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Sweet Stout |
5.5 Gal |
5.01% |
31.89 |
1.06 |
1.022 |
34.2°L |
All Grain |
2171 |
Beer
0 |
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Title: Rhys's Peanut Butter Stout |
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| Boil Size: 7 Gal |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 66 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 1.0 |
Primary Temp: 65 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 02/18/2016 03:23 AM |
Notes: Used 1 package (11.5 grams) of Safale s-04 - Fermentis -English Ale yeast.
The flavoring additions are all added to the secondary. Below are my methods for adding these additions:
Reserve three pints or so of the wort as you rack to the secondary.
After racking, make a slurry using the cocoa powder and one pint reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Add the cocoa/wort slurry to the secondary that day stirring gently to mix but not aerate/oxidize the wort.
After adding cocoa slurry, make a second, separate slurry using the PB2 (peanut butter powder) and two pints of reserved wort. Boil the slurry stirring continuously to prevent scorching, then let cool. Next mix 8 oz of vodka or other neutral spirit and put into a sanitized container and store until ready to add to secondary (about two weeks after racking to secondary).
After about a week in the secondary add the cacao nibs (soaked in vodka at least 24 hours before).
After six weeks in the secondary add two split vanilla beans (soaked in vodka at least 24 hours before) and let sit for another two weeks before packaging.
So to sum up: add the cocoa slurry the day of racking to the secondary; add the cacao nibs 1 week later; add the PB2 slurry a week later; add the vanilla beans one month later. Let sit for additional two weeks and package (so two months after racking to secondary). Let beer condition for another two months. It will take time fort he flavors to come together/mellow out, which is why it's best to let this one sit for awhile. |
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