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Chocolate Hazelnut Porter

228 calories 23 carbs
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Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Jamil Zainasheff
Calories: 228 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created Sunday August 18th 2013
1.069
1.017
6.77%
36.2
40
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
8.99 lb American - Pale 2-Row8.99 lb Pale 2-Row 37 1.8 66.7%
1.24 lb German - CaraMunich II1.24 lb CaraMunich II 34 46 9.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.4%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.4%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 5.6%
0.50 lb American - Blackprinz0.5 lb Blackprinz 36 500 3.7%
13.48 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 7.2 Boil 60 min 21.8 38.5%
0.80 oz Willamette0.8 oz Willamette Hops Pellet 4.7 Boil 30 min 8.75 30.8%
0.80 oz Willamette0.8 oz Willamette Hops Pellet 4.7 Boil 15 min 5.65 30.8%
 
Mash Guidelines
Amount Description Type Temp Time
Alpha/Sacch Rest Infusion 156 °F 60 min
Mash Out Temperature 168 °F 10 min
Fly Sparge Sparge 174 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
 
Other Ingredients
Amount Name Type Use Time
0.50 lb Cocoa Nibs Flavor Secondary 0 min.
1 each Whirlfloc Fining Boil 15 min.
0.50 oz Yeast Nutrient Other Boil 10 min.
0.50 oz Hazelnut Extract Flavor Bottling --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 287 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=JXX2Y7T
Mash Chemistry and Brewing Water Calculator
 
Notes

Use Cocoa nibs for 1-3 weeks during secondary.

OG: 1.066
FG: 1.019
ADF: 70%
IBU: 36
Color: 38 SRM
Alcohol: 6.2% ABV
Pre Boil Gravity: 1.056

Ferment at 67F

Page 265 Brewing Classic Styles

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-11-16 22:10 UTC
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