4Gs Peanut Butter Milk Stout - Beer Recipe - Brewer's Friend

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4Gs Peanut Butter Milk Stout

181 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5.2 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 181 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Thursday January 5th 2017
1.054
1.018
4.8%
40.4
40.1
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 lb American - Pale 2-Row5.25 lb Pale 2-Row 37 1.8 68.3%
0.44 lb German - Chocolate Wheat0.44 lb Chocolate Wheat 31 413 5.7%
0.61 lb Flaked Oats0.61 lb Flaked Oats 33 2.2 7.9%
0.61 lb Lactose (Milk Sugar)0.61 lb Lactose (Milk Sugar) 41 1 7.9%
0.26 lb German - Carafa III0.26 lb Carafa III 32 535 3.4%
0.26 lb Finland - Crystal Malt 1500.26 lb Crystal Malt 150 35 57 3.4%
0.26 lb American - Roasted Barley0.26 lb Roasted Barley 33 300 3.4%
7.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.44 oz Magnum0.44 oz Magnum Hops Pellet 15 Boil 60 min 40.44 100%
0.44 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.88 each Whirfloc Fining Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Oxford Michigan USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
25 6 13 32 39 387
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
2.6 gal Batch Sparge -- 170 °F 20 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 3.54 14.2  
Mash volume with grains 4.11 16.4  
Grain absorption losses -0.89 -3.5  
Remaining sparge water volume (equipment estimates 2.56 g | 10.3 qt) 2.75 11  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 5.02 g | 20.1 qt) 5.2 20.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 3.5 g | 14 qt) 4.5 18  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 4.5 g | 18 qt) 3.5 14  
Total: 6.29 25.1
Equipment Profile Used: System Default
 
Notes

Added 2.5 oz peanut butter extract to secondary before kegging.

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  • Last Updated: 2019-12-10 22:02 UTC