Peanut Butter Stout - Beer Recipe - Brewer's Friend

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Peanut Butter Stout

351 calories 30.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 33 gallons (fermentor volume)
Pre Boil Size: 35 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Efficiency: 54% (brew house)
Source: S. Malloy
Calories: 351 calories (Per 12oz)
Carbs: 30.4 g (Per 12oz)
Created: Tuesday July 17th 2018
1.106
1.019
11.4%
38.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
66.02 lb American - Pale 2-Row66.02 lb Pale 2-Row 37 1.8 38.9%
62.22 lb United Kingdom - Maris Otter Pale62.22 lb Maris Otter Pale 38 3.75 36.7%
15.56 lb Flaked Oats15.56 lb Flaked Oats 33 2.2 9.2%
6 lb American - Chocolate6 lb Chocolate 29 350 3.5%
4.50 lb American - Roasted Barley4.5 lb Roasted Barley 33 300 2.7%
3.30 lb United Kingdom - Black Patent3.3 lb Black Patent 27 525 1.9%
3 lb American - Caramel / Crystal 120L3 lb Caramel / Crystal 120L 33 120 1.8%
3 lb United Kingdom - Coffee Malt3 lb Coffee Malt 36 150 1.8%
6 lb Corn Sugar - Dextrose6 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 3.5%
169.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Nugget6 oz Nugget Hops Pellet 14 Boil 60 min 33.28 50%
3 oz Mount Hood3 oz Mount Hood Hops Pellet 4.8 Boil 30 min 4.38 25%
3 oz Mount Hood3 oz Mount Hood Hops Pellet 4.8 Boil 2 min 0.48 25%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 oz Dark Bittersweet Baker's Chocolate (60% Cacao) Flavor Boil 15 min.
9 oz Unsweetened Ghana Chocolate Baking Nibs Flavor Boil 15 min.
4.50 lb Lactose Flavor Boil 15 min.
9 oz Cold Pressed Kona Coffee (Whirlpool 170) Flavor Other 0 min.
78 oz PB2 (boiled and chilled) Flavor Primary 0 min.
6 lb Dextrose from Grain Bill (boiled and chilled) Other Primary 0 min.
42 oz PB2 (boiled and chilled) Flavor Secondary 0 min.
18 each Tahitian Vanilla Beans Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
4 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 3132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
3 tbsp baking soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
53 gal strike water around 168 -- -- 154 °F 60 min
strike water around 190 Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 34.95 gal (139.8 qt). Suggest reducing initial water volume to 11.56 gal (46.23 qt) and adding 22.95 gal (91.8 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 64.21 gal (256.85 qt) 51.13 204.5  
Strike water volume at mash thickness of 1.25 qt/lb 51.13 204.5  
Mash volume with grains 64.21 256.9  
Grain absorption losses -20.45 -81.8  
Remaining sparge water volume (equipment estimates 4.08 g | 16.3 qt) 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 34.51 g | 138 qt) 35 140  
Volume increase from sugar/extract (late additions) 0.44 1.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.45 -1.8  
Post boil Volume 33 132  
Going into fermentor 33 132  
Total: 55.7 222.8
Equipment Profile Used: System Default
"Peanut Butter Stout" Oatmeal Stout beer recipe by S. Malloy. All Grain, ABV 11.38%, IBU 38.14, SRM 50, Fermentables: (Pale 2-Row, Maris Otter Pale, Flaked Oats, Chocolate, Roasted Barley, Black Patent, Caramel / Crystal 120L, Coffee Malt, Corn Sugar - Dextrose) Hops: (Nugget, Mount Hood) Other: (Dark Bittersweet Baker's Chocolate (60% Cacao), Unsweetened Ghana Chocolate Baking Nibs, Lactose, Cold Pressed Kona Coffee (Whirlpool 170), PB2 (boiled and chilled), Dextrose from Grain Bill (boiled and chilled), Tahitian Vanilla Beans)
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  • Last Updated: 2018-07-20 15:34 UTC