Ant Hill Brewery: Jack Danials Peanut Butter Banana Stout

Brewer: Anthony W Cross
Batch Size: 10.00 gal	Style: Imperial Stout (13F)
Boil Size: 11.11 gal	Style Guide: BJCP 2008
Color: 54.2 SRM	Equipment: Blichmann setup
Bitterness: 61.3 IBUs	Boil Time: 60 min
Est OG: 1.081 (19.7° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Two Stage
ABV: 8.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 gal	Denver, Colorado	Water	1
2.00 tsp	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
23 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	3
3 lbs	Chocolate Malt (350.0 SRM)	Grain	4
2 lbs	Wheat, Flaked (1.6 SRM)	Grain	5
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	6
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	7
1 lbs	Chocolate Wheat Malt (400.0 SRM)	Grain	8
1 lbs	Roasted Barley (300.0 SRM)	Grain	9
2.00 oz	Fuggles [4.5%] - Boil 60 min	Hops	10
2.00 oz	Galena [12.5%] - Boil 60 min	Hops	11
1.00 oz	Nelson Sauvin [12.0%] - Boil 20 min	Hops	12
2.00	Whirlfloc Tablet (Boil 15 min)	Misc	13
3.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	14
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	15
2.00 lbs	PB2 (Dehyrated peanut butter) (Secondary 7 days)	Misc	16
13.00 oz	Dehradted Banana Chips (Secondary 5 days)	Misc	17
1.00 lbs	Cocoa nibs (Secondary 0 days)	Misc	18

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