Creamy PB & Banana Stout - Beer Recipe - Brewer's Friend

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Creamy PB & Banana Stout

365 calories 41.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pohlman & Brady
Calories: 365 calories (Per 12oz)
Carbs: 41.5 g (Per 12oz)
Created: Monday November 2nd 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 36.4%
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 22.7%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 18.2%
2 lb German - Carafa II2 lb Carafa II 32 425 9.1%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.5%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.3%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.3%
8 oz Maltodextrin8 oz Maltodextrin - (late boil kettle addition) 39 0 2.3%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2.3%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Jarrylo1.25 oz Jarrylo Hops Pellet 16.3 Boil at 212 °F 60 min 60.87 62.5%
0.75 oz Jarrylo0.75 oz Jarrylo Hops Pellet 16.3 Boil 5 min 7.28 37.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Trader Joes Dried Bananas Flavor Kegging 14 days
3 each Crazy Richards PB Powder, 6 oz Water Agt Whirlpool 0 min.
 
Yeast
White Labs - Hefeweizen Ale Yeast WLP300
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
68 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.65 gal Infusion -- 167 °F 60 min
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 5.4 21.6  
Mash volume with grains 6.68 26.7  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.71 g | 18.8 qt) 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.86 g | 31.4 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.47 1.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Used dried malt extract due to batch size limitations with system. Use malt base malt if possible.

Drew about a gallon of boiling wort into a stainless mixing bowl. Mixed PB powder into the hot wort with cake mixer the. Added the mixture back into the kettle during whirlpool.

Underpitched yeast and fermented at 72F.

Did not add freeze dried bananas. May try on the next batch.

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  • Last Updated: 2020-11-24 01:50 UTC