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Nutty Brit Peanut Brittle

184 calories 22.1 g 12 oz
Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 184 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created Thursday October 25th 2018
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 57.7%
1.50 lb Belgian - Biscuit1.5 lb Biscuit 35 23 12.4%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 12.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.2%
0.38 lb American - Chocolate0.38 lb Chocolate 29 350 3.1%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) 41 1 4.1%
4 oz Maple Syrup4 oz Maple Syrup 30 35 2.1%
12.13 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 60 min 22.01 66.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 15 min 6.95 33.3%
1.5 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
9.75 gal Mash 60 min @ 154°F single infusion no-sparge, drain slowly to guarantee efficienc Infusion 154 °F 60 min
Other Ingredients
Amount Name Cost Type Use Time
1 tsp pink salt Flavor Kegging 0 min.
2 each vanilla beans Spice Kegging 0 min.
4 oz Peanut Butter Flavoting Flavor Kegging 0 min.
2 tsp potassium sorbate Other Kegging 0 min.
Imperial Yeast - A07 Flagship
1 Each
Attenuation (avg):
Optimum Temp:
60 - 72 °F
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
fernley, nv
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator


Estimated O.G. = 1.057
Estimated F.G. = 1.014
Estimated ABV = 5.3%
Estimated bitterness = 29
Estimated SRM: 25

Grain Bill
7# 2-Row Brewer’s Malt
1.5# Biscuit Malt
1.5# Crystal 80L Malt
1.0# Flaked Oats
0.38# Chocolate Malt

1 oz Glacier pellet hops (5% AA), added at the beginning of the 60 minute boil.
0.5 oz Cascade pellet hops added with 15 minutes left in the boil.

2 packs (or make an appropriate starter) of White Labs WLP 001 California Ale, Wyeast 1056 American Ale yeast or 1-2 packs of dry Safale S-05 yeast. You might also use 1 can of Imperial Organic Yeast A07 Flagship

8 oz Lactose
1 tsp pink Himalayan sea salt
2 vanilla beans covered in vodka (about 1/3 cup)
4 oz peanut butter flavoring
4 oz grade A maple syrup. (Grade B adds extra vanilla flavor)
If Kegging: 2 tsp potassium sorbate

Jerry uses 9.75 gallons RO water with no additives (pH is fine due to no-sparge method). However, you may use spring water or add 3 tsp calcium chloride and 1 tsp calcium sulfate (gypsum) to the 9.75 gallons RO water to give it a good mineral content.
Mash 60 min @ 154°F single infusion no-sparge, then drain slowly to guarantee efficiency (Jerry stressed that taking your time and draining slowly is key to getting good efficiency.)

Boil 60 min. First hop addition at start of boil. 2nd addition @ 15 min to flame out. Add lactose @ 10 min.

Chill wort to 68°F, aerate, and pitch. Ferment between 70 – 72°F but don’t allow it to go higher than 74.

After 72 hrs, check gravity. Cold crash as soon as expected final gravity is achieved (3 – 5 days) to maintain traces of diacetyl (Yes, you want this!)

Cold crash for 3 days between 32 and 36 degrees to halt activity guarantee good flocculation of yeast.

Transfer to keg, add potassium sorbate, and purge keg of oxygen. Let sit 24 hrs.

Mix together peanut butter extract, maple syrup, vanilla extract, and salt in a small saucepan and heat just until the salt dissolves completely.

Add mixture to the keg, purge O2, and then shake to mix. Chill for 24 hrs @ serving temp, then force carbonate to reach 2.6 volumes.

Enjoy! (Note: this beer hits peak flavor after about 2 weeks, so wait… if you can!)

If bottling instead of kegging: This beer can still be done without a keg, but will be handled a bit differently. Please note that the amount of maple syrup may be increased to 5 or 6 oz if your beer is going to be warmer (around 68F) for bottle conditioning. Follow instructions up unto transferring to keg. DO NOT ADD POTASSIUM SORBATE! Potassium sorbate is used to stabilize the beer and prevent re-fermentation. Instead mix peanut butter flavoring, vanilla extract and salt and heat on low heat in a small saucepan just until the salt dissolved completely. Separately, mix maple syrup with 1-2 cups water and bring to a boil t for 5 to 10 minutes, then allow to cool. Transfer beer to bottling bucket, add flavoring mixture and maple syrup priming mixture and stir gently with a sanitized spoon. Bottle and allow to condition for 2 weeks at room temperature. Bottling may cause the beer to be a bit drier than the kegged version, but it will still be a very tasty brew!

Extract Version:Replace the 2-row brewer’s malt with 6 lbs of light dry malt extract . Steep the specialty grains at 150-155F for 30 minutes using a muslin grain bag. Remove the bag, allowing the grains to drain into the boil kettle. Turn off the flame and dissolve the extract in the kettle. Turn the flame back on, bring to a boil and proceed as as above. NOTE: as the extract version is slightly different than the all-grain, you may have a slightly different starting and finishing gravity.

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  • Last Updated: 2018-10-25 22:15 UTC
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