Chocolate Peanut Butter Oatmeal Stout Beer Recipe | All Grain Oatmeal Stout by jeremydgreat | Brewer's Friend
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Chocolate Peanut Butter Oatmeal Stout

230 calories 25.7 g 12 oz
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 230 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Saturday February 22nd 2014
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 55.9%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 18.6%
1 lb American - Victory1 lb Victory 34 28 6.2%
0.60 lb American - Chocolate0.6 lb Chocolate 29 350 3.7%
0.60 lb United Kingdom - Chocolate0.6 lb Chocolate 34 425 3.7%
0.40 lb American - Roasted Barley0.4 lb Roasted Barley 33 300 2.5%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.2%
16.10 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 16.7 Boil 60 min 28.69 100%
0.50 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
6.50 oz PB2 Peanut Butter Powder Flavor Secondary --
6.50 oz PB2 Peanut Butter Powder Flavor Secondary --
6.50 oz PB2 Peanut Butter Powder Flavor Secondary --
6.50 oz PB2 Peanut Butter Powder Flavor Secondary --
6 oz Cocoa Nibs Flavor Secondary --
White Labs - British Ale Yeast WLP005
1 Each
Attenuation (avg):
Optimum Temp:
65 - 70 °F
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
  • Going for a smooth, malt-forward, super dark, very chocolatey Peanut butter stout. Using the 2-chocolate approach used in Black Butte. First time using MOtter. Supposed to be more malt-forward. Lots of oats for head ret and velvet'y'ness. Victory for pie crust aroma.
  • Might need adjusting: Roasted Barley might need to come up from .4lb. Or maybe even sub it for Carafa2 or Carafa3 which is a very dark chocolate grain but less bitter than RB. If it's not sweet enough, maybe add more C80 or even lactose. Lactose might be better because it lacks the raisen'y of C80.
  • Aim for 30 ibu's. Use whatever, just make sure they're neutral.
  • Peanut Butter: People said 2 jars of PB2 in secondary wasn't enough. I'll go with all 4. In 32oz jar, add 1 jar of PB3 and 6oz nibs. Cover in vodka and let sit for a week or so. Boil other 3 jars of PB2 in a little water first (someone said they had an infection) and add it all to secondary. Also ordered some actual reeses cups in case that doesn't do it. If it still sucks, I ordered PB flavoring (which would suck.)
  • Someone said using a belgian ale yeast next time for some banana esters. Sounds fun but also a little busy.
  • OG: 1.074 (Refracto). So I was a little high for some reason.
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2014-03-06 06:17 UTC
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jimbog 11/03/2015 at 01:25pm
How did this come out? Was there enough PB and chocolate flavor?

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