Chocolate Hazelnut Porter 2 (BIAB) - Beer Recipe - Brewer's Friend

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Chocolate Hazelnut Porter 2 (BIAB)

193 calories 22.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Baltic Porter
Boil Time: 80 min
Batch Size: 26.5 liters (ending kettle volume)
Pre Boil Size: 30.3 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Jamil Zainasheff
Calories: 193 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Thursday June 2nd 2016
1.062
1.019
5.7%
37.6
33.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.47 kg American - Pale 2-Row4.47 kg Pale 2-Row 37 1.8 63.8%
0.64 kg German - Munich Dark0.64 kg Munich Dark 37 15.5 9.1%
0.43 kg American - Caramel / Crystal 40L0.43 kg Caramel / Crystal 40L 34 40 6.1%
0.43 kg American - Caramel / Crystal 80L0.43 kg Caramel / Crystal 80L 33 80 6.1%
0.32 kg American - Chocolate0.32 kg Chocolate 29 350 4.6%
0.22 kg American - Blackprinz0.22 kg Blackprinz 36 500 3.1%
0.50 kg Dry Malt Extract - Light0.5 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 7.1%
7.01 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40.86 g Kent Goldings40.86 g Kent Goldings Hops Pellet 5.7 Boil 60 min 27.09 34%
26.85 g Willamette26.85 g Willamette Hops Pellet 4.1 Boil 30 min 7.11 22.3%
26.85 g Willamette26.85 g Willamette Hops Pellet 4.1 Boil 15 min 3.42 22.3%
12.84 g Kent Goldings12.84 g Kent Goldings Hops Pellet 5.7 Boil 0 min 10.7%
12.84 g Willamette12.84 g Willamette Hops Pellet 4.1 Boil 0 min 10.7%
120.24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
263.83 g Cocoa Nibs Flavor Secondary --
1.17 each Whirlfloc Fining Boil 10 min.
0.58 tsp Yeast Nutrient Other Boil 10 min.
2 tsp Calcium Chloride Water Agt Other --
0.50 ml Phosphoric Acid Water Agt Other --
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 302 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 37.7
Mash volume with grains 42
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.4 L) 30.3
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 22.4 L) 26.5
Estimated amount in fermentor 26.5
Total: 37.7  
Equipment Profile Used: System Default
"Chocolate Hazelnut Porter 2 (BIAB)" Baltic Porter beer recipe by Jamil Zainasheff. BIAB, ABV 5.67%, IBU 37.62, SRM 33.28, Fermentables: (Pale 2-Row, Munich Dark, Caramel / Crystal 40L, Caramel / Crystal 80L, Chocolate, Blackprinz, Dry Malt Extract - Light) Hops: (Kent Goldings, Willamette) Other: (Cocoa Nibs, Whirlfloc, Yeast Nutrient, Calcium Chloride, Phosphoric Acid)
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  • Last Updated: 2016-06-03 23:40 UTC