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Rhys's Peanut Butter Stout

201 calories
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Seaview Brewery
Rating:
51

Calories: 201 calories (Per 12oz)
Share: <EMBED>
1.060
1.022
5.01%
29.3
34.2
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb United Kingdom - Golden Promise9 lb Golden Promise 37 3 68.2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 7.6%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 7.6%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 7.6%
0.8 lb United Kingdom - Dark Crystal 80L0.8 lb Dark Crystal 80L 33 80 6.1%
0.4 lb American - Midnight Wheat Malt0.4 lb Midnight Wheat Malt 33 550 3%
13.2 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1.3 oz Fuggles1.3 oz Fuggles Hops Pellet 4.5 Boil 60 min 20.73
0.7 oz Fuggles0.7 oz Fuggles Hops Pellet 4.5 Boil 30 min 8.58
 
Mash Guidelines
Amount Description Type Temp Time
17 qtInfusion156 °F60 min
17 qtSparge170 °F15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 each Whirfloc Tablet Fining Boil 15 min.
1 each Yeast Nutrient Other Boil 10 min.
4 oz Cacao Nibs Flavor Secondary --
26 oz PB2 Powder Flavor Secondary --
2 each Vanilla Bean Flavor Secondary --
2 oz Cocoa Powder Flavor Secondary --
 
Yeast
Amount:
1
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 307 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes
Used 1 package (11.5 grams) of Safale s-04 - Fermentis -English Ale yeast.

The flavoring additions are all added to the secondary. Below are my methods for adding these additions:

Reserve three pints or so of the wort as you rack to the secondary.

After racking, make a slurry using the cocoa powder and one pint reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Add the cocoa/wort slurry to the secondary that day stirring gently to mix but not aerate/oxidize the wort.

After adding cocoa slurry, make a second, separate slurry using the PB2 (peanut butter powder) and two pints of reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Next mix 8 oz of vodka or other neutral spirit and put into a sanitized container and store until ready to add to secondary (about two weeks after racking to secondary).

After about a week in the secondary add the cacao nibs (soaked in vodka at least 24 hours before).

After six weeks in the secondary add two split vanilla beans (soaked in vodka at least 24 hours before) and let sit for another two weeks before packaging.

So to sum up: add the cocoa slurry the day of racking to the secondary; add the cacao nibs 1 week later; add the PB2 slurry a week later; add the vanilla beans one month later. Let sit for additional two weeks and package (so two months after racking to secondary). Let beer condition for another two months. It will take time fort he flavors to come together/mellow out, which is why it's best to let this one sit for awhile.
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View Count: 1792
Brew Count: 0
Last Updated: 2016-10-06 13:14 UTC
Other Brewers Who Brewed This Recipe:
MiggySmalls
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Seaview Brewery 10/06/2016 at 01:14pm
5 of 5

This came out great! No issues with head retention so the PB2 powder does the trick. A small touch of roasted barley (maybe 0.25 lbs) might be good to add next time. Aroma and taste PB upfront, chocolate in the background. Not really tasting the vanilla, so maybe more beans next time. Great nuttiness which I suspect the GNO contributed towards.


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