Peanut Butter Cup Beer Recipe D.I.Y.

Peanut Butter Cup Beer Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Peanut Butter Cup Beer Recipe? You now have no reason to look any further; you have just found what you have been looking for!

• Original Gravity: 1.070 (17.0° P)
• Final Gravity: 1.022 SG (5.7° P)
• Alcohol by Vol: 6.3%
• Color black
• Bitterness IBU: 26.2
• Recipe Type: all-grain
• Yield: 5.00 US Gallons
• Beer Style: Brown Porter  (12A)
• Recipe Type: all-grain
• Yield: 5 US gallons

Ingredients:

• 10 lbs – Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1 lbs 11.6 oz – Carafoam (2.0 SRM) (Grain)
• 14.0 oz – Caramel/Crystal Malt – 80L (80.0 SRM) (Grain)
• 14.0 oz – Chocolate Malt (350.0 SRM) (Grain)
• 7.5 oz – Black (Patent) Malt (500.0 SRM) (Grain)
• 1.0 oz – Northern Brewer [8.5%] – Boil 60 min (Hops)
• 1.0 oz – Willamette [5.5%] – Boil 20 min (Hops)
• 1.00 – Whirlfloc Tablet (Boil 15 min) (Misc)
• 2.00 lbs – PB2 (Boil 10 min) (Misc)
• 2.00 oz – Caco Nibs (Boil 0 min) (Misc)
• 1 pkgs – London Ale (White Labs #WLP013) (Yeast)

Additional Instructions

Boil: 60 Minutes

Beer Profile

Original Gravity: 1.070 (17.0° P)
Final Gravity: 1.022 SG (5.7° P)
Alcohol by Vol: 6.3%
Color SRM: black
Bitterness IBU: 26.2
Recipe Type: all-grain
Yield: 5.00 US Gallons

Directions

All the equipment or comes into contact with brew must be sanitized. Though the fermenting equipment can be done while the wort is cooling. Be sure to clean and sanitize the fermenters, airlock, lid, hose, hydrometer and test jar and rubber stopper.

Step 1

• 10 lbs – Pale Malt (2 Row) US (2.0 SRM) (Grain)
• 1 lbs 11.6 oz – Carafoam (2.0 SRM) (Grain)
• 14.0 oz – Caramel/Crystal Malt – 80L (80.0 SRM) (Grain)
• 14.0 oz – Chocolate Malt (350.0 SRM) (Grain)
• 7.5 oz – Black (Patent) Malt (500.0 SRM) (Grain)

Bring 3.25-3.5 gallons of water to 170F and add grain.

Add above grains to grain bag tie a knot at one end of the “Grain Bag” leaving room for the grains to be loose in the bag. Place the Grain Bag in the water.

This will reduce temp to about 120-130F. Stir and slowly raise temp to 143-150F and hold for 30 min.

After 30 minutes remove the “Grain Bag” from the pot. Do not squeeze the bag, just let the liquid drain from the bag into the pot.

The water is now called a “Wort” at this point and will be referred to as such.

After removing grain bag bring the “Wort” to a boil. It should be brought to a rolling boil, but be careful to avoid a “Boil Over. This Boil will last for 90 min.

Step 2

• 31.0 oz – Northern Brewer [8.5%] – Boil 60 min (Hops)

At the very beginning of the boil.

Step 3

• 1.0 oz – Willamette [5.5%] – Boil 20 min (Hops)

20 mins before end of boil add the above.

Step 4

• 1.00 – Whirlfloc Tablet (Boil 15 min) (Misc)

30 min before end of boil.

Step 5

• 2.00 lbs – PB2 (Boil 10 min) (Misc)

Step 6

• 2.00 oz – Caco Nibs (Boil 0 min) (Misc)

After fire is out

Fermentation Through Bottling

Once the boiling period is over, it is time to cool the wort. If you have a wort chiller use it now.

Transfer the wort into the primary fermenting vessel, then top off with cold water.

Aerate the wort at this point. This can be accomplished with an aeration stone or simply by rocking the fermenter back and forth once the lid is in place.

This is the time that you will want to take a specific gravity reading. Use a hydrometer and record the reading. Your targeted gravity levels though temperature will affect so you just need within range.

Step 6

Once the wort is cooled to around 75° F, it is safe to pitch the yeast. Pitch according the proper procedures of the type of yeast you have.

• 1 pkgs – London Ale (White Labs #WLP013) (Yeast)

Prepare a 2L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes, make sure it is bubbling and then you will add it to your beer after the beer has cooled.

Fermentation

Ferment for 1 week at yeasts suggested temp on package.

Make sure your carboy is around a third empty leaving space for frothing and foaming.

After primary fermentation rack into your secondary carboy and let sit for another week. The less exposure to oxygen the better it will taste so be careful when you rack. You might have to scoop out the hops and place in secondary if its floating do that first.

After secondary fermentation sterilize and then bottle cap. Siphon slowly so that that sediments don’t get mixed in.

Step 8

• 3 oz of priming sugar

Add priming sugar before bottling.

Image by Katy Williams from Pixabay