4Gs Peanut Butter Porter - Beer Recipe - Brewer's Friend

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4Gs Peanut Butter Porter

172 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Friday November 19th 2021
1.052
1.014
5.0%
23.2
35.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Pale 2-Row8 lb Pale 2-Row 38 2.5 66.3%
1 lb Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 8.3%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 6.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.1%
5.10 oz Briess - Chocolate5.1 oz Chocolate 25 350 2.6%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 4.1%
12.07 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 17.02 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.17 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 5 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
0.50 tsp Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Oxford Michigan USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 6 18 36 38 356


Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.4 gal Strike 174 °F 156 °F 60 min
4.5 gal Batch Sparge -- 170 °F 30 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 6.03 24.1  
Mash volume with grains 7 28  
Grain absorption losses -1.51 -6  
Remaining sparge water volume (equipment estimates 3.3 g | 13.2 qt) 3.47 13.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 6 24  
Total: 9.51 38
Equipment Profile Used: System Default
 
Notes

Rack onto 24oz of PB2 for 5 days after primary.

600ml starter of S04 harvested from Black Ale.

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  • Last Updated: 2024-10-27 14:59 UTC