Peanut Butter Stout

All Grain Recipe

Submitted By: JvH (Shared)
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Brewer: JvH
Batch Size: 11.00 galStyle: Imperial Stout (13F)
Boil Size: 13.61 galStyle Guide: BJCP 2008
Color: 45.1 SRMEquipment: ECB Brew Equip
Bitterness: 48.2 IBUsBoil Time: 60 min
Est OG: 1.074 (17.9° P)Mash Profile: BIAB, Full Body
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
22 lbs 0.01 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs 9.66 oz Chocolate Malt (350.0 SRM) Grain 2
2 lbs 0.30 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs 0.15 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
1 lbs Roasted Barley (300.0 SRM) Grain 5
10.17 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6
1 lbs 8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 7
1.94 oz Chinook [13.0%] - Boil 60 min Hops 8
1.45 oz Select Spalt [4.8%] - Boil 60 min Hops 9
0.97 oz Select Spalt [4.8%] - Boil 20 min Hops 10
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 11
23.64 oz Peanut Butter Powder (Secondary 10 days) Misc 12
0.45 cup Cacao Powder (Secondary 10 days) Misc 13
7.27 oz Cocoa Nibs (Secondary 7 days) Misc 14

Notes

For this recipe, mash at 154°F for 60 minutes. Sparge at 170°F 1 oz Chinook (60 min) 0.75 oz Spalt hops (60 min) 0.5 oz Spalt hops (20 min) Rack to secondary after 5-7 days on top of 13 oz of peanut butter powder and ¼ cup of cacao powder (optional). After 3 days add 4 ounces of cacao nibs keep in secondary for another 7 days.

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