That's Nuts Chocolate Hazelnut Porter - Beer Recipe - Brewer's Friend

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That's Nuts Chocolate Hazelnut Porter

245 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 245 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Tuesday March 17th 2015
1.074
1.017
7.5%
31.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Pale 2-Row10 lb Pale 2-Row 38 2.5 67.8%
1 lb American - Munich - 60L1 lb Munich - 60L 33 60 6.8%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.8%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 6.8%
8 oz American - Carapils (Dextrine Malt)8 oz Carapils (Dextrine Malt) 33 1.8 3.4%
12 oz American - Chocolate12 oz Chocolate 29 350 5.1%
8 oz United Kingdom - Black Patent8 oz Black Patent 27 525 3.4%
14.75 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 17.8 25%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 12.31 25%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 1 min 1.38 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz TCHO Cocoa Nibs Spice Secondary --
25 ml Hazelnut Flavoring Flavor Bottling --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.53 22.1  
Mash volume with grains 6.71 26.8  
Grain absorption losses -1.84 -7.4  
Remaining sparge water volume (equipment estimates 3.21 g | 12.9 qt) 3.06 12.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.65 g | 26.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Add Cocoa nibs to secondary fermentation for 1-3 weeks

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  • Last Updated: 2015-03-17 13:11 UTC