Fluffernutter Sammie Stout

175 calories
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt Miller
Share: Share recipe to twitter Share recipe to Facebook Share recipe to google plus Share recipe to Pinterest <EMBED>
1.052
1.018
4.49%
23.75
35.43
n/a
Fermentables
Amount Fermentable PPG °L Bill %
5 lbUnited Kingdom - Maris Otter Pale5 lb Maris Otter Pale383.7543.5%
2 lbUnited Kingdom - Crystal 70L2 lb Crystal 70L347017.4%
1 lbAmerican - Munich - Light 10L1 lb Munich - Light 10L33108.7%
0.75 lbBelgian - Biscuit0.75 lb Biscuit35236.5%
1 lbAmerican - Special Roast1 lb Special Roast33508.7%
0.75 lbUnited Kingdom - Chocolate0.75 lb Chocolate344256.5%
1 lbRolled Oats1 lb Rolled Oats332.28.7%
11.5 lb Total      
Hops
Amount Variety Type AA Use Time IBU
1 ozFuggles1 oz Fuggles HopsPellet4.5Boil60 min15.88
1 ozFuggles1 oz Fuggles HopsPellet4.5Boil15 min7.88
Mash Guidelines
Amount Description Type Temp Time
6 galInfusion157 F60 min
2 galmodified BIAB spargeSparge170 F--
Other Ingredients
Amount Name Type Use Time
6.5 ozPeanut Butter Powder6.5 oz Peanut Butter PowderFlavorBoil10 min.
2 eachVanilla Bean, scraped2 each Vanilla Bean, scrapedFlavorSecondary10 days
4 ozVodka4 oz VodkaOtherOther10 days
8 ozLactose8 oz LactoseOtherBoil10 min.
13 ozPeanut Butter Powder13 oz Peanut Butter PowderFlavorSecondary10 days
Yeast
Amount:
1
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P)
94 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: table sugar       Amount: 2 oz       CO2 Level: 1.6 Volumes
Target Water Profile: Cary Town Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 2 32 21 38 50
Mash Chemistry and Brewing Water Calculator
Notes
Not yet brewed/tested.

Actual amount of priming sugar to be determined by volume and temperature. Peanut Butter Powder goes in last 10 minutes of boil and Vanilla Bean goes for about 10 days in secondary (or until fermentation is complete). Vodka is to soak/sanitize vanilla bean in freezer while beer is in primary fermentation.

5/14/16 First Brew Ingredients:
Chocolate Malt was 500, not 425. Caramel/Crystal was is Bairds 60-80L. Munich was American 6L. Minor adjustments at Homebrew supply.

Adding 3 more 6.5oz bags of the peanut butter powder either mixed with vodka or boiled with water...haven't decided yet. But definitely needs more peanut flavor.
This recipe is shared.
Recipe QR Code
View Count: 663
Brew Count: 0
Last Updated: 2016-05-30 20:33 UTC
Discussion about this recipe:
You must be logged in to add comments.
If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/
Brewer's Friend's twitter Brewer's Friend's facebook page Brewer's Friend's google plus