Hazelnut Porter
Indulge in the rich and robust flavors of Nutty Porter, a luscious brew that combines the deep essence of chocolate and caramel malts with a satisfying nutty undertone. This homemade porter is perfect for cozy evenings, elevating your tasting experience with every sip. Discover the harmony of roasted malt, smooth sweetness, and nutty notes that’ll leave you craving more.
ingredients
- 12 lbs Pale Malt (2-row)
- 1 lb Crystal Malt (60L)
- 1 lb Chocolate Malt
- 0.5 lb Caramel Malt (20L)
- 0.5 lb Roasted Barley
- 1 lb Specialty Grains (e.g., Biscuit Malt or Victory Malt)
- 1 lb Toasted Hazelnuts (chopped)
- 1 oz Magnum Hops (bittering)
- 1 oz Willamette Hops (flavor)
- 1 packet Porter Yeast (e.g., WLP002)
- 5 oz Priming Sugar (for bottling)
- Water (enough to reach 5 gallons)
steps
- 1.
Begin by heating 3 gallons of water to 165°F, then steep the specialty grains for 30 minutes.
- 2.
Remove grains and sparge with enough hot water to total 6.5 gallons.
- 3.
Bring the wort to a boil, then add the Magnum hops and boil for 60 minutes.
- 4.
With 15 minutes remaining, add the Willamette hops.
- 5.
Cool the wort down quickly to 70°F using a wort chiller.
- 6.
Transfer the wort to a sanitized fermentation vessel and top with water to reach 5 gallons.
- 7.
Pitch the yeast and seal the fermenter with an airlock. Allow fermentation for 1-2 weeks at 68-72°F.
- 8.
After fermentation, add the chopped toasted hazelnuts for a week, then siphon into a bottling bucket.
- 9.
Dissolve priming sugar in a pint of boiling water, add to bottling bucket, and bottle the porter.
- 10.
Let bottles condition at room temperature for 2-3 weeks before chilling and enjoying!