The Duke of Nuts - Beer Recipe - Brewer's Friend

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The Duke of Nuts

247 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Paul Lohmuller
Hop Utilization: 98%
Calories: 247 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Saturday November 27th 2021
1.074
1.020
7.1%
41.7
39.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Briess - Pale Ale Malt 2-Row4 lb Pale Ale Malt 2-Row 36.8 3.5 49.2%
1.50 lb Weyermann - Munich Type II (Dark)1.5 lb Munich Type II (Dark) 37 10 18.5%
1 lb Briess - Caramel Malt - 120L1 lb Caramel Malt - 120L 34.5 120 12.3%
1 lb Briess - Caramel Malt - 60L1 lb Caramel Malt - 60L 35.4 60 12.3%
0.25 lb Briess - Chocolate0.25 lb Chocolate 25 350 3.1%
6 oz Molasses6 oz Molasses - (late boil kettle addition) 36 80 4.6%
8.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 60 min 23.58 50%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 18.12 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
9 oz Trader Joes Sipping Chocolate Powder Flavor Boil 10 min.
8 oz PB2 Peanut Butter Powder Flavor Boil 10 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.98 psi       Temp: 40 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
30861
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Strike 165 °F 156 °F 60 min
4 qt Fly Sparge 212 °F 168 °F 15 min
Starting Mash Thickness: 2.065 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.07 qt/lb 4 16  
Mash volume with grains 4.62 18.5  
Grain absorption losses -0.97 -3.9  
Remaining sparge water volume (equipment estimates 1.47 g | 5.9 qt) 0.97 3.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.26 g | 17 qt) 3.75 15  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2.75 11  
Going into fermentor 2.75 11  
Total: 4.97 19.9
Equipment Profile Used: System Default
 
Notes

ALLERGENS: PEANUT BUTTER

Version 1:
All-grain, 2.5gal, 60min mash, 60min boil, 1.069 OG, 68% efficiency
Grains:
4lb Briess Pale Ale 2-Row
1.5lb Weyermann Munich Type II
1lb Briess Caramel 120L
1lb Briess Caramel 60L
1/4lb Briess Chocolate
Hops:
60min 1/2oz Cascade
30min 1/2oz Cascade
Other:
3g CaCl
8oz Peanut Butter flavoring (see below)
0min 1/2 Cascade
Yeast - OYL-004

Peanut butter flavoring:
On brew day, mix 8oz PB2 peanut butter powder with around 4oz clear liquor such as vodka. Store in a sealed container at room temperature, then add to primary fermenter after high krausen.

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  • Last Updated: 2022-04-08 20:04 UTC