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

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Peanut Butter Cup Porter

179 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.1 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Wednesday September 13th 2017
1.054
1.014
5.2%
34.1
34.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 68.9%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.8%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 5.7%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.7%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 5.7%
0.86 oz Cane Sugar0.86 oz Cane Sugar - (late boil kettle addition) 46 0 0.4%
13.05 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Leaf/Whole 7.8 Boil 60 min 24.64 50%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 20 min 9.47 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Pb2 peanut butter powder Other Boil 1 min.
2 oz Cocoa powder Other Boil 1 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.88 gal Infusion -- 155 °F 60 min
5.23 gal Fly Sparge -- 168 °F 30 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 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 5.1 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 8.1 32.4  
Volume increase from sugar/extract (late additions) 0 0  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.98 39.9
Equipment Profile Used: System Default
 
Notes

Cane sugar is to rep sugar content from pb2 and cocoa powder.
Sift powders when adding to boil.

Ended up losing 1 gallon (trub) to the kettle rather than trub in the fermenter . Mostly pb2 and trub. Total in ferementer was 5.25. May have to increase, dependent on what gets packaged. All other numbers were spot on.

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  • Last Updated: 2017-11-06 17:02 UTC