The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Riverdriver Hazelnut Porter

Recipe from North American Clone Brews by Scott R. Russell, page 53.

Brewer: Mike Grupe Email: mdgrupe@sbcglobal.net
Beer: Riverdriver Hazelnut Porter Style: Robust Porter
Type: Extract w/grain Size: 5.25 gallons
Color:
61 HCU (~25 SRM)
Bitterness: 15 IBU
OG: 1.045 FG: 1.010
Alcohol: 4.5% v/v (3.5% w/w)
Water: topped wort with 2 gallons of preboiled, precooled filtered water
Grain: 1.25 lb. British pale
0.50 lb. American crystal 90L
4 oz. British chocolate
4 oz. American black patent
Steep: I steeped grains in 1.25 gal. filtered water in boiling pot. Turned off burner 15 minutes into the steep with temperature at 154˚. Covered boiling pot with two towels and temperature was at 148˚ with 15 minutes left in the steep. I turned the burned back to low for the last 15 minutes and the temp. went back up to 152˚.
I sparged the grains with 2 gallons of filtered water, using large metal colander on boiling pot.
Boil: 60 minutes SG 1.073 3.25 gallons
4.5 lb. Amber malt extract
Pellet hops put in mesh bag. As a result, very little sediment was in the boiling pot.
I forgot to add Irish Moss
Hops: 1 oz. Kent Goldings (5.8% AA, 60 min.)
Yeast: Wyeast London Ale III, #1318 smack pack
started 6 hours prior to pitching in cabinet next to stove
Log: brewing date: 1-14-2012

Recipe posted 01/14/12.