How could I not make a beer called chocolate hazelnut porter? From the Brewing Classic Styles:
Grain Bill:
- 11.5 lbs Canadian 2-Row (1.5-2.1°L)
1.5 lbs Munich (6-10°L)
1 lb Crystal Light (40°L)
1 lb Crystal Medium (75°L)
0.75 lb Chocolate Malt (450-500°L)
0.5 lb Black Malt [black patent] (500-600°L)
Hops:
2 oz East Kent Goldings (3.4%)
2 oz Willamette (4.7%)
Yeast:
American Ale (Wyeast 1056)
Additives:
0.5 lb of cocoa powder at end of boil
15 ml Hazelnut Extract at bottling
3 1/2 hours last night after work and I was done in time to watch some TV with Amber. I enjoyed some homebrew witbier during the boil.
