I don't have the one from B3, but this one is the last batch I brewed. My guess is, it is probably close enough.  

Chocolate Hazelnut Robust Porter (BOS)

A ProMash Recipe Report 

BJCP Style and Style Guidelines 
------------------------------- 

15-A Porter, Robust Porter 

Min OG: 1.050 Max OG: 1.065 
Min IBU: 25 Max IBU: 45 
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond 

Recipe Specifics 
---------------- 

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00 
Total Grain (Lbs): 15.00 
Anticipated OG: 1.064 Plato: 15.67 
Anticipated SRM: 37.1 
Anticipated IBU: 36.3 
Brewhouse Efficiency: 70 % 
Wort Boil Time: 60 Minutes 

Pre-Boil Amounts 
---------------- 

Evaporation Rate: 15.00 Percent Per Hour 
Pre-Boil Wort Size: 7.06 Gal 
Pre-Boil Gravity: 1.054 SG 13.43 Plato 


Grain/Extract/Sugar 

% Amount Name Origin Potential SRM 
----------------------------------------------------------------------------- 
66.7 10.00 lbs. Pale Malt - Crisp Marris Otte Great Britain 1.038 3 
3.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2 
10.0 1.50 lbs. Munich Malt Germany 1.037 8 
3.3 0.50 lbs. Crystal 60L America 1.034 60 
6.7 1.00 lbs. Crystal 40L America 1.034 40 
3.3 0.50 lbs. Black Patent Malt America 1.028 525 
3.3 0.50 lbs. Chocolate Malt America 1.029 350 
3.3 0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200 

Potential represented as SG per pound per gallon. 


Hops 

Amount Name Form Alpha IBU Boil Time 
----------------------------------------------------------------------------- 
1.50 oz. Goldings - E.K. Pellet 5.60 32.2 60 min. 
0.70 oz. Fuggle Pellet 5.70 4.1 15 min. 
0.50 oz. Goldings - E.K. Pellet 5.60 0.0 0 min. 
0.50 oz. Fuggle Pellet 5.70 0.0 0 min. 


Yeast 
----- 

White Labs WLP001 California Ale 


Mash Schedule 
------------- 

Mash Type: Single Step 

Grain Lbs: 15.00 
Water Qts: 19.50 - Before Additional Infusions 
Water Gal: 4.88 - Before Additional Infusions 

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions 

Saccharification Rest Temp : 154 Time: 60 
Mash-out Rest Temp : 0 Time: 0 
Sparge Temp : 170 Time: 60 


Total Mash Volume Gal: 6.07 - Dough-In Infusion Only 

All temperature measurements are degrees Fahrenheit. 

Add an 8 oz can of Hershey's Cocoa powder about a minute or two before the end of the boil (the boil breaks up the clumps). 

Add hazelnut extract to taste in the keg or at bottling time. 

Ferment at ~67F. 

Pitch lots of healthy yeast. 

Hope that helps.