Peanut butter cup stout help?

Peanut Butter Cup Stout

A ProMash Recipe Report


Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 13.32
Anticipated OG: 1.061 Plato: 15.05
Anticipated SRM: 56.8
Anticipated IBU: 38.7
Brewhouse Efficiency: 65 %
Wort Boil Time: 60 Minutes


Formulas Used
-------------


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.9 0.66 lbs. Chocolate Malt America 1.029 350
7.4 0.98 lbs. Crystal 80L 1.033 80
9.7 1.30 lbs. Black Patent Malt America 1.028 525
70.5 9.39 lbs. Pale Malt(2-row) America 1.036 2
7.5 1.00 lbs. Milk Sugar Generic 1.030 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Goldings - E.K. Pellet 4.75 38.7 60 min.


Yeast
-----

Danstar Nottingham

Notes
----
add 2 jars of Powder chocolate peanut butter in secondary


So does this recipe sound like it'll work? I was thinking about mashing at 154-156 to keep it sweet, but is 156 a little to high? Also I am going to add a vanilla bean but am unsure of which bean to add. My local spice shop has three types. Which bean is the best?

Anyone? I'm gonna try and brew it tomorrow and really worried about the mash temp.

i can't really imagine something like this, but 154 should be a good temp for it

Ok thanks and the grains are they a good base for a sweet stout?

Anything involving nuts usually will have zero head retention due to the fats. Stouts also use roasted barley almost exclusively. BP malt is typically reserved for Porters and as a slight addition in stouts.

2-row is the standard base. i use it for almost everything. 6-row might be better to make it sweeter, but 2-row is great

El_Exorcisto said:

Anything involving nuts usually will have zero head retention due to the fats. Stouts also use roasted barley almost exclusively. BP malt is typically reserved for Porters and as a slight addition in stouts.

Click to expand...

I choose BP for color instead of roasted barley because I wanted the peanut butter and chocolate to shine through and not be covered up by a roasty flavor. Was that an ok plan?

yes, but i think for your preferences, i'd add 1 lb of munich

What would munich add?