Yeah I can share it, I dont mind. The recipe is still a work in progress, but it has turned out well for me a few times. Beersmith predicts the FG of .016 but it always has ended up higher for me, so I just don't trust the software.
During the secondary I add everything at the same time, usually swirl it every few days to get everything in contact with the ingredients. Tastes good at 1 month, tastes great at like 3-4. After around 8 I notice the PB flavor starts fading.
Reese's PB Stout
Sweet Stout (13 B)
Type: All Grain
Batch Size: 6.00 gal
Boil Time: 60 min
Fermentation: around 64-68F
Est Mash Efficiency: 70.0 %
Ingredients
Amt Name
11 lbs 4.0 oz Pale Malt, Maris Otter
1 lbs 8.0 oz Chocolate Malt
8.0 oz Roasted Barley
1 lbs Milk Sugar (Lactose)
1.75 oz Fuggles [3.80 %] - Boil 60.0 min
0.75 oz Fuggles [3.80 %] - Boil 30.0 min
1.00 tsp Yeast Nutrient (Boil 10.0 mins)
1.00 Items Whirlfloc Tablet (Boil 5.0 mins)
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml]
5.00 oz Cacao Nibs (Secondary 7.0 days)
19.50 oz Powdered PB (Secondary 7.0 days)
5.00 oz Cacao Powder (Secondary 7.0 days)
Gravity, Alcohol Content and Color
Est Original Gravity: 1.062 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 27.6 IBUs
Est Color: 39.4 SRM
Mash In @ 156.0 F 60 min