Torchiest
Well-Known Member
- Recipe Type
- Extract
- Yeast
- White Labs WLP013 London Ale
- Yeast Starter
- 1 quart w/ 1 cup DME
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.053
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 20
- IBU
- 15
- Color
- 24 SRM
- Primary Fermentation (# of Days & Temp)
- 11 @ 68ºF
- Secondary Fermentation (# of Days & Temp)
- 9 @ 68ºF
7 lbs Amber LME
1 lb Cara-Pils/Dextrine
1 lb Crystal 80
1/4 lb Aromatic
1/4 lb Chocolate Malt
1/4 lb Special B
1 oz East Kent Goldings (20 mins)
1/2 oz Willamette (20 mins)
1 lb Natural Peanut Butter
You'll need to but the peanut butter a couple months in advance in order to drain off as much oil as possible before brewing. It helps to keep it in a warm place and pour off the oil that settles on top every few days. The first time I brewed this, I added the peanut butter after the steeping grains were removed, but now I think it might be better to put the peanut butter in first, in order to scoop off floating oils before getting to the brew proper. This could run the risk of boiling off aroma, but with a pound of peanut butter, it's probably be fine. I'll probably update this the next time I try with a slightly different technique.
1 lb Cara-Pils/Dextrine
1 lb Crystal 80
1/4 lb Aromatic
1/4 lb Chocolate Malt
1/4 lb Special B
1 oz East Kent Goldings (20 mins)
1/2 oz Willamette (20 mins)
1 lb Natural Peanut Butter
You'll need to but the peanut butter a couple months in advance in order to drain off as much oil as possible before brewing. It helps to keep it in a warm place and pour off the oil that settles on top every few days. The first time I brewed this, I added the peanut butter after the steeping grains were removed, but now I think it might be better to put the peanut butter in first, in order to scoop off floating oils before getting to the brew proper. This could run the risk of boiling off aroma, but with a pound of peanut butter, it's probably be fine. I'll probably update this the next time I try with a slightly different technique.