Peanut Butter Porter Beer Recipe | BIAB Spice, Herb, or Vegetable Beer by ParanoidAndroid | Brewer's Friend
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Peanut Butter Porter

185 calories 18.4 g 12 oz
Beer Stats
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
1.056
1.013
5.6%
28.5
27.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
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)
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  • Public: Yup, Shared
  • Last Updated: 2017-02-05 20:11 UTC
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