Chocolate Peanut Butter Stout - Beer Recipe - Brewer's Friend

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Chocolate Peanut Butter Stout

259 calories 33.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Water'n'Wine Truro
Calories: 259 calories (Per 330ml)
Carbs: 33.6 g (Per 330ml)
Created: Thursday December 10th 2020
1.082
1.031
6.7%
33.8
42.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 59.3%
0.50 kg American - Caramel / Crystal 60L0.5 kg Caramel / Crystal 60L 34 60 7.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.4%
0.50 kg American - Chocolate0.5 kg Chocolate 29 350 7.4%
0.25 kg American - Roasted Barley0.25 kg Roasted Barley 33 300 3.7%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) 41 1 14.8%
6.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
46 g East Kent Goldings46 g East Kent Goldings Hops Pellet 4.5 Boil 60 min 24.28 62.2%
28 g Fuggles28 g Fuggles Hops Pellet 2.9 Boil 60 min 9.52 37.8%
74 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
112 g Cocao Nibs Flavor Mash --
4 oz Peanut Butter Flavoring Other Bottling --
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 13.8 L) 16.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 25.1 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 19 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 19
Total: 34  
Equipment Profile Used: System Default
 
Notes

Add the Cocao Nibs at the very end of the boil as to kill any unwanted microorganism.

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  • Last Updated: 2020-12-16 19:08 UTC