Peanut Butter Cup Brown Porter - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Peanut Butter Cup Brown Porter

198 calories 19 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 76% (brew house)
Source: John Luhmann
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Monday December 14th 2020
Similar Recipes

Brown Bag Porter

by FuzzeWUzze

OG: 1.061 FG: 1.015 ABV: 6.0% IBU: 25

1.060
1.013
6.2%
27.5
25.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Golden Promise9.5 lb Golden Promise 37 3 78.4%
1 lb Crisp Malting - Brown Malt1 lb Brown Malt 32.7 65 8.2%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.2%
10 oz Briess - Chocolate10 oz Chocolate 25 350 5.2%
12.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz BSG - Fuggle1.5 oz Fuggle Hops Pellet 4.6 Boil 60 min 23.26 66.7%
0.75 oz BSG - Fuggle0.75 oz Fuggle Hops Pellet 4.6 Boil 10 min 4.22 33.3%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
1 tsp Irish Moss Fining Boil 15 min.
1 g Gypsum Water Agt Mash 1 hr.
0.40 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.60 g Epsom Salt Water Agt Mash 1 hr.
0.40 g Baking Soda Water Agt Mash 1 hr.
2.30 g Slaked Lime Water Agt Mash 1 hr.
0.90 g Gypsum Water Agt Sparge 20 min.
0.40 g Calcium Chloride (dihydrate) Water Agt Sparge 20 min.
0.60 g Epsom Salt Water Agt Sparge 20 min.
0.30 ml Lactic acid Water Agt Sparge 20 min.
4 oz Vodka Soaked Cocoa Nibs Flavor Secondary 7 days
4 oz Brewers Best Peanut Butter Extract Water Agt Kegging 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 230 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 162 °F 152 °F 60 min
2 gal Raise basket, raise temp to 168 and vorlauf 2 gallons of wort Vorlauf 168 °F 168 °F 10 min
3.75 gal Lift basket and sparge Sparge 168 °F 168 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.94 15.8  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.52 -6.1  
Remaining sparge water volume (equipment estimates 4.91 g | 19.6 qt) 4.08 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.02 32.1
Equipment Profile Used: System Default
 
Notes

Starter Size (2 L)
Gravity (1.036)
Growth Model and Aeration

DME Required: 6.8 oz, 191.7 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.29
Ending Cell Count: 323 billion cells
Resulting Pitch Rate: 1.23M cells / mL / °P
Starter meets desired pitching rate!

Last Updated and Sharing
 
249
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-01-12 14:55 UTC