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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:
162 HCU (~49 SRM)
Bitterness: 33 IBU
OG: 1.071 FG: 1.012
Alcohol: 7.7% v/v (6.0% w/w)
Water:
All PA Spring Water

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
Mash: 70% efficiency

Mash 60 minutes @ 153°F

Strike Water: 5 Gallons @ 169°F
Sparge Water: 5 Gallons @ 170°F

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)
Yeast:
2 or 3 packets Safale Dry English Ale yeast

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.

Recipe posted 11/29/16.