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Peanut Butter Cup Brown Porter

Method: All Grain
Style: Brown Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 76% (brew house)
Source: John Luhmann
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Monday December 14th 2020

Brown Bag Porter

by FuzzeWUzze

OG: 1.061 FG: 1.015 ABV: 6.0% IBU: 25

Original Gravity:

1.060

Final Gravity:

1.013

ABV (standard):

6.2%

IBU (tinseth):

27.5

SRM (morey):

25.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9.50 lb	United Kingdom - Golden Promise9.5 lb Golden Promise	37	3	78.4%
1 lb	Crisp Malting - Brown Malt1 lb Brown Malt	32.7	65	8.2%
1 lb	American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L	34	40	8.2%
10 oz	Briess - Chocolate10 oz Chocolate	25	350	5.2%
12.12 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	BSG - Fuggle1.5 oz Fuggle Hops	Pellet	4.6	Boil	60 min	23.26	66.7%
0.75 oz	BSG - Fuggle0.75 oz Fuggle Hops	Pellet	4.6	Boil	10 min	4.22	33.3%
2.25 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.25 oz	BSG - Fuggle (Pellet)		27.48	100%
2.25 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal		Strike	162 °F	152 °F	60 min
2 gal	Raise basket, raise temp to 168 and vorlauf 2 gallons of wort	Vorlauf	168 °F	168 °F	10 min
3.75 gal	Lift basket and sparge	Sparge	168 °F	168 °F	20 min
Starting Mash Thickness: 1.3 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 tsp	Wyeast - Beer Nutrient	Other	Boil	15 min.
1 tsp	Irish Moss	Fining	Boil	15 min.
1 g	Gypsum	Water Agt	Mash	1 hr.
0.40 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.60 g	Epsom Salt	Water Agt	Mash	1 hr.
0.40 g	Baking Soda	Water Agt	Mash	1 hr.
2.30 g	Slaked Lime	Water Agt	Mash	1 hr.
0.90 g	Gypsum	Water Agt	Sparge	20 min.
0.40 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	20 min.
0.60 g	Epsom Salt	Water Agt	Sparge	20 min.
0.30 ml	Lactic acid	Water Agt	Sparge	20 min.
4 oz	Vodka Soaked Cocoa Nibs	Flavor	Secondary	7 days
4 oz	Brewers Best Peanut Butter Extract	Water Agt	Kegging	0 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 230 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

Reverse Osmosis

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Starter Size (2 L)
Gravity (1.036)
Growth Model and Aeration

DME Required: 6.8 oz, 191.7 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.29
Ending Cell Count: 323 billion cells
Resulting Pitch Rate: 1.23M cells / mL / °P
Starter meets desired pitching rate!

Last Updated and Sharing

249

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Brews

Public: Yup, Shared
Last Updated: 2022-01-12 14:55 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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