I've been home brewing since 1995 and this is probably the best beer I've ever made - I make it every year but this batch is supreme. This is a Jamil Zainasheff recipe that I tweaked (from his book Brewing Classic Styles):
Chocolate Hazelnut Porter - 5 gallon
Malts:
Dry/Liquid:
7.8 lbs Pale DME
1.0 Lb Munich LME
Specialty Grains:
1.o lb 40*l Crystal malt
1.0 lb 80*L Crystal malt
0.75 lb Chocolate malt
0.6 lb Black Patent malt
Hops:
1.25 oz Kent Goldings - 5.0% AA at 60 minutes
0.8 oz Williamette 5.0% AA at 30 minutes
0.8 oz Williamette 5.0% AA at 15 minutes
0.4 oz Kent Goldings - 5.0% AA at 0 minutes
0.4 oz Williamette 5.0% AA at 0 minutes
Extras:
4.5 oz. Cacao Nibs - last 15 minutes of boil
Hazelnut extract at bottling or kegging - buy the small bottle from your home brew supply - should be enough for a 5 gallon batch.
Yeast:
White Labs WLP001 California Ale, or WYeast 1056 American Ale, or Fermentis Safale US-05 (I used White Labs)
The original recipe called for 7.8 lbs liquid malt, I subbed dry malt BUT forgot to do the conversion (20% less dry than liquid malt) so my starting gravity was 1.086 instead of the gravity in Jamil's book of about 1.066. I WILL DO THIS FROM NOW ON - this beer is amazing and is almost a stout. Jamil also used cocoa powder but the cacao nibs put this over the top!
Chocolate Hazelnut Porter - 5 gallon
Malts:
Dry/Liquid:
7.8 lbs Pale DME
1.0 Lb Munich LME
Specialty Grains:
1.o lb 40*l Crystal malt
1.0 lb 80*L Crystal malt
0.75 lb Chocolate malt
0.6 lb Black Patent malt
Hops:
1.25 oz Kent Goldings - 5.0% AA at 60 minutes
0.8 oz Williamette 5.0% AA at 30 minutes
0.8 oz Williamette 5.0% AA at 15 minutes
0.4 oz Kent Goldings - 5.0% AA at 0 minutes
0.4 oz Williamette 5.0% AA at 0 minutes
Extras:
4.5 oz. Cacao Nibs - last 15 minutes of boil
Hazelnut extract at bottling or kegging - buy the small bottle from your home brew supply - should be enough for a 5 gallon batch.
Yeast:
White Labs WLP001 California Ale, or WYeast 1056 American Ale, or Fermentis Safale US-05 (I used White Labs)
The original recipe called for 7.8 lbs liquid malt, I subbed dry malt BUT forgot to do the conversion (20% less dry than liquid malt) so my starting gravity was 1.086 instead of the gravity in Jamil's book of about 1.066. I WILL DO THIS FROM NOW ON - this beer is amazing and is almost a stout. Jamil also used cocoa powder but the cacao nibs put this over the top!
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