Peanut Butter Porter Beer Recipe | BIAB Spice, Herb, or Vegetable Beer by ParanoidAndroid | Brewer's Friend

Peanut Butter Porter

185 calories 18.4 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday February 3rd 2017
1.056
1.013
5.6%
28.5
27.1
n/a
n/a
Want no ads? Go Premium and unlock all our brewing tools!
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.70 lb American - Pale 2-Row2.7 lb Pale 2-Row 37 1.8 37%
2.40 lb United Kingdom - Maris Otter Pale2.4 lb Maris Otter Pale 38 3.75 32.9%
0.60 lb United Kingdom - Brown0.6 lb Brown 32 65 8.2%
0.30 lb American - Chocolate0.3 lb Chocolate 29 350 4.1%
0.30 lb United Kingdom - Pale Chocolate0.3 lb Pale Chocolate 33 207 4.1%
0.30 lb American - Caramel / Crystal 60L0.3 lb Caramel / Crystal 60L 34 60 4.1%
0.70 lb Flaked Oats0.7 lb Flaked Oats 33 2.2 9.6%
7.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz fuggles0.3 oz fuggles Hops Pellet 4.9 First Wort 0 min 4.87 20%
0.60 oz fuggles0.6 oz fuggles Hops Pellet 4.9 Boil 60 min 16.08 40%
0.40 oz fuggles0.4 oz fuggles Hops Pellet 4.9 Boil 20 min 6.49 26.7%
0.20 oz fuggles0.2 oz fuggles Hops Pellet 4.9 Boil 5 min 1.07 13.3%
1.50 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal -- -- 152 °F 60 min
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

4.75 gal Distilled Water

PB2 Powder - 3.2 oz @ 10 min
PB & Co PB Powder - 3.2 oz @ 10 min

PB2 Powder - 1.2 oz @ 5 min
PB & Co PB Powder - 1.2 oz @ 5 min

PB2 Powder - 1.2 oz @ 0 min
PB & Co PB Powder - 1.4 oz @ 0 min

Maybe Some PB2 during fermentation. If so, then boil 6.5 oz and add.

Add minerals after initial boil

Gypsum = 1.0 grams
CaCl2 = 1.0 grams
Epsom Salt = 0.3 grams
Canning Salt = 0.5 grams
Acid = 0.50 mL

Est mash pH = 5.33 (5.38 with no acid)

Once boiled for 5, then chilled to strike temp

  • 1.62 g of SMB (Using 90 mg/liter @ 18 liters)
  • Wait 5 minutes for SMB to mop up O2

  • 0.70 grams Brewtan in 10 mL slurry
  • 0.83 grams Cinnamon Verum

    Boil

  • 0.85 grams Brewtan B in 10 mL slurry @ 16 Min
  • 1.625 grams Irish Moss in slurry @ 15 Min
  • 1.43 grams Wyeast Nutrient in slurry @ 10 Min

    Condition Malt with pinch of SMB in 1 oz water

    Post Mash Volume = 3.75 gal (no squeeze)
    Post Mash Gravity = 1.054
    Mash pH = 5.2

    Post Boil Gravity =
    Post Boil Volume = 3.5 gal

    into ferm vol = 2.75 gal
    Final Gravity = 1.060

    post chill volume = 3.4 gal
    NO SQUEEZE BIAB
    MILD BOIL (Shoot for 0.4 gallon boiloff)
Brewer's Friend Logo
Last Updated and Sharing
 
1,471
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-02-05 20:11 UTC
NEW Water Requirements:
Peanut Butter Porter
Equipment Profile Used

System Default

Close
Print
Water Requirements:
Peanut Butter Porter
Close
Print
Recipe Cost $ (USD)
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.
Gallons
Cost $ Cost %
Fermentables $
Steeping Grains
(Extract Only)		 $
Hops $
Yeast $
Other $
Cost Per Barrel $ 0.00
Cost Per Pint $ 0.00
Total Cost $ 0.00
Ok
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top
Want no ads? Go Premium and unlock all our brewing tools!
Copyright © 2007-2024 Brewer's Friend, Inc. - Send Feedback - Terms - RSS Feed - Do Not Sell or Share My Personal Information