Triple Chocolate Peanut Butter Oatmeal Stout Recipe

Recipe Info

Recipe Image

Triple Chocolate Peanut Butter Oatmeal Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Two chocolate malts plus cacao nibs will give this PB Chocolate Stout deep, layered chocolate flavors with a lighter peanut butter profile.

This recipe was cloned from Chocolate Oatmeal Stout.

Fermentables

64% - 2-Row - US
11
37
1
Mash
12% - Chocolate Malt - US
2
34
350
Mash
6% - Chocolate Wheat Malt - DE
1
33
400
Mash
5% - Caramel/Crystal 40 - US
0.85
35
40
Mash
2% - Roasted Barley - BE
0.35
30
575
Mash
12% - Flaked Oats - US
2
37
1
Mash

Hops

Fuggles
1.5
Pellet
Boil
60 min(s)
4.8
18.5
Hallertauer Mittelfrüh
1
Pellet
Boil
30 min(s)
4.3
8.5
Willamette
0.5
Pellet
Boil
30 min(s)
5
4.9

Yeast

Wyeast Irish Ale 1084
75%

Other Stuff

Cacao Nibs
5
oz
Mash
Peanut Powder
8
oz
Mash
Cacao Nibs
5
oz
Boil
Peanut Powder
8
oz
Boil
Coca Nibs Candi Syrup
1
lb
Boil
Peanut Powder
8
oz
Primary
Cacao Nibs
6
oz
Primary
Cacao Nibs
16
oz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Change yeast
2.
Cacao only in primary
3.
More PB overall, primary and secondary

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Triple Chocolate Peanut Butter Oatmeal Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.093 OG
  • 1.023 FG
  • 32.0 IBU (tinseth) Bitterness
  • 0.34 BG:GU
  • 70.9° SRM Color
  • 75% Efficiency
  • 9.0% ABV Alcohol
  • 327 per 12oz Calories
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