Recipe Type: Partial Mash
Yeast: Wyeast Irish Ale 1084
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.015
IBU: 27.7
Boiling Time (Minutes): 60
Color: 30.6
Primary Fermentation (# of Days & Temp): 12 @ 68
Additional Fermentation: Age in keg for 7 days at 40
Secondary Fermentation (# of Days & Temp): 30 @ 68

4.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 57.14 %
1.00 lb Caramel/Crystal Malt -80L (80.0 SRM) Grain 14.29 %
1.00 lb Stout Malt (3.0 SRM) Grain 14.29 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 7.14 %
0.25 lb Barley, Flaked (1.7 SRM) Grain 3.57 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.57 %
1.75 oz Yakima Goldings [4.20 %] (60 min) Hops 18.9 IBU
8 oz DeOiled Natural Peanut Butter
2oz Lactose

Added 3.75 quarts of water at 178.3*
Held at 156.5* for 45mins
Sparge 1: 1.2gal 170*
Sparge 2: 1.2gal 170*
Sparge 3: .5gal 170*
Add water to achieve 3.25gal boil

1.75oz Yakima Goldings at 60mins
4.0lb Extract at 15mins
8oz PB at 15mins

Added 2oz lactose at kegging.

Notes:
Strong PB nose, flavor is a generic nutty flavor.