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

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Peanut Butter Chocolate Stout

201 calories 25.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.39 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Thursday January 16th 2025
1.060
1.021
5.1%
21.7
39.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Crisp Malting - Finest Maris Otter8 lb Finest Maris Otter 36.8 2.4 62.7%
0.50 lb Bairds - Roasted Barley0.5 lb Roasted Barley 33 600 3.9%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.9%
0.75 lb Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 5.9%
0.75 lb Munich Malt0.75 lb Munich Malt 36.8 7.87 5.9%
0.50 lb Briess - Organic Chocolate Malt0.5 lb Organic Chocolate Malt 33.6 350 3.9%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.9%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 3.9%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 3.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Magnum0.3 oz Magnum Hops Pellet 15 Boil 60 min 15.48 23.1%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.24 76.9%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.57 gal Infusion -- 154 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.74 g | 35 qt) 8.14 32.6  
Mash volume with grains (equipment estimates 9.7 g | 38.8 qt) 9.1 36.4  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 6.39 25.6  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

Basing this one off of this reddit thread:

https://www.reddit.com/r/Homebrewing/comments/5r3rnf/so_this_happened_yesterday_best_of_show_out_of_85/

Toned down both the lactose and roasted barley a little since my last milk stout was both roastier and chewier than I like. Bumped up the Maris Otter a bit to improve diastatic power. No fermentation temp was given so just going with standard 68. No mash temp was given so I'm going to guess 154 to get a slightly less fermentable wort. Water chemistry also not given so going with a balanced profile for the first time.

Intention is to split 5gal into two kegs -- one will be just the milk stout. The other keg will have peanut butter extract and a tincture made from toasted cacao nibs added. Still working out the exact numbers on those additions and will update this when I have them.

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  • Last Updated: 2025-01-16 17:24 UTC