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Peanut Butter Porter

Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Friday February 3rd 2017

Original Gravity:

1.056

Final Gravity:

1.013

ABV (standard):

5.6%

IBU (tinseth):

28.5

SRM (morey):

27.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.70 lb	American - Pale 2-Row2.7 lb Pale 2-Row	37	1.8	37%
2.40 lb	United Kingdom - Maris Otter Pale2.4 lb Maris Otter Pale	38	3.75	32.9%
0.60 lb	United Kingdom - Brown0.6 lb Brown	32	65	8.2%
0.30 lb	American - Chocolate0.3 lb Chocolate	29	350	4.1%
0.30 lb	United Kingdom - Pale Chocolate0.3 lb Pale Chocolate	33	207	4.1%
0.30 lb	American - Caramel / Crystal 60L0.3 lb Caramel / Crystal 60L	34	60	4.1%
0.70 lb	Flaked Oats0.7 lb Flaked Oats	33	2.2	9.6%
7.30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.30 oz	fuggles0.3 oz fuggles Hops	Pellet	4.9	First Wort	0 min	4.87	20%
0.60 oz	fuggles0.6 oz fuggles Hops	Pellet	4.9	Boil	60 min	16.08	40%
0.40 oz	fuggles0.4 oz fuggles Hops	Pellet	4.9	Boil	20 min	6.49	26.7%
0.20 oz	fuggles0.2 oz fuggles Hops	Pellet	4.9	Boil	5 min	1.07	13.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	fuggles (Pellet)		28.51	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.75 gal		--	--	152 °F	60 min

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 137 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

4.75 gal Distilled Water

PB2 Powder - 3.2 oz @ 10 min
PB & Co PB Powder - 3.2 oz @ 10 min

PB2 Powder - 1.2 oz @ 5 min
PB & Co PB Powder - 1.2 oz @ 5 min

PB2 Powder - 1.2 oz @ 0 min
PB & Co PB Powder - 1.4 oz @ 0 min

Maybe Some PB2 during fermentation. If so, then boil 6.5 oz and add.

Add minerals after initial boil

Gypsum = 1.0 grams
CaCl2 = 1.0 grams
Epsom Salt = 0.3 grams
Canning Salt = 0.5 grams
Acid = 0.50 mL

Est mash pH = 5.33 (5.38 with no acid)

Once boiled for 5, then chilled to strike temp

1.62 g of SMB (Using 90 mg/liter @ 18 liters)
Wait 5 minutes for SMB to mop up O2
0.70 grams Brewtan in 10 mL slurry
0.83 grams Cinnamon Verum

Boil
0.85 grams Brewtan B in 10 mL slurry @ 16 Min
1.625 grams Irish Moss in slurry @ 15 Min
1.43 grams Wyeast Nutrient in slurry @ 10 Min

Condition Malt with pinch of SMB in 1 oz water

Post Mash Volume = 3.75 gal (no squeeze)
Post Mash Gravity = 1.054
Mash pH = 5.2

Post Boil Gravity =
Post Boil Volume = 3.5 gal

into ferm vol = 2.75 gal
Final Gravity = 1.060

post chill volume = 3.4 gal
NO SQUEEZE BIAB
MILD BOIL (Shoot for 0.4 gallon boiloff)

Last Updated and Sharing

1,320

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Brews

Public: Yup, Shared
Last Updated: 2017-02-05 20:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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