Mike's Peanut Butter Stout

Mash @ 151 for 60 minutes

Squeezed bag Really Good

Boil for 60 minutes following the hop additions

Ferment @ 68 degrees for 10-14 days, with slow ramp up at end to 70 degrees.

Rack beer onto 16oz of PB2 Peanut Butter Powder & Cacao Tincture (See Below)

After 14 days in secondary sample beer and add Lorann Oils Peanut Butter Flavor as needed to taste. Scale up to batch size after sampling.

Bottle and Keg Beer As Needed

Carbonate Bottles Ranging From 2.3 to 2.6 Volumes

CACAO TINCTURE
Combine 4oz of Cacao and one vanilla bean into jar with vodka, and let sit for 5-7 days before adding to secondary.

NOTES:
Needed 1/2 gallon more water than what the BIAB calculator stated.
Run next BIAB at 61% efficiency for big beer, and for a smaller beer run it at 63%.