PBJ Porter - Beer Recipe - Brewer's Friend

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PBJ Porter

204 calories 24.5 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: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://www.homebrewtalk.com/forum/threads/pbj-porter.342327/
Calories: 204 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Wednesday November 20th 2019
1.061
1.020
5.3%
35.8
22.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.66 lb American - Brewers Malt 2-Row11.66 lb American - Brewers Malt 2-Row 37 1.8 59.5%
1.20 lb American - Caramel / Crystal 60L1.2 lb Caramel / Crystal 60L 34 60 6.1%
9.60 oz American - Chocolate9.6 oz Chocolate 29 350 3.1%
2.40 oz American - Victory2.4 oz Victory 34 28 0.8%
6 lb Raspberry6 lb Raspberry - (late boil kettle addition) 3.15 0 30.6%
19.61 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Fuggles2.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 35.8 100%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 lb Raspberry Flavor Secondary 7 days
4.50 oz PB2 (Powdered Peanut Butter) Flavor Boil 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 255 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
2017 CWD Water (Essex Jct, VT, USA)
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
4.6 gal Infusion 165 °F 154 °F 60 min
Mash out Temperature -- 168 °F 10 min
4.3 gal Batch Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.35 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.35 qt/lb 4.59 18.4  
Mash volume with grains 5.68 22.7  
Grain absorption losses -1.7 -6.8  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 4.36 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.89 g | 27.6 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.7 2.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.95 35.8
Equipment Profile Used: System Default
 
Notes

Add 4.5oz of PB2 into boil kettle prior to first runnings and mix thoroughly with the wort. Sparge per recipe afterwards.

If doing BIAB, add PB2 after grains are pulled from kettle.

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  • Public: Yup, Shared
  • Last Updated: 2019-11-23 17:45 UTC