Peanut Butter Stout

All Grain Recipe

Submitted By: Monkfish (Shared)
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Batch Size: 5.50 galStyle: Imperial Stout (13F)
Boil Size: 6.78 galStyle Guide: BJCP 2008
Color: 42.6 SRMEquipment: CH Equipment
Bitterness: 50.0 IBUsBoil Time: 60 min
Est OG: 1.072 (17.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 12.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 9.60 oz Chocolate Malt (350.0 SRM) Grain 2
1 lbs Oats, Flaked (1.0 SRM) Grain 3
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
8.00 oz Roasted Barley (300.0 SRM) Grain 6
1.00 oz Chinook [13.0%] - Boil 60 min Hops 7
0.75 oz Select Spalt [4.8%] - Boil 60 min Hops 8
0.50 oz Select Spalt [4.8%] - Boil 20 min Hops 9
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
13.00 oz Peanut Butter Powder (Secondary 10 days) Misc 11
0.25 cup Cacao Powder (Secondary 10 days) Misc 12
4.00 oz Cocoa Nibs (Secondary 7 days) Misc 13

Notes

For this recipe, mash at 154°F for 60 minutes. Sparge at 170°F 1 oz Chinook (60 min) 0.75 oz Spalt hops (60 min) 0.5 oz Spalt hops (20 min) Rack to secondary after 5-7 days on top of 13 oz of peanut butter powder and ¼ cup of cacao powder (optional). After 3 days add 4 ounces of cacao nibs keep in secondary for another 7 days. Prime with 5oz. of dextrose