We’re Afraid of Change Peanut Butter Milk Stout - Beer Recipe - Brewer's Friend

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We’re Afraid of Change Peanut Butter Milk Stout

255 calories 29.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Craw/Daniel and Josh
Calories: 255 calories (Per 12oz)
Carbs: 29.8 g (Per 12oz)
Created: Saturday November 23rd 2019
1.076
1.024
6.8%
31.3
33.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 63.5%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 6.3%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.3%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 4.8%
0.75 lb American - Munich - Light 10L0.75 lb Munich - Light 10L 33 10 4.8%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 4.8%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Apollo0.3 oz Apollo Hops Pellet 20 Boil 60 min 23.77 23.1%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Whirlpool 10 min 7.49 76.9%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
2 g Yeast nutrient Other Boil 15 min.
10 tbsp PB2 Spice Secondary 7 days
7 g Gypsum Water Agt Sparge 1 hr.
10 g Table Salt Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 436 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
1.8 tsp gypsum to mash
1.6 tsp table salt to mash
for maltiness
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion 100 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.56 g | 34.3 qt) 9.59 38.4  
Mash volume with grains (equipment estimates 9.74 g | 39 qt) 10.77 43.1  
Grain absorption losses -1.84 -7.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.47 g | 25.9 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.96 g | 23.9 qt) 5 20  
Total: 9.59 38.4
Equipment Profile Used: System Default
 
Notes

Add lactose in sanitized water, add to secondary along with coffee, rack beer onto it and let sit for 7 days. Coffee mellows out with time 2 weeks to 2 months.

Edit: recent 2018 1st place, Spiced Beer category, BJCP event Memphis Extravaganza!

Proof: http://bluffcitybrewers.brewcomp.com/



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  • Public: Yup, Shared
  • Last Updated: 2019-11-23 21:13 UTC