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

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Chocolate Peanut Butter Porter

219 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tad Ashlock
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Monday September 3rd 2018
1.066
1.016
6.9%
40.1
34.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 78.6%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 3.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 7.1%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 8.4 Boil 60 min 29.53 50%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 8.4 Boil 20 min 8.94 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.6 Boil 5 min 1.61 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Nature's Flavors Organic Peanut Flavor Extract Flavor Kegging 0 min.
 
Yeast
Wyeast - British Ale 1098
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 420 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonation       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal saccharification rest Temperature -- 150 °F 60 min
3.5 gal batch sparge Sparge -- 170 °F 15 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 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.83 g | 15.3 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
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: 9.5 38
Equipment Profile Used: System Default
 
Notes

Keep the dark specialty grains separate and sprinkle them on the mash 10 minutes before the end of the mash. (This minimizes tannin extraction.)

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  • Public: Yup, Shared
  • Last Updated: 2018-09-03 09:51 UTC