Batch #33 Belching Beaver PBC Stout - Beer Recipe - Brewer's Friend

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Batch #33 Belching Beaver PBC Stout

215 calories 26.5 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Gregory Doudna
Calories: 215 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Sunday March 3rd 2024
1.064
1.022
5.5%
35.1
45.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 50%
2 lb Great Western - Crystal 602 lb Crystal 60 30 60 14.3%
1 lb Great Western - Crystal 40 Malt1 lb Crystal 40 Malt 21 40 7.1%
1 lb American - Chocolate1 lb Chocolate 29 350 7.1%
8 oz Weyermann - Carafoam8 oz Carafoam 34.5 2.2 3.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
8 oz Weyermann - Carafa III8 oz Carafa III 32 525 3.6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz BSG - East Kent Goldings2 oz East Kent Goldings Hops Pellet 5.3 Boil 60 min 35.13 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb PB2 Peanut Butter Powder Water Agt Secondary 14 days
4 oz Cocao Nibs Flavor Secondary 14 days
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.62 g | 34.5 qt) 8.55 34.2  
Mash volume with grains (equipment estimates 8.62 g | 34.5 qt) 9.59 38.3  
Grain absorption losses (steeping) -1.63 -6.5  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
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  
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
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: 8.55 34.2
Equipment Profile Used: System Default
 
Notes

Need to verify who produced these malts.

3/3/24 Batch #33 - Attempt at peanut butter chocolate stout for the girls

Used 1lb PB2 in 28oz vodka to make slurry that sat for 2 weeks. Need to crush cocoa nibs and put in vodka for 24 hours. Should put in after PB2 settles maybe a day later.

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  • Last Updated: 2024-03-03 19:24 UTC