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Peanut Butter Chocolate Stout

Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.39 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)

Created: Thursday January 16th 2025

Original Gravity:

1.060

Final Gravity:

1.021

ABV (standard):

5.1%

IBU (tinseth):

21.7

SRM (morey):

39.5

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Crisp Malting - Finest Maris Otter8 lb Finest Maris Otter	36.8	2.4	62.7%
0.50 lb	Bairds - Roasted Barley0.5 lb Roasted Barley	33	600	3.9%
0.75 lb	Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	5.9%
0.75 lb	Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L	34	60	5.9%
0.75 lb	Munich Malt0.75 lb Munich Malt	36.8	7.87	5.9%
0.50 lb	Briess - Organic Chocolate Malt0.5 lb Organic Chocolate Malt	33.6	350	3.9%
0.50 lb	Flaked Barley0.5 lb Flaked Barley	32	2.2	3.9%
0.50 lb	Flaked Oats0.5 lb Flaked Oats	33	2.2	3.9%
0.50 lb	United Kingdom - Pale Chocolate0.5 lb Pale Chocolate	33	207	3.9%
12.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.30 oz	Magnum0.3 oz Magnum Hops	Pellet	15	Boil	60 min	15.48	23.1%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	10 min	6.24	76.9%
1.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.30 oz	Magnum (Pellet)	15.48	23.1%
1 oz	East Kent Goldings (Pellet)	6.24	76.9%
1.30 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.57 gal		Infusion	--	154 °F	--

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.
2 g	Slaked Lime	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - A10 Darkness

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Basing this one off of this reddit thread:

https://www.reddit.com/r/Homebrewing/comments/5r3rnf/so_this_happened_yesterday_best_of_show_out_of_85/

Toned down both the lactose and roasted barley a little since my last milk stout was both roastier and chewier than I like. Bumped up the Maris Otter a bit to improve diastatic power. No fermentation temp was given so just going with standard 68. No mash temp was given so I'm going to guess 154 to get a slightly less fermentable wort. Water chemistry also not given so going with a balanced profile for the first time.

Intention is to split 5gal into two kegs -- one will be just the milk stout. The other keg will have peanut butter extract and a tincture made from toasted cacao nibs added. Still working out the exact numbers on those additions and will update this when I have them.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-01-16 17:24 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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