Chocolate Hazelnut Porter

Brewer: Kevin Podsaid
Batch Size: 11.50 gal	Style: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 14.52 gal	Style Guide: BJCP 2008
Color: 36.9 SRM	Equipment: Keggels
Bitterness: 32.2 IBUs	Boil Time: 90 min
Est OG: 1.062 (15.3° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.4° P)	Fermentation: Ale, Single Stage
ABV: 6.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
10 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
3 lbs	Munich Malt (9.0 SRM)	Grain	3
2 lbs	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	4
2 lbs	Caramel/Crystal Malt - 80L (80.0 SRM)	Grain	5
1 lbs 8.00 oz	Chocolate Malt (350.0 SRM)	Grain	6
1 lbs	Black (Patent) Malt (500.0 SRM)	Grain	7
3.00 oz	East Kent Goldings (EKG) [5.0%] - Boil 60 min	Hops	8
1.00 oz	Willamette [5.5%] - Boil 30 min	Hops	9
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	10
1.00 oz	Willamette [5.5%] - Boil 15 min	Hops	11
3.50 oz	Ghirardelli Dark Chocolate Sea Salt Caramel (Boil 0 min)	Misc	12
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	13
3.70 ml	Dram Chocolate Hazelnut (Bottling 0 min)	Misc	14

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