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Chocolate Peanut Butter Milk Stout

201 calories 23.6 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Brewer's Friend
Calories: 201 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created Thursday October 4th 2018
1.060
1.019
5.38%
22.39
37.16
5.43
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 64.6%
1.50 lb American - Munich - Dark 20L1.5 lb Munich - Dark 20L 33 20 6.1%
1.50 lb United Kingdom - Pale Chocolate1.5 lb Pale Chocolate 33 207 6.1%
24 oz American - Roasted Barley24 oz Roasted Barley 33 300 6.1%
16 oz American - Caramel / Crystal 60L16 oz Caramel / Crystal 60L 34 60 4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4%
12 oz American - Victory12 oz Victory 34 28 3%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 2%
8 oz Rolled Oats8 oz Rolled Oats 33 2.2 2%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1%
2.40 oz Belgian - Special B2.4 oz Special B 34 115 0.6%
2 oz German - Abbey Malt2 oz Abbey Malt 33 17 0.5%
24.78 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Willamette2.5 oz Willamette Hops Leaf/Whole 4.5 Boil 30 min 14.9 89.3%
0.30 oz Columbus0.3 oz Columbus Hops Pellet 15 Boil 40 min 7.49 10.7%
2.8 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz PB2 Dried Peanut butter Flavor Secondary 0 min.
2 oz Peanut Butter extract Flavor Secondary 0 min.
1 oz Chocolate extract Flavor Secondary 0 min.
0.24 tsp calcium Chlorate Water Agt Mash 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 419 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Toronto
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.06
(1.xxx)
Wort Volume:
10
(Gallons)
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Liquid Packs:
1
(packs/vials)
Mfg Date:
2018/09/05
(yyyy/mm/dd)
Date yeast pack was made.
Viability: Yeast is 0 days old, the viability is estimated at 100%.


Cells Available:
100 billion cells
Pitch Rate As-Is:
0.18M cells / mL / °P
Target Pitch Rate Cells:
558 billion cells
Difference:
-458 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
100
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.32
Ending Cell Count:
531 billion cells
Resulting Pitch Rate:
0.95M cells / mL / °P
Starter does not create enough yeast cells. Increase starter size, change aeration technique, or do another step.
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration

3

1.036

DME Required:
10.9 oz, 308.1 g
Increase:
1.2
Intial Cells Per Extract (B/g): 1.72
Ending Cell Count:
893 billion cells
Resulting Pitch Rate:
1.60M cells / mL / °P
Starter meets desired pitching rate!

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-04 00:42 UTC
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