Peanut Butthurt
Specifics
Reference
Style:
Brew Date: March 5, 2017
Yield: 11 gallons
Reference
Color (SRM/EBC):
24.7/48.7
Bitterness (Calc): 28.6 IBU (Rager)
BU/GU: 0.43
Calories: 215 (12 ounces)
Conditioning: Keg
ABV: 7.5%
ABW: 5.8%
Batch No: 04-2017
OG: 1.066
OG (Plato): 16.13° P
Target OG: 1.063
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 5.01° P
App. Atten.: 84.1%
Real Atten.: 68.9%
Status: On Tap
General Information
Method: All Grain
Cost: $68.00
Comments

Mash PH: 5.2

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
13 oz PB2 Powder @ 0 minutes  
4 oz Peanut Butter Extract @ 0 minutes  
Reference
Hops
1.00 ounces 12.0% Pellets @ 60 minutes
Type: Bittering
Use: Boil
12 AAUs
0.50 ounces
East Kent Goldings (EKG)
5.0% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil
2.5 AAUs
0.50 ounces
East Kent Goldings (EKG)
5.0% Pellets @ 0 minutes
Type: Bittering and Aroma
Use: Aroma
2.5 AAUs
2.00 ounces Total Hop Weight 17 AAUs
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: London ESB Ale
Manufacturer: Wyeast
Product ID: 1968
Type: Ale
Flocculation: High
Attenuation: 69%
Temperature Range: 64–72°F
Amount: 5000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Full Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 22.6 Efficiency: 0%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 45 min. 158°F

Add 100% of mash water at 171° F / 77° C

Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Special Procedures

Simulate London water profile

  • Mash water additions: 2g CaCl, 2g Epsom salt, .4g salt, 4.5g baking soda.
  • Sparge water additions: 1.5g CaCl, 1.5g Epsom salt, .4g salt

Add PB2 to secondary. Add PB Extract at packaging.

Fermentation
Primary: 7 days @ 67° F
Secondary: 10 days @ 67° F
Age: 30 days @ 65° F
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