PB & Stout – Chocolate Peanut Butter Stout

Type: All Grain Date: 3/10/2012
Batch Size
(fermenter):
5.50 gal
Brewer: Aaron
Boil Size: 7.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Coleman 70-Quart Xtreme Cooler
Final Bottling Volume: 5.50 gal Brewhouse Efficiency: 72.00
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients


Amt

Name

Type

#

%/IBU
11 lbs 10.1 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 78.8 %
1 lbs 8.0 oz Barley, Flaked (1.7 SRM) Grain 2 10.2 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 4 5.1 %
4.00 oz Cocoa Nibs (Secondary 1.0 weeks) Flavor 8
14.1 oz Roasted Barley (300.0 SRM) Grain 3 6.0 %
0.50 lb Peanut Butter (Boil 10.0 mins) Flavor 6
1.00 oz Warrior [15.00 %] – Boil 60.0 min Hop 5 59.3 IBUs
1.0 pkg London Ale Yeast (Wyeast Labs #1028) [124.21 ml] Yeast 7

Beer Profile

Est Original Gravity: 1.070 SG Measured Original Gravity: 1.069 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.1 % Actual Alcohol by Vol: 7.8 %
Bitterness: 59.3 IBUs Calories: 231.5 kCal/12 oz
Est Color: 35.7 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14 lbs 12.2 oz
Sparge Water: 4.41 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps


Name

Description

Step Temperature

Step Time
Mash In Add 18.45 qt of water at 164.8 F 153.0 F 60 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Single Stage Storage Temperature: 65.0 F

Notes

3/10/2012 – Brewed at Pauls. Collected 2 gallons from the first runnings. Collected 2.5 gallons from the 1st batch sparge and 3 gallons from the 2nd. Ended up with ~7.5 gallons @ 1.056. Substituted Warrior hops instead of Nugget at 60 mins. Added peanut butter at 10 minutes and stirred to break it up and disolve it. During transferring to primary fermenter noticed some oils on the top of the wort from the peanut butter. Finished up with an OG of 1.069 (only missed by .001!) with a volume of ~5.3 gallons. Brought home ~ 3 hours after brewing and put in kegerator and set it to ~68F.

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