Imperial Peanut Butter Porter - Fast Ferment

All Grain Recipe

Submitted By: dpaul420 (Shared)
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Brewer: Nicholas Weinmann
Batch Size: 8.00 galStyle: Robust Porter (12B)
Boil Size: 11.86 galStyle Guide: BJCP 2008
Color: 45.7 SRMEquipment: Pot (18.5 Gal/70 L) - BIAB
Bitterness: 41.1 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)Mash Profile: Weinmann Mash
Est FG: 1.021 SG (5.3° P)Fermentation: Weinmann Fermentation
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 1
1 lbs Crystal 150, 2-Row, (Great Western) (150.0 SRM) Grain 2
1 lbs Crystal Wheat Malt (Thomas Fawcett) (63.0 SRM) Grain 3
7 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 5
1 lbs 8.00 oz Chocolate Wheat Malt (400.0 SRM) Grain 6
1 lbs 8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7
1.50 oz Magnum [14.0%] - Boil 60 min Hops 8
1.00 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 9
3.00 lbs PB&ME (Boil 10 min) Misc 10
1.00 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 11
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 12

Notes

Recommend Adam's All Natural Peanut Butter - decant off oil once per day for 2-3 days; discard oil; use a paper towel to soak up remaining oil before adding peanut butter to secondary. Leave in secondary for 5 days or to taste.

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