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Chocolate Peanut Butter Stout
Grain bill
| Thomas Fawcett Maris Otter Pale Ale Malt | 5.9 kg | 75.9% |
| Gladfield Dark Chocolate Malt | 0.73 kg | 9.4% |
| Gladfield Flaked Oats | 0.45 kg | 5.8% |
| Weyermann CARAPILS | 0.23 kg | 3% |
| Gladfield Medium Crystal Malt | 0.23 kg | 3% |
| Gladfield Roast Barley | 0.23 kg | 3% |
Adjuncts
| cocoa powder | 50 g |
| PB2 Peanut Butter Powder | 700 g |
| Cocoa Nibs | 120 g |
Hop schedule
Yeast
| Fermentis Safale US-05 - Ale | 1 packets |
Process parameters
- Mash
- 65 °C / 60 min
- Strike
- 24.5 L
- Sparge
- 11.8 L at 76 °C
Fermentation schedule
| Primary Fermentation | 18 °C · 7 days |
| Secondary Fermentation | 18 °C · 3 days |
| Tertiary Fermentation | 18 °C · 7 days |
Chocolate Peanut Butter Stout
Fermentation notes
After 5-7 days for primary fermentation add the cocoa and peanut butter powder After 3 days for secondary fermentation add cocoa nibs Move into tertiary fermentation and finish for roughly 7 days before kegging or bottling