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Peanut Butter Chocolate Oatmeal Stout

195 calories 19.6 g 12 oz
Beer Stats
Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Robert Scogins/ NB kit tweaked to my taste
3.00 (1 Review)

Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created Tuesday August 28th 2018
Amount Fermentable Cost PPG °L Bill %
3.15 lb Liquid Malt Extract - Dark3.15 lb Liquid Malt Extract - Dark 35 30 32.6%
2.50 lb United Kingdom - Maris Otter Pale2.5 lb Maris Otter Pale 38 3.75 25.9%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 15.5%
0.50 lb Molasses0.5 lb Molasses 36 80 5.2%
1 lb Dry Malt Extract - Dark1 lb Dry Malt Extract - Dark 44 30 10.4%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 5.2%
0.50 lb United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L 33 80 5.2%
9.65 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10.4 Boil 60 min 31.95 100%
1 oz / 0.00
Fermentis - Safale - English Ale Yeast S-04
1 Each
Attenuation (avg):
Optimum Temp:
54 - 77 °F
Fermentation Temp:
66 °F
Pitch Rate:
0.00 Yeast Pitch Rate and Starter Calculator
Method: table sugar       Amount: 3.8 oz       CO2 Level: 2.3 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
OG 1.057  FG 1.013<br />

5.95% ABV

Recipe Picture
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-09-23 20:00 UTC
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Brewer profile picture
Montana Bob 08/28/2018 at 08:20pm
This was originally intended to be a Peanut Butter Chocolate Oatmeal Stout. I used 13.5 oz of PB2 Cocoa Peanut Butter powder at a late addition during cooldown. After primary ferment, racked to secondary and noticed I had only 4.25 gallons. Very thick sludge in bottom of primary, and the racked beer was BITTER with no PB or choc taste. Forgot to take a S.G. reading. Added molasses and topped to 5 gal. No ferment after 36 hrs, added packet of wine yeast. Fermentation began again in 12 hrs. The PB2 was definitely an experiment gone wrong. It will be interesting to see how my recovery efforts with the molasses turn out.

Brewer profile picture
Montana Bob 10/04/2018 at 02:59pm

Brewer profile picture
Montana Bob 10/04/2018 at 03:02pm
3 of 5

The molasses ended up giving a "what is that flavor" in the after taste, in a good way, and the bitterness is much reduced and the beer is now drinkable. FG of 1.016. I will use brewers best flavorings for my beers going forward.

Brewer profile picture
Montana Bob 10/04/2018 at 03:03pm
Correction, FG was 1.013

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