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Chocolate Hazelnut Porter (BIAB)

227 calories 25 carbs
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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: 227 calories (Per 355mL)
Carbs: 25 g (Per 355mL)
Created Thursday July 23rd 2015
1.068
1.019
6.47%
33.9
38.11
n/a
 
Fermentables
Amount Fermentable 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%
0.227 kg American - Blackprinz0.227 kg Blackprinz 36 500 3.1%
7.32 kg Total      
 
Hops
Amount Variety 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%
 
Mash Guidelines
Amount Description Type Temp Time
L Alpha/Sacch Rest Infusion 69 °C 60 min
L Mash out Temperature 76 °C 10 min
 
Other Ingredients
Amount Name Type Use Time
226 g Cocoa Nibs Flavor Secondary --
1 each Whirlfloc Fining Boil 10 min.
0.5 tsp Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
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
Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 11.53 46.1  
Grain absorption losses -4.03 -16.1  
Starting boil volume 7.5 30  
Boil off losses -1.5 -6  
Amount in kettle at end of boil 6 24  
Hops absorption losses -0 -0  
Estimated amount in fermentor 6 24  
Total: 11.53 46.1
Author: Jamil Zainasheff, Method: BIAB, Style: Baltic Porter, 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