Peanut butter porter - Beer Recipe - Brewer's Friend

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Peanut butter porter

226 calories 28.5 g 12 oz
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Beer Stats
Method: All Grain
Style: English Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
4.00 (1 Review)

Calories: 226 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Friday April 7th 2017
1.067
1.024
5.7%
22.7
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 63.6%
2 lb German - Munich Light2 lb Munich Light 37 6 14.1%
1 lb American - Chocolate1 lb Chocolate 29 350 7.1%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 5.3%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 3.5%
0.40 lb American - Roasted Barley0.4 lb Roasted Barley 33 300 2.8%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 3.5%
14.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 22.71 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
6.50 oz PB2 Flavor Boil 10 min.
6.50 oz PB2 chocolate Flavor Boil 10 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
3 g CaCl
3 g gypsum
1 g NaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 158 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.12 20.5  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.71 -6.8  
Remaining sparge water volume (equipment estimates 3.84 g | 15.3 qt) 3.3 13.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.42 33.7
Equipment Profile Used: System Default
"Peanut butter porter" English Porter beer recipe by devanjwanek. All Grain, ABV 5.68%, IBU 22.71, SRM 35.03, Fermentables: (Maris Otter Pale, Munich Light, Chocolate, Flaked Oats, Caramel / Crystal 60L, Roasted Barley, Lactose (Milk Sugar)) Hops: (Cascade) Other: (irish moss, PB2, PB2 chocolate)
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  • Public: Yup, Shared
  • Last Updated: 2018-08-19 13:10 UTC