Imperial Peanut Butter Porter

All Grain Recipe

Submitted By: npwein (Shared)
Members can download and share recipes

Brewer: Nicholas Weinmann
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 7.21 galStyle Guide: BJCP 2008
Color: 53.5 SRMEquipment: Brew Pot (15 Gal) and Rubbermaid Cooler (10 Gal)
Bitterness: 48.7 IBUsBoil Time: 60 min
Est OG: 1.084 (20.2° P)Mash Profile: Weinmann Mash
Est FG: 1.014 SG (3.6° P)Fermentation: Weinmann Fermentation
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 8.00 oz Munich Malt (9.0 SRM) Grain 1
5 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Chocolate Malt (350.0 SRM) Grain 3
1 lbs Chocolate Wheat Malt (400.0 SRM) Grain 4
12.00 oz Crystal 150, 2-Row, (Great Western) (150.0 SRM) Grain 5
12.00 oz Crystal Wheat Malt (Thomas Fawcett) (63.0 SRM) Grain 6
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7
1.00 oz Magnum [14.0%] - Boil 60 min Hops 8
0.50 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 9
0.50 oz Goldings, East Kent [5.0%] - Boil 0 min Hops 10
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 11
1.00 lbs Peanut Butter (Secondary 3 days) Misc 12

Notes

Recommend Adam's All Natural Peanut Butter - decant off oil once per day for 2-3 days; discard oil; use a paper towel to soak up remaining oil before adding peanut butter to secondary. Leave in secondary for 5 days or to taste.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine