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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)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt Miller
Calories: 175 calories (Per 12oz)
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 Hops Pellet 4.5 Boil 60 min 15.88
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 7.88
 
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 oz Peanut Butter Powder Flavor Boil 10 min.
2 each Vanilla Bean, scraped Flavor Secondary 10 days
4 oz Vodka Other Other 10 days
8 oz Lactose Other Boil 10 min.
13 oz Peanut Butter Powder Flavor Secondary 10 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: 1027
Brew Count: 0
Last Updated: 2016-05-30 20:33 UTC
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