Reese's Peanut Porter Beer Recipe | All Grain American Porter | Brewer's Friend
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Reese's Peanut Porter

213 calories 22.7 g 12 oz
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 90 min
Batch Size: 5.6 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Dr. Beech
Rating:
4.00 (1 Review)

Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Wednesday May 29th 2019
1.064
1.017
6.1%
29.3
28.8
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb Golden Promise 37 3 56.1%
2 lb United Kingdom - Brown2 lb Brown 32 65 14%
1.50 lb Belgian - Biscuit1.5 lb Biscuit 35 23 10.5%
1.50 lb American - Pale 2-Row - Toasted1.5 lb Pale 2-Row - Toasted 33 30 10.5%
1 lb Candi Syrup - Belgian Candi Syrup - Dark (80L)1 lb Belgian Candi Syrup - Dark (80L) - (late boil kettle addition) 32 80 7%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate 34 425 1.8%
14.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Leaf/Whole 8.5 Boil 60 min 26.24 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 5 min 3.05 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.6 qt Mash-In@153F Infusion -- 168.6 °F 60 min
7.8 qt Mash-Out@170F Infusion -- 212 °F 10 min
11.9 qt Batch Sparge Infusion -- 170 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Peanut Flavoring Flavor Secondary 0 min.
 
Yeast
Omega Yeast Labs - British Ale II OYL-007
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium-High
Optimum Temp:
64 - 75 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 332 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
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

A tricky one... First of all, this is a malt-forward beer for sure. As such, it relies on a huge, complex malt bill riddled with adjuncts, and as such, the diastatic power is low. Mash this one for 90 minutes for sure, and be sure to perform the iodine test. Also, because it's so dark, be sure to check pH. Albany NY tap water is world renown for brewing, and has a pH of about 7.6, so I already lean alkaline. Your mileage may vary, and may require bicarbonate addition to hit the ideal target of 5.4 - 5.45 for the mash.

That said... the real magic is in the peanut flavoring. Given that I prefer to do things the hard way, and avoid extracts and shoddy products, we're going to go old school alchemist on this one. Boogie on down to Whole Foods, and scoop up 1 pound of dry roasted peanuts from their peanut butter area. DON'T grind them. Instead, bring them home, and beat the living shit out of them in your food processor. You want basically as close to dust or fine gravel as you can get. Snatch some Everclear from the liquor store, place the nut dust in a mason jar (large), and cover with the Everclear, leaving at least an inch, no more than two over the top of the nuts. This is your baby; be sure to rock the baby once a day for... FOUR WEEKS. Yes, this is a commitment. But it's so much better than extract that sat on a shelf, and PB2 powder. For the last week, store this beast in the freezer. Each day, scoop the fat and scum off the top as best you can. When 4 weeks is up, use a coarse sieve to strain off the grain alcohol from the nuts; discard the nuts. Then, use coffee filters several times, passing the grain alcohol through until clear. This... is your peanut bomb. You should have about a cup left; toss into the keg and enjoy.

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  • Public: Yup, Shared
  • Last Updated: 2019-05-29 17:49 UTC
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Brassaria Clandestina 06/01/2020 at 04:57am
4 of 5

What abot foam retention? Fine?


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