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Goober Pea Stout

228 calories 30 carbs
Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 23.4 °P (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Paul Aucunas
No Chill: 52 minute extended hop boil time
Calories: 228 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created Sunday April 13th 2014
16.5 °P
6.4 °P
5.91%
51.48
40
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb Dry Malt Extract - Dark6 lb Dry Malt Extract - Dark 44 30 61.1%
1 oz Molasses1 oz Molasses - (late addition) 36 80 0.6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late addition) 41 1 10.2%
7.06 lb Total      
Steeping Grains
Amount Fermentable PPG °L Bill %
0.25 lb Flaked Barley0.25 lb Flaked Barley 32 2.2 2.5%
0.5 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 5.1%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 7.6%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 2.5%
0.75 lb American - Roasted Barley0.75 lb Roasted Barley 33 300 7.6%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2.5%
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 70 min 18.96 50%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Aroma 10 min 19.08 50%
 
Other Ingredients
Amount Name Type Use Time
2 tbsp Irish Moss Fining Boil 20 min.
6.5 oz PB2 Flavor Boil 10 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: priming sugar       Amount: 3/4 cup      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Notes

place all steeping grains in one grain bag, add to 3 gal. water, steep until temp of 190 degrees.remove grain bag. bring to boil.
add DME
add challenger hops
add Lactose at 50 min mark
add Kent Goldings hops at 50 min mark
add Irish Moss at 50 min mark
add molasses at 60 min mark
add PB2 at 60 min mark
one week in primary fermenter
one week in secondary fermenter

age in bottles for minimum of 4 weeks, the longer the better

pours thick, big head retention, rich chocolaty black color, slight peanut butter aroma, rich roasted malt flavor, slightly bitter sweet

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-11-13 18:13 UTC
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