Peanut Butter Stout 
All Grain Recipe
Submitted By: JvH (Shared)
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| Brewer: JvH | |
| Batch Size: 11.00 gal | Style: Imperial Stout (13F) |
| Boil Size: 13.63 gal | Style Guide: BJCP 2008 |
| Color: 40.4 SRM | Equipment: ECB Brew Equip |
| Bitterness: 47.4 IBUs | Boil Time: 60 min |
| Est OG: 1.076 (18.4° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 7.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 22 lbs 12.08 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 2 lbs 13.77 oz |
Chocolate Malt (350.0 SRM) |
Grain |
2 |
| 2 lbs 1.40 oz |
Oats, Flaked (1.0 SRM) |
Grain |
3 |
| 1 lbs |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
4 |
| 1 lbs |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 10.55 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
6 |
| 2 lbs |
Milk Sugar (Lactose) [Boil] (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 |
| 7.27 oz |
Cocoa Nibs (Secondary 7 days) |
Misc |
12 |
| 23.64 oz |
Peanut Butter Powder (Secondary 10 days) |
Misc |
13 |
| 0.45 cup |
Cacao Powder (Secondary 10 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.This Recipe Has Not Been Rated
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