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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: <EMBED>
1.052
1.018
4.49%
23.75
35.43
n/a
 
Brew Log History

Target 64°F

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

Readings: {{ readings.length | number }}
 
Fermentables
Amount Fermentable PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 43.5%
2 lb United Kingdom - Crystal 70L2 lb Crystal 70L 34 70 17.4%
1 lb American - Munich - Light 10L1 lb Munich - Light 10L 33 10 8.7%
0.75 lb Belgian - Biscuit0.75 lb Biscuit 35 23 6.5%
1 lb American - Special Roast1 lb Special Roast 33 50 8.7%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate 34 425 6.5%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 8.7%
11.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1 oz Fuggles1 oz Fuggles HopsPellet4.5Boil60 min15.88
1 oz Fuggles1 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.
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View Count: 810
Brew Count: 0
Last Updated: 2016-05-30 20:33 UTC
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