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

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Peanut Butter Chocolate Milk Stout

225 calories 21.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 21.7 g (Per 12oz)
Created: Monday June 6th 2022
1.068
1.015
7.1%
28.5
32.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 70.6%
1 lb Munich Dark 20L1 lb Munich Dark 20L 34 20 7.8%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.9%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.9%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.9%
0.25 lb Gladfield - Flaked Barley (harraway's)0.25 lb Flaked Barley (harraway's) 33.1 1.68 2%
0.50 lb Gladfield - Lactose (fonterra "surestart" Brand)0.5 lb Lactose (fonterra "surestart" Brand) 40.9 1.02 3.9%
0.25 lb Dry Malt Extract - Light0.25 lb Dry Malt Extract - Light 42 4 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Leaf/Whole 15.2 Boil 60 min 23.57 50%
0.50 oz Fuggles0.5 oz Fuggles Hops Leaf/Whole 5.2 Boil 20 min 4.88 50%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 oz PB2 powder Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.25 Quarts
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10psi       Temp: 35 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
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
4 gal Infusion 150 °F 150 °F 240 min
3.5 gal Fly sparge Sparge 170 °F 170 °F 45 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 3.99 16  
Mash volume with grains 4.95 19.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.74 g | 19 qt) 5 20  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.3 29.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.99 36
Equipment Profile Used: System Default
 
Notes

This recipe is not quite as dark as a true stout and has a bit more alcohol.

I used two 6.5 containers of PB2, one of which has cocoa powder in addition to the PB.

Original gravity was 1085 at 70 degrees, due to the peanut butter solids in the boiled wort. This is my assumption.

Draining the wort kettle was slow. I had to clear the bazooka screen repeatedly. Lots of the PB stuck to the hops and was left behind in the sieve upon transferring to the fermenter. It was clumpy in the boil.

I prepped the yeast the night before into 2 cups water with a 1/4 cup of DME. I pitched all of it into the fermenter at 1 pm the next day.

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  • Last Updated: 2022-07-18 22:41 UTC