Rockaway Chocolate Peanut Butter Stout 2 
All Grain Recipe
Submitted By: HiawathaBrewing (Shared)
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| Brewer: Hiawatha Brewing | |
| Batch Size: 5.25 gal | Style: Sweet Stout (16A) |
| Boil Size: 6.30 gal | Style Guide: BJCP 2015 |
| Color: 40.0 SRM | Equipment: ANVIL Foundry 10.5 (5 gal batch) size |
| Bitterness: 29.5 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | Mash Profile: BIAB, Full Body |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Single Stage |
| ABV: 6.6% | 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 items |
Campden Tablets (Mash 60 min) |
Misc |
7 |
| 1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
8 |
| 1 lbs 14.01 oz |
Chocolate Malt (350.0 SRM) |
Grain |
9 |
| 1 lbs 7.04 oz |
Vienna Malt (3.5 SRM) |
Grain |
10 |
| 6 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
11 |
| 12.96 oz |
Oats, Flaked (1.0 SRM) |
Grain |
12 |
| 2 lbs |
Milk Sugar (Lactose) [Boil] (0.0 SRM) |
Sugar |
13 |
| 1.00 oz |
Cascade [5.5%] - Boil 60 min |
Hops |
14 |
| 5.00 items |
Fermcap-S (Boil 60 min) |
Misc |
15 |
| 1.00 oz |
Cascade [5.5%] - Boil 20 min |
Hops |
16 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
17 |
| 8.00 oz |
Organic PB fit (Boil 15 min) |
Misc |
18 |
| 5.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
19 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
20 |
| 8.00 oz |
Cocoa Nibs (Secondary 7 days) |
Misc |
21 |
| 4.00 oz |
Peanut Butter Extract (Bottling 0 min) |
Misc |
22 |
Notes
Add bourbon soaked Cocoa nibs after 7 days. Fermentation stopped after 2 days at 1.033. Too many unfermentables?
Addition of 8oz of bourbon raised alcohol .5
4.9% PB StoutThis Recipe Has Not Been Rated
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