Peanut Butter Brown Ale - Beer Recipe - Brewer's Friend

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Peanut Butter Brown Ale

188 calories 18.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.85 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Matt McCann
Rating:
5.00 (1 Review)

Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Monday June 6th 2016
1.057
1.013
5.7%
29.0
29.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 43.6%
5 lb German - Pale Ale5 lb Pale Ale 39 2.3 36.4%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.3%
0.50 lb Belgian - De-Bittered Black0.5 lb De-Bittered Black 34 566 3.6%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.8%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 First Wort 0 min 10.63 33.3%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 12.14 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Whirlpool at 200 °F 20 min 6.24 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Calcium Chloride Water Agt Mash 1 min.
2 g Gypsum Water Agt Mash 1 min.
1.67 ml Lactic Acid (Sparge Water) Water Agt Mash --
1 tsp Irish Moss Fining Boil 10 min.
6.50 oz PB2 - Peanut Butter Powder Flavor Secondary 7 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       Amount: 10 psi       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Gypsum 2g
Calcium Chloride 4g
Epsom Salt 4g
Sparge water pH of 5.4: 3.26 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.16 gal Single Step (Medium Body) Infusion -- 152 °F 60 min
5.68 gal Batch Sparge Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.16 20.6  
Mash volume with grains 6.26 25  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 5.66 22.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 8.85 35.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6.04 24.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 6 24  
Total: 10.82 43.3
Equipment Profile Used: System Default
"Peanut Butter Brown Ale" American Brown Ale beer recipe by Matt McCann. All Grain, ABV 5.7%, IBU 29.01, SRM 29.83, Fermentables: (Pale 2-Row, Pale Ale, Caramel / Crystal 80L, Rice Hulls, De-Bittered Black, Chocolate) Hops: (East Kent Goldings, Fuggles) Other: (Epsom Salt, Calcium Chloride, Gypsum, Lactic Acid (Sparge Water), Irish Moss, PB2 - Peanut Butter Powder)
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  • Last Updated: 2016-07-09 15:39 UTC