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Smoked Chocolate Hazelnut Vanilla Bourbon Porter
1 lb. of American 2-Row shown is Briess Cherrywood Smoked Malt
| Brewer: | Rick Rogan | Email: | - | |||||
| Beer: | Smoked Chocolate Hazelnut Vanilla Bourbon Porter | Style: | Robust Porter | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 33 IBU | |||||
| OG: | 1.071 | FG: | 1.012 | |||||
| Alcohol: | 7.7% v/v (6.0% w/w) | |||||||
| Water: | All PA Spring Water |
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| Grain: | 12 lb. American 2-row 6 oz. American crystal 40L 4 oz. American crystal 60L 8 oz. Belgian Special B 9 oz. British chocolate 1 lb. American black patent 1 lb. American 2-row |
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| Mash: | 70% efficiency | |||||||
Mash 60 minutes @ 153°F Strike Water: 5 Gallons @ 169°F Sparge Water: 5 Gallons @ 170°F |
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| Boil: | 60 minutes | SG 1.052 | 7.5 gallons | |||||
| 1 Whirlfloc tablet @ 18 minutes left in boil | ||||||||
| Hops: | 1 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Willamette (5% AA, 15 min.) .5 oz. Willamette (aroma) |
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| Yeast: | 2 or 3 packets Safale Dry English Ale yeast |
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| Log: | 1 pound roasted & lightly cracked/smashed hazelnuts added to secondary fermenter for 1 week. 3 split & scraped vanilla beans, (soaked in 4 oz. bourbon for 1 week), added to secondary fermenter for 1 week. 4 oz. Cacao Nibs added to secondary fermenter for 1 week. |
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Recipe posted 11/29/16.
