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

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Chocolate Peanut Butter Porter

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Robust Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Kevin Godsea
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Monday July 11th 2016
1.061
1.016
5.9%
29.5
31.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 81.4%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.8%
10 oz American - Chocolate10 oz Chocolate 29 350 4.2%
10 oz American - Black Malt10 oz Black Malt 28 500 4.2%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.4%
236 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 16.74 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 30 min 12.87 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
13 oz Powdered Peanut Butter Flavor Boil 0 min.
8 oz cocoa powder Flavor Boil 0 min.
6.50 oz Powder Peanut Butter Flavor Secondary --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 234 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.3 gal Infusion -- 152 °F 30 min
4.5 gal Fly Sparge -- 170 °F 45 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 5.34 21.4  
Mash volume with grains 6.48 25.9  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 3.72 g | 14.9 qt) 4.19 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.1 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes

2 packs of yeast

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  • Last Updated: 2016-07-30 16:37 UTC