Goober Pea Stout - Beer Recipe - Brewer's Friend

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Goober Pea Stout

228 calories 29.6 g 12 oz
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Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 23.4 °P (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Paul Aucunas
No Chill: 52 minute extended hop boil time
Calories: 228 calories (Per 12oz)
Carbs: 29.6 g (Per 12oz)
Created: Sunday April 13th 2014
16.5 °P
6.4 °P
5.9%
51.5
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Dark6 lb Dry Malt Extract - Dark 44 30 61.1%
1 oz Molasses1 oz Molasses - (late boil kettle addition) 36 80 0.6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 10.2%
7.06 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 2.5%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 5.1%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 7.6%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.5%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 7.6%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2.5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 70 min 18.96 50%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Aroma 10 min 19.08 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Irish Moss Fining Boil 20 min.
6.50 oz PB2 Flavor Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: priming sugar       Amount: 3/4 cup      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.63 g | 26.5 qt) 2.89 11.6  
Mash volume with grains (equipment estimates 6.63 g | 26.5 qt) 3.11 12.4  
Grain absorption losses (steeping) -0.34 -1.4  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 6.74 g | 27 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.89 11.6
Equipment Profile Used: System Default
 
Notes

place all steeping grains in one grain bag, add to 3 gal. water, steep until temp of 190 degrees.remove grain bag. bring to boil.
add DME
add challenger hops
add Lactose at 50 min mark
add Kent Goldings hops at 50 min mark
add Irish Moss at 50 min mark
add molasses at 60 min mark
add PB2 at 60 min mark
one week in primary fermenter
one week in secondary fermenter

age in bottles for minimum of 4 weeks, the longer the better

pours thick, big head retention, rich chocolaty black color, slight peanut butter aroma, rich roasted malt flavor, slightly bitter sweet

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  • Last Updated: 2016-11-13 18:13 UTC