Chocolate Hazlenut Porter - Beer Recipe - Brewer's Friend

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Chocolate Hazlenut Porter

206 calories 22.4 g 12 oz
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Beer Stats
Method: Extract
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.9 gallons (ending kettle volume)
Pre Boil Size: 6.62 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 20% (steeping grains only)
Source: JZ
Calories: 206 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Friday January 16th 2015
1.062
1.017
5.9%
34.6
38.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb Liquid Malt Extract - Extra Light7.5 lb Liquid Malt Extract - Extra Light 37 2.5 58.8%
2 lb Liquid Malt Extract - Munich2 lb Liquid Malt Extract - Munich 35 8 15.7%
9.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.8%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.8%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.9%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Kent Goldings1.25 oz Kent Goldings Hops Pellet 5 Boil 60 min 19.14 43.9%
0.80 oz Willamette0.8 oz Willamette Hops Pellet 5 Boil 30 min 9.42 28.1%
0.80 oz Willamette0.8 oz Willamette Hops Pellet 5 Boil 15 min 6.08 28.1%
2.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
0.50 tsp Yeast nutrient Other Boil 10 min.
0.50 lb Cocoa powder Flavor Primary --
25 ml Hazelnut extract Flavor Bottling --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 255 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       CO2 Level: 2.3 Volumes
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.24 24.9  
Grain absorption losses (steep / mash) -0.41 -1.6  
Volume increase from sugar/extract (early additions) 0.79 3.2  
Pre boil volume (equipment estimates 7.51 g | 30 qt) 6.62 26.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 5.01 g | 20.1 qt) 5.9 23.6  
Estimated amount in fermentor 5.9 23.6  
Total: 6.24 24.9
Equipment Profile Used: System Default
"Chocolate Hazlenut Porter" Robust Porter beer recipe by JZ. Extract, ABV 5.9%, IBU 34.64, SRM 38.22, Fermentables: (Liquid Malt Extract - Extra Light, Liquid Malt Extract - Munich) Steeping Grains: (Caramel / Crystal 40L, Caramel / Crystal 80L, Chocolate, Black Malt) Hops: (Kent Goldings, Willamette) Other: (whirlfloc, Yeast nutrient, Cocoa powder, Hazelnut extract)
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  • Public: Yup, Shared
  • Last Updated: 2015-01-16 17:35 UTC