Apt23Brewery
Active Member
Hey Everyone,
I am hoping to start brewing a Peanut Butter Porter in a few weeks and have started to amass my ingredient in preparation. I am stumped however on my recipe calculation. So far here is what I have
3.3 lbs Sparkling Amber LME
.50 lbs Chocolate Malt
.50 lbs 120 Crystal
.25 lbs biscuit malt
1 oz Cascade 5.9% pellets (bittering)
1 oz Kent Goldings 3.9% pellets (aroma)
Wyeast Britsh Ale Yeast
I'm going to purchase 2 jars of the bells to add to the boil, and 1 lbs of cocoa powder. Given the addition of these two additional fermentables, would anyone suggest doing anything differently? I've never brewed a porter before, and I'm going off a recipe for a traditional porter. I'm hoping to meet ABV, IBU, and color range for a porter.
Thank you for your help and contribution!
I am hoping to start brewing a Peanut Butter Porter in a few weeks and have started to amass my ingredient in preparation. I am stumped however on my recipe calculation. So far here is what I have
3.3 lbs Sparkling Amber LME
.50 lbs Chocolate Malt
.50 lbs 120 Crystal
.25 lbs biscuit malt
1 oz Cascade 5.9% pellets (bittering)
1 oz Kent Goldings 3.9% pellets (aroma)
Wyeast Britsh Ale Yeast
I'm going to purchase 2 jars of the bells to add to the boil, and 1 lbs of cocoa powder. Given the addition of these two additional fermentables, would anyone suggest doing anything differently? I've never brewed a porter before, and I'm going off a recipe for a traditional porter. I'm hoping to meet ABV, IBU, and color range for a porter.
Thank you for your help and contribution!
