- Recipe Type
- All Grain
- Yeast
- WY1450 Denny's Favorite
- Yeast Starter
- 1.6L Starter, chilled and decanted
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.065
- Final Gravity
- 1.023
- Boiling Time (Minutes)
- 60
- IBU
- 22.33
- Color
- 50
- Primary Fermentation (# of Days & Temp)
- 14 days @ 64*F, ramping up after day 4
- Secondary Fermentation (# of Days & Temp)
- 4 weeks @ room temp on 2lbs de oiled peanut butter
- Additional Fermentation
- No
- Tasting Notes
- Reese's cup, nutter butter cookie, smooth and delicious. This really reminds me of a reese's pb cup. The chocolate was slightly masked by the peanut butter but it's still detectable.
Recipe Specifications
--------------------------
Boil Size: 7.5 gal
Post Boil Volume: 6.0 gal
Batch Size (fermenter): 6.0 gal
Estimated OG: 1.065 SG
Estimated Color: 50 SRM
Estimated IBU: 22.3 IBUs
Est Mash Efficiency: 75%
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.81 lbs Maris Otter 61.0%
1.07 lbs Crystal 60 7.0%
1.11 lbs Chocolate Malt 6.0%
0.62 lbs Roasted Barley 3.0%
0.81 lbs Flaked Barley 5.0%
0.98 lbs Flaked Oats 7.0%
0.62 lbs Midnight Wheat 3.0%
Total Grain Weight: 14.04 lbs
Mash @ 154*F for 60 minutes
Fly Sparge with 4.5 gal of 168*F water
Boil Schedule
---------------
0.35 oz Magnum - Boil 60 min
0.40 oz Ghiradelli Cocoa Powder - Boil 15 min
1.00 oz EKG - Boil 10 min
1 lbs Milk Sugar (Lactose) - Boil 10 min
1.0 lb PB2 Powder - Boil 5 min
Primary Fermentation
14 days total, start at 64*F for 4 days, start ramping up 1*F per day until 70*F
Secondary Fermentation
4 weeks total on 2 lbs of natural peanut butter, de oiled for 10 days prior to use
This beer came out delicious and was a hit with a lot of people. The most common descriptors were nutter butter cookie and reese's pb cup. I was a bit worried about this during secondary as it just wasn't my favorite while it was sitting on the PB. It was bitter, wasn't really smooth at all. Looking back, I think it was still just too young and needed some time. Once this was in the keg and carbonated, absolutely fantastic. By far my favorite PB stout I've ever had.
There are some things I would change...
1. I would go cacao nibs instead of cocoa powder
2. I would de oil PB for 15 days
3. I might add 1 jar of PB2 in secondary in addition to the 2 lbs of real PB
One other note to add. Head retention was affected by the oil in the PB. It pours with a nice dark head but it fades quickly. It's ok for me as it still is delicious, but it is definitely something worth pointing out in my opinion.
--------------------------
Boil Size: 7.5 gal
Post Boil Volume: 6.0 gal
Batch Size (fermenter): 6.0 gal
Estimated OG: 1.065 SG
Estimated Color: 50 SRM
Estimated IBU: 22.3 IBUs
Est Mash Efficiency: 75%
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.81 lbs Maris Otter 61.0%
1.07 lbs Crystal 60 7.0%
1.11 lbs Chocolate Malt 6.0%
0.62 lbs Roasted Barley 3.0%
0.81 lbs Flaked Barley 5.0%
0.98 lbs Flaked Oats 7.0%
0.62 lbs Midnight Wheat 3.0%
Total Grain Weight: 14.04 lbs
Mash @ 154*F for 60 minutes
Fly Sparge with 4.5 gal of 168*F water
Boil Schedule
---------------
0.35 oz Magnum - Boil 60 min
0.40 oz Ghiradelli Cocoa Powder - Boil 15 min
1.00 oz EKG - Boil 10 min
1 lbs Milk Sugar (Lactose) - Boil 10 min
1.0 lb PB2 Powder - Boil 5 min
Primary Fermentation
14 days total, start at 64*F for 4 days, start ramping up 1*F per day until 70*F
Secondary Fermentation
4 weeks total on 2 lbs of natural peanut butter, de oiled for 10 days prior to use
This beer came out delicious and was a hit with a lot of people. The most common descriptors were nutter butter cookie and reese's pb cup. I was a bit worried about this during secondary as it just wasn't my favorite while it was sitting on the PB. It was bitter, wasn't really smooth at all. Looking back, I think it was still just too young and needed some time. Once this was in the keg and carbonated, absolutely fantastic. By far my favorite PB stout I've ever had.
There are some things I would change...
1. I would go cacao nibs instead of cocoa powder
2. I would de oil PB for 15 days
3. I might add 1 jar of PB2 in secondary in addition to the 2 lbs of real PB
One other note to add. Head retention was affected by the oil in the PB. It pours with a nice dark head but it fades quickly. It's ok for me as it still is delicious, but it is definitely something worth pointing out in my opinion.