#74 Patty's Peanut Butter Irish Stout - Beer Recipe - Brewer's Friend

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#74 Patty's Peanut Butter Irish Stout

180 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.86 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Calico Colors
Hop Utilization: 98%
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Monday February 19th 2024
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Irish Stout

by DaveBrews71

OG: 1.044 FG: 1.010 ABV: 4.4% IBU: 32

1.054
1.016
5.0%
29.8
34.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 64%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 16%
1.50 lb American - Roasted Barley1.5 lb Roasted Barley 33 300 12%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4%
0.50 lb US - Corn Sugar0.5 lb Corn Sugar - (late fermenter addition) 42 0 4%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Northern Brewer28 g Northern Brewer Hops Pellet 7.8 Boil 60 min 29.77 100%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Rice hulls Water Agt Mash 0 min.
2.50 tsp Gypsum Water Agt Mash 90 min.
5 ml Lactic acid Water Agt Mash 90 min.
0.50 tsp Gypsum Water Agt Sparge 30 min.
1 ml Lactic acid Water Agt Sparge 31 min.
2.50 tsp Yeast Nutrient Other Boil 15 min.
80 ml Peanut Butter Flavoring Flavor Secondary 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (custom):
67%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (custom):
67%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Fly Sparge 163 °F 152 °F 90 min
2 gal Batch Sparge 175 °F 175 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.79 g | 15.1 qt) 3.11 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.1 qt) 5.86 23.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.61 30.4
Equipment Profile Used: System Default
 
Notes

Grains milled with 0.03 inch gap between rollers. Runnings and sparge water slow to move through grain bed, but no stuck mash. Boil finished with 3.85 gallons. Added 1.5 gallons water to get to OG of 1.054. Softened well water, even when combined with purified water, adversely affected efficiency and attenuation. Lutra Kevik yeast began fermentation process quickly with an explosive overflow into runoff bucket toward the end of day one. Fermentation appeared stalled on day 4 based on Tilt Bluetooth hydrometer reading. Added 1/2 gal 2:1 purified:tap with 0.5 lbs corn sugar cooled from boiling to 100 F. Also pitched another packet of yeast. Inserted another Tilt into fermenter and came up with gravity reading of 1.018. Air lock started to bubble immediately. Bubbling ceased on day 7. Tasted a sample which was silky and not overly sweet. Will estimate a FG of 1.016. Racked on day 8 and added peanut butter flavoring. Final product tasted good, but will be even better with an improved water profile.

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  • Last Updated: 2024-03-17 22:08 UTC