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Creamy PB & Banana Stout

Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pohlman & Brady
Calories: 365 calories (Per 12oz)
Carbs: 41.5 g (Per 12oz)

Created: Monday November 2nd 2020

Original Gravity:

1.108

Final Gravity:

1.033

ABV (standard):

9.8%

IBU (tinseth):

68.2

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Maris Otter Pale8 lb Maris Otter Pale	38	3.75	36.4%
5 lb	Dry Malt Extract - Light5 lb Dry Malt Extract - Light - (late boil kettle addition)	42	4	22.7%
4 lb	Flaked Oats4 lb Flaked Oats	33	2.2	18.2%
2 lb	German - Carafa II2 lb Carafa II	32	425	9.1%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	4.5%
0.50 lb	American - Chocolate0.5 lb Chocolate	29	350	2.3%
8 oz	Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition)	41	1	2.3%
8 oz	Maltodextrin8 oz Maltodextrin - (late boil kettle addition)	39	0	2.3%
0.50 lb	American - Roasted Barley0.5 lb Roasted Barley	33	300	2.3%
22 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Jarrylo1.25 oz Jarrylo Hops	Pellet	16.3	Boil at 212 °F	60 min	60.87	62.5%
0.75 oz	Jarrylo0.75 oz Jarrylo Hops	Pellet	16.3	Boil	5 min	7.28	37.5%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Jarrylo (Pellet)		68.15	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.65 gal		Infusion	--	167 °F	60 min
Starting Mash Thickness: 1.35 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 each	Trader Joes Dried Bananas		Flavor	Kegging	14 days
3 each	Crazy Richards PB Powder, 6 oz		Water Agt	Whirlpool	0 min.

Yeast

White Labs - Hefeweizen Ale Yeast WLP300

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	68 - 72 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 203 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.75 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Used dried malt extract due to batch size limitations with system. Use malt base malt if possible.

Drew about a gallon of boiling wort into a stainless mixing bowl. Mixed PB powder into the hot wort with cake mixer the. Added the mixture back into the kettle during whirlpool.

Underpitched yeast and fermented at 72F.

Did not add freeze dried bananas. May try on the next batch.

Recipe Photos

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Brews

Public: Yup, Shared
Last Updated: 2020-11-24 01:50 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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