Hazelnut Coffee Porter - Beer Recipe - Brewer's Friend

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Hazelnut Coffee Porter

204 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.13 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Brandon Pflipsen
Hop Utilization: 97%
Calories: 204 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Thursday June 6th 2024
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1.062
1.013
6.5%
46.1
32.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb United Kingdom - Maris Otter Pale5.5 lb Maris Otter Pale 38 3.75 38.4%
5.50 lb US - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 38.4%
12 oz Bairds - Medium Crystal12 oz Medium Crystal 35.4 75 5.2%
10 oz Briess - Chocolate10 oz Chocolate 25 350 4.4%
8 oz Briess - Aromatic Munich Malt 20L8 oz Aromatic Munich Malt 20L 35.4 20 3.5%
6 oz German - CaraMunich I6 oz CaraMunich I 34 39 2.6%
5 oz Briess - Black Malt5 oz Black Malt 27 500 2.2%
12 oz Flaked Barley12 oz Flaked Barley 32 2.2 5.2%
229 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 5.8 Boil 60 min 18.84 66.7%
0.50 oz Columbus0.5 oz Columbus Hops Pellet 16.8 Boil 60 min 27.29 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.23 g Gypsum Water Agt Mash 1 hr.
2.04 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.52 g Epsom Salt Water Agt Mash 1 hr.
2.39 g Baking Soda Water Agt Mash 1 hr.
0.44 g Chalk Water Agt Mash 1 hr.
0.75 g Gypsum Water Agt Sparge 15 min.
1.24 g Calcium Chloride (anhydrous) Water Agt Sparge 15 min.
1.53 g Epsom Salt Water Agt Sparge 15 min.
0.50 each Whirlfloc Fining Boil 10 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
10 oz Double Toasted Hazelnuts Flavor Secondary 9 days
4 oz Coffee Beans Flavor Secondary 2 days
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Brown Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 27 55 70 90
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.29 gal Strike 164 °F 154 °F 60 min
3.82 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 6.08 24.3  
Mash volume with grains 7.23 28.9  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume (equipment estimates 3.01 g | 12.1 qt) 4.09 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 8.13 32.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7 28  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7 g | 28 qt) 5.5 22  
Total: 10.17 40.7
Equipment Profile Used: System Default
 
Notes

Mash water at 164.5 to reach 154 after mixing.

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  • Last Updated: 2024-08-19 14:38 UTC