Chocolate Hazelnut Porter (BIAB) - Beer Recipe - Brewer's Friend

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Chocolate Hazelnut Porter (BIAB)

211 calories 23.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 22.7 liters (ending kettle volume)
Pre Boil Size: 26.5 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Jamil Zainasheff
Calories: 211 calories (Per 330ml)
Carbs: 23.1 g (Per 330ml)
Created: Thursday July 23rd 2015
1.068
1.019
6.5%
33.9
38.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.17 kg American - Pale 2-Row5.17 kg Pale 2-Row 37 1.8 70.7%
0.68 kg German - Munich Dark0.68 kg Munich Dark 37 15.5 9.3%
0.45 kg American - Caramel / Crystal 40L0.45 kg Caramel / Crystal 40L 34 40 6.2%
0.45 kg American - Caramel / Crystal 80L0.45 kg Caramel / Crystal 80L 33 80 6.2%
0.34 kg American - Chocolate0.34 kg Chocolate 29 350 4.6%
0.23 kg American - Blackprinz0.227 kg Blackprinz 36 500 3.1%
7.32 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Kent Goldings35 g Kent Goldings Hops Pellet 5 Boil 60 min 22.81 34%
23 g Willamette23 g Willamette Hops Pellet 4.5 Boil 30 min 7.49 22.3%
23 g Willamette23 g Willamette Hops Pellet 4.5 Boil 15 min 3.6 22.3%
11 g Kent Goldings11 g Kent Goldings Hops Pellet 5 Boil 0 min 10.7%
11 g Willamette11 g Willamette Hops Pellet 4.5 Boil 0 min 10.7%
103 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
226 g Cocoa Nibs Flavor Secondary --
1 each Whirlfloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 283 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Alpha/Sacch Rest Infusion -- 69 °C 60 min
Mash out Temperature -- 76 °C 10 min
Quick Water Requirements
Water Liters
Total strike volume 34.7
Mash volume with grains 39.5
Grain absorption losses -7.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 20.3 L) 22.7
Estimated amount in fermentor 22.7
Total: 34.7  
Equipment Profile Used: System Default
"Chocolate Hazelnut Porter (BIAB)" Baltic Porter beer recipe by Jamil Zainasheff. BIAB, ABV 6.47%, IBU 33.9, SRM 38.11, Fermentables: (Pale 2-Row, Munich Dark, Caramel / Crystal 40L, Caramel / Crystal 80L, Chocolate, Blackprinz) Hops: (Kent Goldings, Willamette) Other: (Cocoa Nibs, Whirlfloc, Yeast Nutrient)
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  • Public: Yup, Shared
  • Last Updated: 2015-07-23 03:06 UTC