Peanut Butter Mild

All Grain Recipe

Submitted By: yourfavo (Shared)
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Batch Size: 6.00 gal	Style: Dark Mild (13A)
Boil Size: 7.75 gal	Style Guide: BJCP 2015
Color: 17.5 SRM	Equipment: My Equipment
Bitterness: 20.1 IBUs	Boil Time: 30 min
Est OG: 1.049 (12.2° P)	Mash Profile: No Sparge
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Single Stage
ABV: 4.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 g	Baking Soda (Mash 60 min)	Misc	1
7.00 g	Calcium Chloride (Mash 60 min)	Misc	2
5.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	3
4.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
2.00 g	Salt (Mash 60 min)	Misc	5
5 lbs	Golden Promise (Simpsons) (2.0 SRM)	Grain	6
4 lbs 6.00 oz	Munich Malt, Germany (Avangard) (9.5 SRM)	Grain	7
1 lbs	Honey Malt (Gambrinus) (25.0 SRM)	Grain	8
12.00 oz	Oats, Flaked (Briess) (1.4 SRM)	Grain	9
6.00 oz	Victory Malt (biscuit) (Briess) (28.0 SRM)	Grain	10
4.00 oz	Wheat, Midnight (Briess) (550.0 SRM)	Grain	11
2.00 oz	East Kent Goldings (EKG) [5.0%] - Boil 30 min	Hops	12
1.0 pkgs	California Ale V (White Labs #WLP051)	Yeast	13
15.00 oz	PBFit (Primary 0 min)	Misc	14

Notes

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=306DP38 cooled to 65, set temp to 66, chamber was figting to keep tem,p down (hot yeast), after it slowed it was still too high, 1.029, so i added amalyze enzymen and yeast energizer, it came down to 1.020. i added the PBfit, heated it up on the stove to 160F with 24oz water, was pasty, maybe next time add more water and try to get the abv of the beer up to compensaste, also the pbfit has salt, so next tiem skip the salt addiition in the mash, gave it 3 days on the pbfit and it didnt have a pb taste yet, added gelatin and crashed over 3 days and wheni racked to keg it had a nice pb taste about 1.018.

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