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Chocolate Peanut Butter Porter

Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Crab Creek Brewing
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Monday October 19th 2020

Vanilla Java Porter

by Simondet1

OG: 1.071 FG: 1.017 ABV: 7.1% IBU: 26

Original Gravity:

1.059

Final Gravity:

1.014

ABV (standard):

5.9%

IBU (tinseth):

28.0

SRM (morey):

32.4

Mash pH

5.6

Cost $

n/a

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Fermentation History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.75 lb	US - Pale 2-Row9.75 lb Pale 2-Row	37	1.8	65.1%
3 lb	Munich Light3 lb Munich Light	37	6	20%
1.25 lb	Flaked Oats1.25 lb Flaked Oats	33	2.2	8.3%
6 oz	German - Carafa III6 oz Carafa III	32	535	2.5%
6 oz	American - Chocolate6 oz Chocolate	29	350	2.5%
3.80 oz	American - Black Malt3.8 oz Black Malt	28	500	1.6%
14.99 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Mount Hood1.5 oz Mount Hood Hops	Pellet	4.8	Boil	60 min	26.4	75%
0.50 oz	Crystal0.5 oz Crystal Hops	Pellet	4.3	Boil	5 min	1.57	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Mount Hood (Pellet)	26.4	75%
0.50 oz	Crystal (Pellet)	1.57	25%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
11 gal		Infusion	--	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	Campden Tablets	Water Agt	Mash	0 min.
2 tsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	0 min.
0.25 tsp	Ultraflo Max Enzymes	Other	Mash	0 min.
1 oz	Whirlfloc tablet	Fining	Boil	15 min.
1 ml	Dutch Chocolate - One on One	Flavor	Kegging	0 min.
2 ml	Peanut Butter - One on One	Flavor	Kegging	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 106 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 11.19 psi Temp: 40 °F CO₂ Level: 2.4 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

Notes

Splitting batch at kegging for flavoring, 2.6 gallons to be Chocolate Peanut Butter, 1.6 gallons vanilla and remainder plain.

First batch using brew enzymes.

Ferment 14 days at 68°

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-10-27 13:00 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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Chocolate Peanut Butter Porter

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