Chocolate Hazlenut Porter

[new2brew1221]

I was thinking of brewing Jamil's Chocolate Hazlenut Porter from MoreBeer, has anyone else brewed this, and what did you think of it? I was looking for a vanilla porter, but came across this and thought that it might be a good choice for February. How long did you let it sit in the bucket too? Thanks for any help.

 

[daksin]

It's a great beer! I've just made it the once, and it was great fresh- it doesn't need aging if that's what you're wondering. As long as you pitch the right amount of yeast, aerate enough, and ferment at the correct temperatures, it's ready to go right away! Very tasty beer.

 

[NicoleBrewer]

Where can I find the recipe? Sounds really good

 

[daksin]

It is in Brewing Classic Styles, in the Spice/Herb/Vegetable chapter!

 

[mooshimanx]

As was said it is available in Brewing Classic Styles. I *highly* recommend buying the book if you do not have it, it is an awesome book not just for the recipes but because Jamil gives a lot of great advice on what you want from various styles and how to get that character. I think its the best book you can get second only maybe to Palmer's How to Brew.

 

[Brulosopher]

As was said it is available in Brewing Classic Styles. I *highly* recommend buying the book if you do not have it, it is an awesome book not just for the recipes but because Jamil gives a lot of great advice on what you want from various styles and how to get that character. I think its the best book you can get second only maybe to Palmer's How to Brew.

I'm a huge fan of The DaVinci Code, actially

 

[mooshimanx]

I'm a huge fan of The DaVinci Code, actially

Harry Potter!

I will add that Jamil has permitted/posted the recipe at various places online for free, but rather than post it I'd rather plug BCS for being great. But some basic googling will get you to the recipe. (Also you can get How to Brew's First Edition for free on Palmer's site).

 

[Garrett]

its an excellent beer! i have brewed a few times with great results.

Heres the recipe:

Chocolate Hazelnut Robust Porter (BOS)

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.064 Plato: 15.67
Anticipated SRM: 37.1
Anticipated IBU: 36.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.054 SG 13.43 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 10.00 lbs. Pale Malt - Crisp Marris Otte Great Britain 1.038 3
3.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 1.50 lbs. Munich Malt Germany 1.037 8
3.3 0.50 lbs. Crystal 60L America 1.034 60
6.7 1.00 lbs. Crystal 40L America 1.034 40
3.3 0.50 lbs. Black Patent Malt America 1.028 525
3.3 0.50 lbs. Chocolate Malt America 1.029 350
3.3 0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Pellet 5.60 32.2 60 min.
0.70 oz. Fuggle Pellet 5.70 4.1 15 min.
0.50 oz. Goldings - E.K. Pellet 5.60 0.0 0 min.
0.50 oz. Fuggle Pellet 5.70 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 15.00
Water Qts: 19.50 - Before Additional Infusions
Water Gal: 4.88 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 6.07 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Add an 8 oz can of Hershey's Cocoa powder about a minute or two before the end of the boil (the boil breaks up the clumps).

Add hazelnut extract to taste in the keg or at bottling time.

Ferment at ~67F.

Pitch lots of healthy yeast.