American Stout Recipe - Busted Nut - Chocolate Peanut Butter Stout

Recipe Info

Recipe Image

Busted Nut - Chocolate Peanut Butter Stout

by on
All Grain
3 Gallon(s)
4.5 Gallon(s)
60 min
62%
All Grain American Stout homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Chocolate Malt - US, Rolled Oats - US, Carapils - DE, Caramel/Crystal 120 - US, Roasted Barley - US, Corn Sugar (Dextrose) - US, Chinook Hops, Spalt Hops, Fermentis Safale US-05 Homebrew Yeast.

Fermentables

74% - 2-Row - US
7
37
1
Mash
8% - Chocolate Malt - US
0.75
34
350
Mash
5% - Rolled Oats - US
0.5
33
2
Mash
3% - Carapils - DE
0.25
33
2
Mash
3% - Caramel/Crystal 120 - US
0.25
35
120
Mash
3% - Roasted Barley - US
0.25
25
300
Mash
5% - Corn Sugar (Dextrose) - US
0.5
46
0
Late

Hops

Chinook
0.5
Pellet
Boil
60 min(s)
13
33.0
Spalt
0.375
Pellet
Boil
60 min(s)
4
7.6
Spalt
0.25
Pellet
Boil
20 min(s)
4
3.1

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash grains at 155F
2.
Add 2 oz of melted unsweetened bakers chocolate and 2oz PB2 at 30, 2 oz at 15 and 4 oz at flameout and whirlpool for 10-15 minutes before chilling
3.
Ferment at 64 degrees for 3 days then let it rise to 68 to finish
4.
When fermentation is complete, rack onto 1/4 cup of cocoa powder and 1lb of PB2
5.
After 4 days in secondary, add 6 oz of roasted cacao nibs and let sit an addition 10-17 days, giving the beer a gentle swirl with a sanitized spoon every few days
6.
After 2-3 weeks in secondary, cold crash, bottle or keg and let it condition for 3 months

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Busted Nut - Chocolate Peanut Butter Stout
American Stout
  • 3.00 Gallons Liters Batch Size
  • 4.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.075 OG
  • 1.014 FG
  • 43.7 IBU (tinseth) Bitterness
  • 0.58 BG:GU
  • 41.8° SRM Color
  • 62% Efficiency
  • 7.8% ABV Alcohol
  • 254 per 12oz Calories
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