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 gal | Style: Imperial Stout (13F) |
| Boil Size: 15.38 gal | Style Guide: BJCP 2008 |
| Color: 44.7 SRM | Equipment: 25G Almost Electric |
| Bitterness: 56.0 IBUs | Boil 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 items |
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 items |
Licorice Root (Boil 0 min) |
Misc |
25 |
| 2.00 items |
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 items |
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)
This Recipe Has Not Been Rated
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