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

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Chocolate Peanut Butter Porter

193 calories 21 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Bob Gillis
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Sunday November 12th 2017
1.058
1.016
5.5%
48.1
41.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 70.4%
1 lb German - Pale Wheat1 lb Pale Wheat 39 1.5 7.4%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 7.4%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.7%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 3.7%
1 lb German - Carapils1 lb Carapils 35 1.3 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 42.46 50%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.05 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.63 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz PB2 Flavor Boil 10 min.
2 oz Silver Cloud Estates Peanut Butter Cup extract Flavor Bottling --
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 9.44 37.8  
Mash volume with grains 10.52 42.1  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.93 g | 23.7 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Notes from Bob:

1.065 O.G.
5 Gallon batch.
9.5 lbs. English Maris Otter
1 lb. Pale Wheat
1 lb. English Chocolate Malt
0.5 lb. English Black Malt
0.5 lb. English Dark Crystal
1.0 lb. Briess Carapils, a little heavy but needed for some head retention and mouthfeel.
Also consider the lactose sugar you mentioned. The PB kills all the foam because of the peanut oil.
1 oz. Chinook (60 min)

  • 0.5 oz. US Goldings (15 min)
  • 0.5 oz. US Goldings (5 min)
    Wyeast 1728 Scottish Ale, do a starter for sure, this is not a strong yeast.
    Sacch’ Rest: 152° F for 60 minutes
    Mashout: 170° F
    Primary 1-2 weeks
    Add 32 oz PB2 Powder to secondary after 1 week stir while adding C02 to head space. This often finishes at 1.018 for me.
    Before bottling or kegging add 2 oz Silver Cloud Estates Peanut Butter Cup extract. You need to find an online retailer selling this. I got three 2oz bottles from a spice shop in Michigan for the Jamboree but I have used them all. I got the PB2 from WalMart online.
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  • Last Updated: 2018-10-10 01:14 UTC