Updated Damn Skippy!

[Wicked Wally's]

Had to reduce the amount of crystal and adjuncts due to the problems I encountered trying to get this recipe to its proper final gravity. I also reduced the temp from 154°F to 149°F, in the hopes that there would be more fermentable sugars and less tannins. Please check it out and let me know if you approve. Thanks.

 

[GFHomebrew]

Had to reduce the amount of crystal and adjuncts due to the problems I encountered trying to get this recipe to its proper final gravity. I also reduced the temp from 154°F to 149°F, in the hopes that there would be more fermentable sugars and less tannins. Please check it out and let me know if you approve. Thanks.

Wally I'm sure we would love to help but my imagination only goes so far without a recipe link man.

 

[The Brew Mentor]

Yea, definitely adjust the mash temperature!
Haha

 

[Wicked Wally's]

https://www.brewersfriend.com/homebrew/recipe/view/1282555/damn-skippy-chocolate-peanut-butter-stout

 

[Wicked Wally's]

Wally I'm sure we would love to help but my imagination only goes so far without a recipe link man.

Sorry. I posted the link. Thanks!

 

[The Brew Mentor]

https://www.brewersfriend.com/homebrew/recipe/view/1282555/damn-skippy-chocolate-peanut-butter-stout

That's quite a bit of aromatic malt. I might reduce it, but its your beer.
Whirlfloc and Irish Moss is repetitive, maybe one or the other.
All and all it looks good.
Good luck with it and let us know the results.
Cheers