week, shaking several time each day. Then pour the mixture in to another mason jar using a strainer to strain out the cocoa nibs. Then add in the tincture for taste. Add in the Hazelnut extract for taste at bottling/kegging

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  • Last Updated: 2014-09-28 01:11 UTC