Putter Butter - Beer Recipe - Brewer's Friend

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Putter Butter

310 calories 41.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Matt Prangley
Calories: 310 calories (Per 12oz)
Carbs: 41.3 g (Per 12oz)
Created: Thursday January 11th 2018
1.091
1.036
7.2%
55.3
39.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 64.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 5.4%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 2.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.4%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5.4%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.4%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.7%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.4%
0.50 lb Chocolate Bar0.5 lb Chocolate Bar - (late boil kettle addition) 40 80 2.7%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 55.29 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 oz Irish Moss Fining Boil 15 min.
12 oz Peanut Butter (Powder) Flavor Primary 14 days
1 oz Gelatin Fining Other 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.1 gal Mash at 156°F Infusion -- 172 °F 60 min
1.9 gal Sparge #1 Sparge -- 168 °F 10 min
1.9 gal Sparge #2 Sparge -- 168 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 4.25 17  
Mash volume with grains 5.61 22.4  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 4.54 g | 18.2 qt) 4.63 18.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.42 g | 25.7 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.88 35.5
Equipment Profile Used: System Default
"Putter Butter" American Stout beer recipe by Matt Prangley. All Grain, ABV 7.23%, IBU 55.29, SRM 39.06, Fermentables: (Pale 2-Row, Roasted Barley, Caramel / Crystal 80L, Flaked Oats, Carapils (Dextrine Malt), Flaked Barley, Chocolate, Lactose (Milk Sugar), Chocolate Bar) Hops: (Warrior) Other: (Yeast Nutrient, Whirlfloc, Irish Moss, Peanut Butter (Powder), Gelatin)
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  • Last Updated: 2019-05-16 14:15 UTC