Rockaway Chocolate Peanut Butter Stout

Brewer: Hiawatha Brewing
Batch Size: 5.25 gal	Style: Sweet Stout (16A)
Boil Size: 6.30 gal	Style Guide: BJCP 2015
Color: 45.4 SRM	Equipment: ANVIL Foundry 10.5 (5 gal batch) size
Bitterness: 25.8 IBUs	Boil Time: 60 min
Est OG: 1.075 (18.3° P)	Mash Profile: BIAB, Full Body
Est FG: 1.013 SG (3.4° P)	Fermentation: Ale, Single Stage
ABV: 8.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.18 gal	Wayne, NJ	Water	1
3.22 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
2.72 g	Salt (Mash 60 min)	Misc	3
1.24 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
13.55 g	Calcium Chloride (Mash 60 min)	Misc	5
0.02 g	Baking Soda (Mash 60 min)	Misc	6
0.25	Campden Tablets (Mash 60 min)	Misc	7
1.00 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	8
2 lbs 4.00 oz	Chocolate Malt (350.0 SRM)	Grain	9
1 lbs 11.04 oz	Vienna Malt (3.5 SRM)	Grain	10
8 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	11
1 lbs	Oats, Flaked (1.0 SRM)	Grain	12
12.00 oz	Oats, Flaked (1.0 SRM)	Grain	13
2 lbs	Milk Sugar (Lactose) [Boil] (0.0 SRM)	Sugar	14
1.00 oz	Cascade [5.5%] - Boil 60 min	Hops	15
5.00	Fermcap-S (Boil 60 min)	Misc	16
1.00 oz	Cascade [5.5%] - Boil 20 min	Hops	17
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	18
5.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	19
1.1 pkgs	California Ale (White Labs #WLP001)	Yeast	20
8.00 oz	Cocoa Nibs (Secondary 7 days)	Misc	21
16.00 oz	PB2 (Secondary 7 days)	Misc	22

Add vodka soaked Cocoa nibs and PB2 after 7 days.

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