American Stout Recipe - PBC Blackbeard Stout

Recipe Info

Recipe Image

PBC Blackbeard Stout

by on
All Grain
5.7 Gallon(s)
6.5 Gallon(s)
60 min
75%
Blackbeard Stout leans toward a coffee flavor with just a hint of chocolate. I added some extra cocoa and peanut butter at the start of the primary fermentation to give it a more pronounced chocolate and peanut butter flavor, while still trying to remain a bit subtle. Corrective Notes: Needs at least 2x peanut butter and 2x chocolate. Perhaps add these to a late boil vs during fermentation. Also had a very "roasty-bitter" taste, so maybe not so much Black Malt or cut the hops IBUs down to about 30. Also added lactose after fermentation to give it a smoother feel. 5880, 10550, 10547, 10557, 1433

This recipe was cloned from Blackbeard Stout.

Fermentables

76% - 2-Row - US
9.5
37
1
Mash
10% - Caramel/Crystal 60 - US
1.25
36
60
Mash
4% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
6% - Chocolate Malt - US
0.75
34
350
Mash
4% - Black Malt - US
0.5
28
500
Mash

Hops

Summit
0.5
Pellet
Boil
60 min(s)
17.5
26.8
Galena
0.75
Pellet
Boil
20 min(s)
13.8
19.2
Willamette
1
Pellet
Boil
5 min(s)
4.8
2.9

Yeast

Fermentis Safale S-04
75%

Other Stuff

Whirfloc Tablets
1
each
Boil
Baker's Chocolate, Semi-Sweet
4
oz
Primary
Peanut Butter, Creamy
1
lb
Primary
Cocoa, Unsweetened, Powdered
6
tbsp
Primary

Mash Steps

Saccharification Rest
Infusion
142
30 min
Saccharification Rest
Infusion
158
40 min

Special Instructions

1.
Add Whirfloc tablet with 5 minutes left in boil
2.
Use melted peanut butter, melted bakers chocolate. Combine with powdered cocoa.
3.
Add PB&C mixture to primary fermentation vessel prior to pitching yeast.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

PBC Blackbeard Stout
American Stout
  • 5.70 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.060 OG
  • 1.015 FG
  • 48.9 IBU (tinseth) Bitterness
  • 0.82 BG:GU
  • 36.9° SRM Color
  • 75% Efficiency
  • 5.8% ABV Alcohol
  • 200 per 12oz Calories
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