Chocolate Hazelnut Porter - Beer Recipe - Brewer's Friend

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Chocolate Hazelnut Porter

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Sunday March 29th 2015
1.064
1.018
6.1%
35.9
34.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 69.3%
1.50 lb American - Munich - 60L1.5 lb Munich - 60L 33 60 10.4%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.9%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L - (late boil kettle addition) 33 80 6.9%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.2%
3 oz American - Blackprinz3 oz Blackprinz 36 500 1.3%
14.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 5 Boil 60 min 19.51 32.5%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 10.79 26%
0.80 oz Willamette0.8 oz Willamette Hops Pellet 4.5 Boil 15 min 5.58 20.8%
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 5 Boil 0 min 10.4%
0.40 oz Willamette0.4 oz Willamette Hops Pellet 4.5 Boil 0 min 10.4%
3.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Coco Powder Flavor Boil 0 min.
0.50 oz Hazel Nut Extract Flavor Bottling 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Infusion -- 156 °F 60 min
5.5 qt Mash out -- -- 168 °F --
8.5 qt Sparge -- 168 °F 10 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 5.78 23.1  
Mash volume with grains 6.93 27.7  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 3.92 g | 15.7 qt) 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.64 g | 30.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes

Mash Schedule

1.Strike grains with 2 gal of water at 162.5 °F.
2.Mash at 152 °F for 60 min.
3.Mash out with 1.38 gal of water at 168 °F.
4.Vorlauf and lauter 2.13 gal in your first runnings.
5.Add 2.13 gal of sparge water at 168 °F.
6.Vorlauf and lauter 2.13 gal in your second runnings.
7.Your combined runnings should be 4.25 gal.

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  • Last Updated: 2016-05-10 20:59 UTC