Chocolate Hazelnut Porter (Zainasheff)

Extract Recipe

Submitted By: Roemer (Shared)
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Brewer: Roemer
Batch Size: 5.00 galStyle: Baltic Porter (12C)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 44.3 SRMEquipment: My Equipment
Bitterness: 40.5 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)
Est FG: 1.019 SG (4.8° P)Fermentation: My Aging Profile
ABV: 6.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
1 lbs Munich Malt (9.0 SRM) Grain 3
12.00 oz Chocolate Malt (350.0 SRM) Grain 4
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
7 lbs 8.00 oz Light Dry Extract (8.0 SRM) Dry Extract 6
1.25 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 7
0.80 oz Willamette [5.5%] - Boil 30 min Hops 8
0.80 oz Willamette [5.5%] - Boil 15 min Hops 9
0.40 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 10
0.40 oz Willamette [5.5%] - Boil 0 min Hops 11

Taste Notes

1 pound Munich LME Cocoa Powder (unsweetened) 0 minutes Hazelnut extract, at bottling (.5 oz or 15 ml into 5 gallons, stir-- less if preferred)