I decided to brew up a Chocolate Hazelnut Porter using the recipe for "Brewing Classic Styles". I modified the recipe slightly based on grains and hops I had on hand. I also added some DME. I feared slightly lower conversion mashing BIAB. I also wanted higher OG rather than lower.
I also adjusted quantities for a 3 gallon batch. I'll rack this to a 3 gallon corny and let it age until Christmas.
My modified recipe was as follows:
Chocolate Hazelnut Porter (3 gal)
7.0 lbs Weyermann Pilsner
1.0 lbs Munich
0.5 lbs Belgian Chocolate
0.25 lbs Carafa II
0.5 lbs DME light (added last 15 min of boil)
5 oz cocoa powder (added last 5 min of boil)
Hops (all leaf)
1.0 oz Sonnet Golding 4.1% 60 min
0.5 oz Tettnanger 5.3% 15 min
0.5 oz Sonnet Golding 4.1% 15 min
0.25 oz Tettnanger 5.3% 0 min
0.25 oz Sonnet Golding 4.1% 0 min
Mashed BIAB 60 min 156-150 F
WLP001 (1.2 liter starter)
Add Hazelnut extract to taste at kegging.
Normally I mash in a beverage cooler. This is the third time I've tried BIAB; each time for a 3 gallon batch. Making 3 gallon BIAB batches is soooo easy. This time the cocoa powder was a bit of a mess. I shouldn't have used hop bags. I'm sure they picked up some cocoa flavor. I may have to toss them (I use reusable nylon bags). Apart from that the brew went very smoothly.
I used Bru'n Water for the first time to adjust my water. I fill 5 gallon jugs with RO water from dispensers at a local store ($1.25 per 5 gal). It's neutral pH and very low in mineral content. I used spring water until recently. When spring water jumped to $7 per 5 gal I switched to RO. I had been swagging mineral additions. This time I built up the profile according to the Bru'n Water SS. I'll be doing that going forward.
This was also the first time I build up a starter from a slant. I started making slants of yeast last winter. I finally got around to propagating a starter from a slant. It's easier to buy yeast. But it's not convenient for me. I stocked up on yeast when I get to the LHBS. If I don't brew often it gets outdated. I was building up starters from expired yeast. I decided I may as well just build up from slants.
Here's how the Chocolate Hazelnut Porter looks on day two:
For color comparison, here's a RIS I made several weeks ago:
Both should be ready for the holidays.