Peanut Butter Cup Porter

All Grain Recipe

Submitted By: tearoney (Shared)
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Brewer: Adam Swartz
Batch Size: 5.00 galStyle: Brown Porter (12A)
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 37.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 26.2 IBUsBoil Time: 60 min
Est OG: 1.070 (17.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.022 SG (5.7° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 11.57 oz Carafoam (2.0 SRM) Grain 2
14.04 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
14.04 oz Chocolate Malt (350.0 SRM) Grain 4
7.49 oz Black (Patent) Malt (500.0 SRM) Grain 5
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 6
1.00 oz Willamette [5.5%] - Boil 20 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2.00 lbs PB2 (Boil 10 min) Misc 9
2.00 oz Caco Nibs (Boil 0 min) Misc 10
1.0 pkgs London Ale (White Labs #WLP013) Yeast 11

Notes

When I added 2 lbs of PB2, the trub was a full 1 gallon of volume. I only syphoned 4 gallons into the secondary.

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