Trying to assemble extract kit for Jamil's Chocolate Hazelnut Porter | HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Homebrew Talk

Help Support Homebrew Talk by donating:

  1. Dismiss Notice
  2. We have a new forum and it needs your help! Homebrewing Deals is a forum to post whatever deals and specials you find that other homebrewers might value! Includes coupon layering, Craigslist finds, eBay finds, Amazon specials, etc.
    Dismiss Notice

Trying to assemble extract kit for Jamil's Chocolate Hazelnut Porter

Discussion in 'Extract Brewing' started by DRoyLenz, Jul 12, 2009.

 

  1. #1
    DRoyLenz

    Well-Known Member

    Posted Jul 12, 2009
    Hey All!

    I'm trying to brew up Jamil's Chocolate Hazelnut Porter, but I'm ill-equipped for AG brewing, and all the resources I can find are for AG brewers. I know morebeer.com has an extract kit, but they are out of stock, and I need to get starting on this quickly if I'm going to have it conditioned in time for Christmas.

    Does anybody have any recommendations? Should I just wait for morebeer to get the kit in stock? Or should I try to formulate my own recipe using malt extracts?

    Any recommendations?
     
  2. #2
    Rick500

    Well-Known Member

    Posted Jul 12, 2009
    6 gallons

    7.8 lbs English Pale LME
    1.0 lb Munich LME
    1.0 lb Crystal 40
    1.0 lb Crystal 80
    .75 lb Chocolate Malt (350L)
    .5 lb Black Patent Malt (525L)
    .5 lb Cocoa Powder (unsweetened), 0 min
    .5 oz Hazelnut Extract, at bottling (add half first, then adjust to taste)
    1.25 oz Kent Goldings 5%AA 60 min
    .8 oz Willamette 5%AA 30 min
    .8 oz Willamette 5%AA 15 min
    .4 oz Kent Goldings 5%AA 0 min
    .4 oz Willamette 5%AA 0 min
    WLP001 (2.5 vials), Wyeast 1056 (2.5 packages), or Safale S-05 (13 grams), or equivalent starter

    OG 1.066, FG 1.019, 36 IBUs, 38 SRM, 6.2% ABV
    Boil 60 minutes
    Pre-boil volume 7 gallons
    Pre-boil gravity 1.056
    Ferment at 67F
    Carbonate to 2.0-2.5 volumes
     
  3. #3
    DRoyLenz

    Well-Known Member

    Posted Jul 12, 2009
    Great! Thank you! Is this the inventory from the morebeer.com kit? Is this an ingredient you put together yourself?
     
  4. #4
    Rick500

    Well-Known Member

    Posted Jul 13, 2009
    No, it's from Jamil's book, Brewing Classic Styles. He has the all-grain and extract versions of at least one recipe from each BJCP style in the book.
     
  5. #5
    DRoyLenz

    Well-Known Member

    Posted Jul 13, 2009
    I have another question. The recipe calls for 1 lb. Caramel 40L and 1lb. Caramel 80L. In theory, would I be able to buy 2 lbs. of Caramel 60L? Do the Lovibond degrees average out like that? Or does it really not work like that. AHS has 40L and 90L, but not 80L. They do however have 60L. I know it wouldn't be the end of the world if I went with the 90L and 40L, but would I more closely match the recipe if I went with the 2 lbs of 60L?
     
  6. #6
    Rick500

    Well-Known Member

    Posted Jul 13, 2009
    No, it really doesn't work that way.

    The different caramel malts each impart different flavors to the beer.

    The colors average out, but the flavors don't.

    If I had to sub, I'd use 40 as listed and use either 60 or 90 instead of 80, in the same amount. Pick one or the other based on whether you want it a little darker or a little lighter (shouldn't make too much difference, really). 90 would give it a touch of 'darker' sweetness...like caramel; 60 a little milder sweetness. Just the slightest touch of sweetness, either way.
     
  7. #7
    Lefty

    Well-Known Member

    Posted Nov 28, 2009
    Question about the differences in the BCS book recipe and the morebeer kit. The BCS recommends WLP001 Cal Ale yeast while the morebeer kit recommends WLP002 English Ale yeast. I have some Cal Ale on hand. Should I got with my ranched Cal Ale or stick with the morebeer recommended English Ale yeast?
     
  8. #8
    Rick500

    Well-Known Member

    Posted Nov 28, 2009
    I always make it a point to brew the recipes from that book as listed the first time around, and then tweak from there if I decide I want to play around with them.

    I'd go with the Chico.
     
  9. #9
    mixmasterob

    Well-Known Member

    Posted Jan 20, 2010
    Is there anyway to buy exactly 7.8lbs of pale LME? if so, where?
     
  10. #10
    DRoyLenz

    Well-Known Member

    Posted Jan 20, 2010
    Not that I know of. You can buy more, and then weigh it out. Or, you can buy up to, and as close to 7.8 pounds, as possible, then make up the difference in DME. It's much easier to weigh out DME then LME.

    For example, Brewmaster's Warehouse sells 3.3 lb bags of LME. If you bought 2 of those, you'd have 6.6 lbs. Add 1 lb of Light DME, and you've got yourself roundabout the same recipe.

    EDIT: Just a note, 1 lb of DME DOES NOT EQUAL 1 lb of LME. There is more water in LME, so you need more LME to make up for the same pound of DME. I ran my example through BeerSmith to make sure the gravities worked out.
     
  11. #11
    mixmasterob

    Well-Known Member

    Posted Jan 20, 2010
    So in this case, it would be ok to use 6.6 lbs LME and 1 lb of DME?
     
  12. #12
    DRoyLenz

    Well-Known Member

    Posted Jan 21, 2010
    If I had it my way, I would be recommending you use Maris Otter LME as opposed to Pale LME, but as it is, nobody I can find stocks Maris Otter LME anymore (although, keep your eye on William's Brewing. They used to keep it, and I bet if enough people bug 'em, they'll restock it.)

    But 6.6lbs of Pale (Light) LME and 1 lb of Light DME will work just fine.
     
Draft saved Draft deleted

Share This Page

Group Builder