Hey Guys and Gals! An all-grain brown porter with powdered peanut butter (PB2) and cacao nibs.
Ingredients
Grain
10 lbs Pale Malt (2 Row) US
1 lb 11.6 oz Carafoam
14 oz Caramel/Crystal Malt 80L
14 oz Chocolate Malt
7.5 oz Black (Patent) Malt
Boil
1 oz Northern Brewer (8.5%), start of boil
1 oz Willamette (5.5%), 20 minutes before the end
1 Whirlfloc tablet, 15 minutes before the end
2 lbs PB2, 10 minutes before the end
2 oz cacao nibs, at flame out
Yeast and bottling
1 pkg London Ale (White Labs WLP013)
3 oz priming sugar
Directions
1. Heat 3.25 to 3.5 gallons of water to 170F and add the grains in a grain bag. The temperature drops to about 120 to 130F.
2. Stir, slowly raise to 143 to 150F and hold for 30 minutes.
3. Remove the grain bag without squeezing it and let it drain into the pot.
4. Bring the wort to a rolling boil, avoiding a boil over, and boil 60 minutes, making the additions on the schedule above.
5. Cool the wort, transfer to the primary, top off with cold water, aerate, and take a gravity reading.
6. At around 75F, pitch the yeast as a 2L starter. Ferment 1 week at the yeast’s suggested temperature.
7. Rack to a secondary carboy for another week.
8. Sterilize, add the priming sugar, siphon slowly and bottle.
Contains peanuts. Label your bottles.