Peanut Butter Porter - Beer Recipe - Brewer's Friend

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Peanut Butter Porter

243 calories 30.8 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brewer's Friend
Calories: 243 calories (Per 12oz)
Carbs: 30.8 g (Per 12oz)
Created: Monday September 16th 2019
1.072
1.026
6.1%
21.9
35.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 63.6%
2 lb German - Munich Light2 lb Munich Light 37 6 14.1%
1 lb American - Chocolate1 lb Chocolate 29 350 7.1%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 5.3%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.5%
0.40 lb American - Roasted Barley0.4 lb Roasted Barley 33 300 2.8%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.5%
14.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 21.94 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 5 min.
6.50 oz PB2 Flavor Boil 10 min.
6.50 oz PB2 chocolate Flavor Boil 10 min.
0.50 tsp Yeast nutrient Fining Boil 10 min.
4.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.80 g Gypsum Water Agt Mash 1 hr.
4.40 g Baking Soda Water Agt Mash 1 hr.
10 g Chalk Water Agt Mash 1 hr.
0.80 g Epsom Salt Water Agt Mash 1 hr.
0.50 g Magnesium Chloride Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.04 psi       Temp: 38 °F       CO2 Level: 2.1 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
8 gal Infusion -- 158 °F 60 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 5.12 20.5  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.71 -6.8  
Remaining sparge water volume (equipment estimates 3.84 g | 15.3 qt) 3.34 13.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.46 33.8
Equipment Profile Used: System Default
"Peanut Butter Porter" English Porter beer recipe by Brewer's Friend. All Grain, ABV 6.09%, IBU 21.94, SRM 35.03, Fermentables: (Maris Otter Pale, Munich Light, Chocolate, Flaked Oats, Caramel / Crystal 60L, Roasted Barley, Lactose (Milk Sugar)) Hops: (Cascade) Other: (Whirlfloc, PB2, PB2 chocolate, Yeast nutrient, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Chalk, Epsom Salt, Magnesium Chloride, Lactic acid)
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  • Last Updated: 2020-05-07 14:47 UTC