Batch #008 - Peanut Butter Porter

Recipe: Peanut Putter Porter
Style: 21A-Spice, Herb or Vegetable Beer-Spice, Herb or Vegetable Beer

Recipe Overview

Wort Volume Before Boil: 4.00 US gals
Wort Volume After Boil: 3.00 US gals
Volume Transferred: 3.00 US gals
Water Added: 2.25 US gals
Volume At Pitching: 5.25 US gals
Final Batch Volume: 5.00 US gals
Expected Pre-Boil Gravity: 1.017 SG
Expected OG: 1.060 SG
Expected FG: 1.017 SG
Expected ABV: 5.7 %
Expected ABW: 4.5 %
Expected IBU (using Tinseth): 21.5
Expected Color: 35.5 SRM
Apparent Attenuation: 71.0 %
Mash Efficiency: 67.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 72 degF

Fermentables
US Chocolate Malt 1.00 lb (10.5 %) In Mash/Steeped
US Caramel 20L Malt 1.00 lb (10.5 %) In Mash/Steeped
UK Brown Malt 1.00 lb (10.5 %) In Mash/Steeped
Extract - Amber Liquid Malt Extract 6.50 lb (68.4 %) Start Of Boil

Hops
UK Fuggle (5.0 % alpha) 1.50 oz Bagged Pellet Hops used 60 Min From End
UK Fuggle (5.0 % alpha) 0.50 oz Bagged Pellet Hops used 10 Min From End

Other Ingredients
Powdered Peanut Butter 5.00 oz used In Boil
Irish Moss 0.05 oz used In Boil

Yeast: White Labs WLP013-London Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name: No Chosen Schedule

Recipe Notes