Imperial Stout Recipe - PBC Stout

Recipe Info

Recipe Image

PBC Stout

by on
Extract
6 Gallon(s)
7 Gallon(s)
60 min
75%
First brewed 12/21/2011

Fermentables

61% - Liquid Malt Extract - Amber - US
11
35
10
Extract
17% - Powdered Peanut Butter (PB2)
3
34
0
Extract
11% - CaraHell - DE
2
33
10
Steep
4% - Black Malt - US
0.7
28
500
Extract
3% - CaraMunich I - DE
0.5
34
39
Extract
3% - Roasted Hemp Seeds
0.5
34
7
Late
1% - Cacao Nibs
0.25
5
10
Late

Hops

Chinook
1
Pellet
Boil
60 min(s)
13
27.3
Chinook
1
Pellet
Boil
50 min(s)
13
25.9
Chinook
1
Pellet
Boil
40 min(s)
13
23.9
Perle
1
Pellet
Boil
25 min(s)
8.3
12.1

Yeast

White Labs Dry English ale WLP007
75%

Other Stuff

Irish Moss
1
tsp
Boil
Maltodextrin
8
oz
Boil
Lactose
1
lb
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Combine peanut butter powder with 2 cups hot water until fully dissolved

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

PBC Stout
Imperial Stout
  • 6.00 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.096 OG
  • 1.024 FG
  • 89.3 IBU (tinseth) Bitterness
  • 0.93 BG:GU
  • 31.8° SRM Color
  • 75% Efficiency
  • 9.3% ABV Alcohol
  • 337 per 12oz Calories
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