T&A PB Cup iStout

All Grain Recipe

Submitted By: a_levan (Shared)
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Brewer: T&A Brewery
Batch Size: 12.00 galStyle: Imperial Stout (13F)
Boil Size: 15.38 galStyle Guide: BJCP 2008
Color: 44.7 SRMEquipment: 25G Almost Electric
Bitterness: 56.0 IBUsBoil Time: 90 min
Est OG: 1.093 (22.3° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.50 tsp Calcium Chloride (Mash 60 min) Misc 1
1.00 tsp Phosphoric Acid 10% (Mash 60 min) Misc 2
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
10 lbs 8.00 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 4
9 lbs Pilsen (Dingemans) (1.6 SRM) Grain 5
9 lbs Wheat - Red Malt (Briess) (2.3 SRM) Grain 6
2 lbs 12.00 oz Oats, Flaked (1.0 SRM) Grain 7
2 lbs 4.00 oz Caraaroma (Weyermann) (178.0 SRM) Grain 8
2 lbs 4.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 9
2 lbs 4.00 oz Chocolate Malt (Simpsons) (430.0 SRM) Grain 10
1 lbs Carapils (Briess) (1.5 SRM) Grain 11
1 lbs Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 12
1 lbs Wheat, Flaked (1.6 SRM) Grain 13
12.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 14
12.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 15
4.20 oz Fuggle [3.5%] - Boil 60 min Hops 16
2.41 oz East Kent Goldings (EKG) [6.1%] - Boil 60 min Hops 17
2.00 Whirlfloc Tablet (Boil 15 min) Misc 18
1.89 oz Fuggle [3.5%] - Boil 15 min Hops 19
1.09 oz East Kent Goldings (EKG) [6.1%] - Boil 15 min Hops 20
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 21
8.00 oz Malto-Dextrine (Boil 1 min) Misc 22
16.00 oz PB2 - Powdered Peanut Butter (Boil 0 min) Misc 23
8.00 oz Hershey's Cocoa Powder (Boil 0 min) Misc 24
2.00 Licorice Root (Boil 0 min) Misc 25
2.00 Vanilla Beans (Boil 0 min) Misc 26
1.0 pkgs House (Imperial Yeast #A01) Yeast 27
8.00 oz Cacao Nibs (Secondary 14 days) Misc 28
2.00 Vanilla Beans (Secondary 14 days) Misc 29
4.00 oz Natural Peanut Butter Flavor (Bottling 14 days) Misc 30

Notes

Based on: https://byo.com/recipe/peanutbutter-and-chocolate-sweet-stout/ Extra PB & Chocolate thoughts from: https://www.homebrewsupply.com/media/pdf/All_Grain_PDFs/AG_INS_PeanutButterCupStout.pdf 14G 171F split btw 2 tuns = 144F in my tun and 148F in Todd's. Poured back and forth to equalize temp and consistency to 145F. 1st: A - 1.064 @ 127F = 1.077, 4.25G T - 1.057 @ 132F = 1.071, 5.25G 2nd: A - 1.030 @ 143F = 1.047, 3.5G T - 1.028 @ 136F = 1.043, 3.25G 1.050 @ 136F = 1.065, 16.5G 1.065 @ 121F = 1.076, 16.5G (+ 3# plain light dme, 1# plain extra light dme) 1.098 @ 50F = 1.097, 12G Pitched yeast @ 10PM on 12/29 (full slurry from 1.046, 5.5G special bitter) 2019/01/08 Transferred to secondary onto bourbon, cacao nibs, & vanilla beans 1.024, 11+G (2x 5G carboy & 1x 1G jug, all full to the bung)

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