Chocolate Hazelnut Porter

Brewer: Mike Murphy
Batch Size: 5.25 gal	Style: Robust Porter (12B)
Boil Size: 6.43 gal	Style Guide: BJCP 2008
Color: 43.0 SRM	Equipment: ROBOBREW
Bitterness: 30.2 IBUs	Boil Time: 60 min
Est OG: 1.072 (17.4° P)	Mash Profile: Robobrew Mash and Sparge Full Body
Est FG: 1.024 SG (6.2° P)	Fermentation: Ale, Two Stage
ABV: 6.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.20 gal	Distilled Water	Water	1
13.32 g	Calcium Chloride (Mash 60 min)	Misc	2
2.66 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.66 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
10 lbs	Viking Pale Ale Malt (3.0 SRM)	Grain	5
1 lbs	Crystal 40 Malt (Great Western) (40.0 SRM)	Grain	6
1 lbs	Crystal 75 Malt (Great Western) (75.0 SRM)	Grain	7
1 lbs	Light Munich Malt (Great Western) (6.0 SRM)	Grain	8
12.00 oz	Chocolate Malt (450.0 SRM)	Grain	9
8.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	10
8.00 oz	Carapils Malt (Briess) (1.5 SRM)	Grain	11
4.10 g	Calcium Chloride (Sparge 60 min)	Misc	12
0.82 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	13
0.20 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	14
1.00 oz	Goldings, East Kent [5.0%] - Boil 60 min	Hops	15
1.00 oz	Willamette [5.5%] - Boil 30 min	Hops	16
2.00 oz	Willamette [5.5%] - Boil 1 min	Hops	17
1.0 pkgs	English Ale (White Labs #WLP002)	Yeast	18
8.00 oz	Cacao Nibs (Primary 5 min)	Misc	19
25.00 ml	Hazelnut (Secondary 1 days)	Misc	20

BeerSmith™ Recipes and Web Editor