Papa's PB&J Ale

All Grain Recipe

Submitted By: GMAN-62 (Shared)
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Brewer: Gary Edgar
Batch Size: 5.50 galStyle: Specialty Fruit Beer (29C)
Boil Size: 8.27 galStyle Guide: BJCP 2015
Color: 7.9 SRMEquipment: Gary's 5 Gallon Profile
Bitterness: 8.8 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs Rye Malt (4.7 SRM) Grain 2
8.00 oz Crystal 55 Patagonia (55.0 SRM) Grain 3
4.00 oz Aromatic Malt (26.0 SRM) Grain 4
0.25 oz Magnum [12.0%] - Boil 60 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
1.00 Immersion Chiller (Boil 15 min) Misc 7
2.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 8
14.30 oz PB2 (Secondary 14 days) Misc 9
2.20 oz Strawberry Extract (Secondary 1 days) Misc 10

Notes

Mash in 15.94 quarts 3.985 gallons (3 gallons 15 cups 6 ounces) absorption = (1.53 gallons) First runnings = 2.45 gallons First Sparge 1.68 gallons (1 gallon 10 1/2 cups) Collected = gallons Total collected = gallons Second Sparge 4.14 gallons (4 gallons 2 cups 2 ounces) Collected = gallons Total collected = gallons Should total 8.27 gallons pre boil volume Boil off should be 1.5 gallons Post Boil Volume should be 6.77 gallons Shrinkage = .27 gallons 1 week into fermentation, mix 12 oz of PB2 into 6 oz's of plain vodka into a steril glass container and let set for 1 week. Once beer is fermented (2 weeks) pour the PB2/vodka mix into a sanatized carboy and transfer the beer from the fermenter into the carboy. Let the beer age in the carboy for 2 weeks to allow flavors to infuse into the beer. Transfer the beer into a keg, add 1/2 bottle of Natural Strawberry Flavoring and purge o2. Put on tap and carbonate at 12 psi for 2 weeks. Serve and enjoy.

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