Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.53 gal
Boil Time: 60 min
End of Boil Vol: 5.73 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Date: 29 Aug 2018
Brewer: Mike Young
Asst Brewer:
Equipment: My Equipment
Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Taste Rating: 30.0
Taste Notes:
Amt Name Type # %/IBU
10 lbs Pale Malt - Great Western (2.0 SRM) Grain 1 80.0 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 8.0 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 3 6.0 %
8.0 oz Black Prinz (412.0 SRM) Grain 4 4.0 %
4.0 oz Roasted Barley (300.0 SRM) Grain 5 2.0 %
1.00 oz Northern Brewer [7.00 %] - Boil 60.0 min Hop 6 23.5 IBUs
2.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 7 -
1.00 lb PB2 Peanut Butter Powder (Secondary 1.5 weeks) Flavor 8 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.063 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 5.7 %
Bitterness: 23.5 IBUs
Est Color: 35.8 SRM
Measured Original Gravity: 1.068 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 7.4 %
Calories: 228.8 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 3.53 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.55
Measured Mash PH: 5.20
Total Grain Weight: 12 lbs 8.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.00 qt of water at 162.1 F 152.0 F 60 min

Sparge: Batch sparge with 3 steps (Drain mash tun , 1.76gal, 1.76gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Est: Keg with 12.54 PSI
Carbonation (from Meas Vol): Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F


9/9/2018 - Transferred onto 1 lb PB2 powder. I used some of the leftover beer from the VBIP to mix the PB2 into before adding it to the bottom of a bucket and racking beer on top. FG=1.012. Sharp/almost tart note. Not sure if this was from the added cocoa powder in the boil. Also added a one split and scraped vanilla bean to the secondary to give more rounded flavor profile.

9/18/2018 - Popped the lid, and it looks like my initial tasting was not just something that needed to age out. There was a pellicle on top, and the flavor had definitely turned sour. Not sure what caused this, as I was getting some of this flavor before adding the PB2 powder. Maybe the cocoa powder I added at the end of the boil? I ended up dumping this batch unfortunately. Not sure if I'll spend the money to make another, since it's kind of a novelty beer.

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