Chocolate Peanut Butter Stout - Beer Recipe - Brewer's Friend

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Chocolate Peanut Butter Stout

250 calories 31.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.07 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 250 calories (Per 12oz)
Carbs: 31.8 g (Per 12oz)
Created: Thursday April 21st 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row - Toasted9 lb Pale 2-Row - Toasted 33 30 54.5%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 18.2%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 6.1%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 3%
1 lb American - Chocolate1 lb Chocolate 29 350 6.1%
1.50 lb Lactose (Milk Sugar)1.5 lb Lactose (Milk Sugar) 41 1 9.1%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern brewer2 oz Northern brewer Hops Pellet 7.3 Boil 60 min 44.2 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 lb toasted raw peanuts Other Secondary 7 days
6 oz Cacao Nibs Water Agt Mash 0 min.
 
Yeast
- Safale S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 35 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
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
5.63 gal Strike 168 °F 154 °F 60 min
4.27 gal Sparge 180 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 3.45 13.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume 7.07 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.08 36.3
Equipment Profile Used: System Default
 
Notes

Mineral schedule (grams)

Gypsum: M - 0.6, S - 0.5

Calcium Chloride: M - 0.6, S - 0.4

Epsom Salt: M - 2.3, S - 1.7

Canning salt: M - 1.0, S - 0.7

Baking Soda: M - 8.4, S - 0.0

Chalk: M - 1.8, S - 0.0

Brewing day notes:

4/24/22

  • Strike temp 169, Mash temp 153
Last Updated and Sharing
 
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  • Last Updated: 2022-04-30 03:31 UTC