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Mike's Peanut Butter Stout

332 calories 35.5 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 61.5% (brew house)
Calories: 332 calories (Per 12oz)
Carbs: 35.5 g (Per 12oz)
Created: Thursday April 9th 2020
1.099
1.027
9.5%
27.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb United Kingdom - Maris Otter Pale18 lb Maris Otter Pale 38 3.75 73.7%
2.50 lb American - Chocolate2.5 lb Chocolate 29 350 10.2%
13 oz American - Roasted Barley13 oz Roasted Barley 33 300 3.3%
13 oz United Kingdom - Extra Dark Crystal 120L13 oz Extra Dark Crystal 120L 33 120 3.3%
13 oz American - Carapils (Dextrine Malt)13 oz Carapils (Dextrine Malt) 33 1.8 3.3%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 6.1%
24.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil at 200 °F 60 min 19.68 40%
0.50 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil at 200 °F 60 min 5.05 20%
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil at 200 °F 15 min 3.01 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Mash 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 368 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
100% RO Water - See Attached
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.26 gal (49.04 qt). Suggest reducing initial strike volume to 10.05 gal (40.18 qt) and adding 0.26 gal (1.04 qt) sparge/top-off. 10.3 41.2  
Strike water volume (equipment estimates 10.4 g | 41.6 qt) 10.3 41.2  
Mash volume with grains (equipment estimates 12.35 g | 49.4 qt) 12.26 49  
Grain absorption losses -3.05 -12.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.3 41.2
Equipment Profile Used: System Default
 
Notes

Mash @ 151 for 60 minutes

Squeezed bag Really Good

Boil for 60 minutes following the hop additions

Ferment @ 68 degrees for 10-14 days, with slow ramp up at end to 70 degrees.

Rack beer onto 16oz of PB2 Peanut Butter Powder & Cacao Tincture (See Below)

After 14 days in secondary sample beer and add Lorann Oils Peanut Butter Flavor as needed to taste. Scale up to batch size after sampling.

Bottle and Keg Beer As Needed

Carbonate Bottles Ranging From 2.3 to 2.6 Volumes

CACAO TINCTURE
Combine 4oz of Cacao and one vanilla bean into jar with vodka, and let sit for 5-7 days before adding to secondary.

NOTES:
Needed 1/2 gallon more water than what the BIAB calculator stated.
Run next BIAB at 61% efficiency for big beer, and for a smaller beer run it at 63%.



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  • Last Updated: 2021-05-25 20:07 UTC