Brewer's Connection

HAZIL IS NUTZ HAZELNUT PORTER

Hazilnut Porter

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Ingredients

Grain

Malt Extracts

Hops

Yeast Options

Other

Instructions

  1. If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to add it after the wort has cooled, refer to step 11.
  2. Combine flaked barley with grains and put into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 160° F then turn off heat and add grain bag. DO NOT add grains to water above 165° F.
  3. Let temperature rest down to 154°-156° F and hold for 25 minutes. Stir grain bag gently from time to time and leave pot uncovered.
  4. Remove grain bag and let it drain into the brew pot. DO NOT squeeze grain bag.
  5. Rinse grains over brew pot by slowly pouring 1 cup of HOT tap water over the top of the grain bag. Discard grains.
  6. With the heat off, add only the liquid malt extract, you will be adding the 1 lb of amber dry malt extract at the end of the boil. Turn on heat and while stirring bring to a boil.
  7. Make note of the time the boil starts. Add the 1 oz of Amarillo Hops. You will be doing a 60 minute boil. Do not boil too hard, make sure it is a calm boil.
  8. After 55 minutes total of calm boil, turn off heat. Then add the 1 lb of amber dry malt extract, the Irish Moss and 1 oz of Willamette Hops. Gently stir for a few minutes, making sure the extract is completely disolved.
  9. Turn on heat and bring back to boil. Boil an additional 5 minutes. Turn off heat.
  10. Cool the wort and add to fermenter on top of 2 gallons of very cold / ice water. HINT: 8 lbs of filtered ice = 1 gallon of water.
  11. Top off to 5 gallons. After the wort cools to 80° or below open the yeast package and pour the contents on top of the wort.
  12. Ferment for 7-10 days at 68°-72° F. Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.
  13. The final specific gravity should be 1.012-1.014. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days. Chill as needed and enjoy!

Hazil iz Nutz Hazelnut Porter Recipe

Choose Your Yeast*:

*Liquid yeast shipped 2nd Day Priority Mail with cold pack.

Muslin Bag*

Choose Size

*Not included with recipe.

Priming Sugar

One Shot (5oz) - 99¢

Click here for a downloadable, printer friendly version of recipe.