Peanut Butter Cup - Beer Recipe - Brewer's Friend

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Peanut Butter Cup

215 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 1.75 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.8 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Thursday June 8th 2017
1.064
1.022
5.5%
27.4
37.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Crisp Malting - Finest Maris Otter3 lb Finest Maris Otter 38 3 72.7%
6 oz Lactose (Milk Sugar)6 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.1%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 4.5%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 6.1%
5 oz Briess - Organic Chocolate Malt5 oz Organic Chocolate Malt 33.6 350 7.6%
66 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz East Kent Goldings0.35 oz East Kent Goldings Hops Pellet 6.2 Boil at 212 °F 60 min 27.37 100%
0.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Yeast Nutritunt Other Boil 10 min.
2 tsp Irish Moss Fining Boil 10 min.
1.40 oz Brewer's Best Peanut Butter Flavoring Flavor Bottling 0 min.
0.70 oz Brewer's Best Chocolate Flavoring Flavor Bottling 0 min.
0.08 oz Chalk Water Agt Mash 1 hr.
0.03 oz Gypsum Water Agt Mash 1 hr.
0.12 oz Salt Water Agt Mash 1 hr.
0.78 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 78 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.1 oz       Temp: 68 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Sweet Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 100 150 33 25
All salts and acid added to mash water only.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Mash only the Maris Otter Infusion 174 °F 152 °F 60 min
1 gal 2nd Infusion Infusion 170 °F 170 °F 30 min
1.2 gal Fly Sparge 180 °F 168 °F 10 min
1 qt Steep dark grains and crystal Steeping 172 °F 150 °F 30 min
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1.64 6.6  
Mash volume with grains 1.94 7.8  
Grain absorption losses -0.47 -1.9  
Remaining sparge water volume (equipment estimates 2.31 g | 9.2 qt) 2.08 8.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.23 g | 12.9 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume (equipment estimates 1.75 g | 7 qt) 1.8 7.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.8 g | 7.2 qt) 1.75 7  
Total: 3.72 14.9
Equipment Profile Used: System Default
"Peanut Butter Cup" Sweet Stout beer recipe by Jet'sBrewHouse. All Grain, ABV 5.54%, IBU 27.37, SRM 37.83, Fermentables: (Finest Maris Otter, Lactose (Milk Sugar), Roasted Barley, Caramel / Crystal 80L, Organic Chocolate Malt) Hops: (East Kent Goldings) Other: (Yeast Nutritunt , Irish Moss, Brewer's Best Peanut Butter Flavoring, Brewer's Best Chocolate Flavoring, Chalk, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2020-04-17 14:57 UTC