Tom Mason's BrewBlog > Current > Anaye Peanut Butter Porter [Specialty Beer]

Anaye Peanut Butter Porter

Specifics

Style:

Category:	Specialty Beer
Number:	23A

A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability.

Commercial Examples: Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard.

OG	FG	ABV	Bitterness	Color (SRM/EBC)
Varies	Varies	Varies	Varies	Varies

Click for more information about Specialty Beer from the BJCP website.

Brew Date:

March 10, 2010

Tap Date:

April 25, 2010

Yield:

5 gallons

Color (SRM/EBC):

47/92.6

Bitterness:

27.3 IBU (Tinseth)

BU/GU

0.33

Calories:

274 (12 ounces)

Conditioning:

Keg

ABV:

8.7%

ABW:

6.8%

Batch No:	15
OG:	1.083
OG (Plato):	20° P
Target OG:	1.082
FG:	1.018
FG (Plato):	4.58° P
Target FG:	1.021
Real Extract:	7.37° P
App. Atten.:	77.1%
Real Atten.:	63.2%
Status:	Conditioning

General Information

Method:	Partial Mash
Cost:	$80

It finally got put into a fermenter after about six months of talking and two attempts.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

8.30 pounds

Total Extract Weight

67% of grist

Grains

0.50 pounds

American Victory Malt

Color (L):	25 °L
Info/Use:	Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

4% of grist

0.50 pounds

Crystal Malt 60L

Color (L):	60 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in amber and brown ales.

4% of grist

0.33 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

2.7% of grist

0.75 pounds

British Black Patent Malt

Color (L):	500-600 °L
Info/Use:	Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

6.1% of grist

1.00 pounds

American Chocolate Malt

Color (L):	127 °L
Info/Use:	Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

8.1% of grist

1.00 pounds

Flaked Barley

Color (L):	1.5 °L
Info/Use:	Helps head retention, imparts creamy smoothness. For porters and stouts.

8.1% of grist

4.08 pounds

Total Grain Weight

33% of grist

Miscellaneous Ingredients (Non-Fermentable)

1 tsp

Irish Moss @ 20 minutes

2/3 c

Dry Peanut Butter @ every 20 minutes

Hops

1.50 ounces

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

7.2 AAUs

1.00 ounces

Perle

Region:	Germany, United States
AAU Range:	7 - 9%
Notes:	Pleasant aroma, slightly spicy, almost minty bittering hop.
Typical Use:	Bittering.
Substitution:	Hallertauer Mittelfrueh, NZ Hallertau Aroma
Example:	Lager, Pale Ale, Porter; Sierra Nevada Pale Ale, Summerfest, and Pale Bock

7.5% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

7.5 AAUs

1.00 ounces

Perle

Region:	Germany, United States
AAU Range:	7 - 9%
Notes:	Pleasant aroma, slightly spicy, almost minty bittering hop.
Typical Use:	Bittering.
Substitution:	Hallertauer Mittelfrueh, NZ Hallertau Aroma
Example:	Lager, Pale Ale, Porter; Sierra Nevada Pale Ale, Summerfest, and Pale Bock

7.5% Pellets @ 10 minutes
Type: Aroma
Use: Boil

7.5 AAUs

3.50 ounces

Total Hop Weight

22.2 AAUs

Boil

Total Boil Time:	100 minutes

Total Boil Time:

100 minutes

Yeast

Name:	Safale
Manufacturer:	Fermentis
Product ID:	US-05
Type:	Ale
Flocculation:	Medium
Attenuation:	75-79%
Alcohol Tolerance:	Medium
Temperature Range:	59–75°F

Equipment Profile

2 Gallon/7.5 Liter Kettle

Batch Size:	5.00 gallons	Boil Volume:	1.50 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	2.50 pounds
Hop Utilization:	100%	Mash Tun Volume:	2.00 gallons
Loss:	0.00 gallons	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature:	72°F	Tun Temperature:	72°F
Sparge Temperature:	168°F	PH:	5.4

Notes:	Boil cereal adjuncts to add to infusion mash.

Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	104°F	Add 30% of mash water at 111° F / 44° C
2	Protein Rest	Infusion	45 min.	122°F	Add 10% of mash water at 181° F / 83° C
3	Saccharification	Infusion	60 min.	150°F	Add 25% of mash water at 200° F / 93° C
4	Mash Out	Infusion	10 min.	168°F	Add 35% of mash water at 208° F / 98° C

Water Profile

Bloomington, Indiana

Calicum:	24 ppm
Bicarbonate:	36.3 ppm
Sulfate:	32.0 ppm
Chloride:	9.5 ppm
Sodium:	4.8 ppm
Magnesium:	7.5 ppm
PH:	8.9%

Procedure

Steep Victory and Crystal malts at 150 degrees for 20 minutes. Boil Chocolate Malt for 40 minutes. Boil Roasted Barley, Black Patent Malts for 20 minutes with Chocolate Malt. Boil Flaked Barley for 20 minutes after the Roasted Barley and Black Patent malts. Afterward, boil for 60 minutes. Add 2/3 cup of Peanut Butter Powder each 20 minutes of the boil, 2 cups total.

Steep Victory and Crystal malts at 150 degrees for 20 minutes.

Boil Chocolate Malt for 40 minutes.

Boil Roasted Barley, Black Patent Malts for 20 minutes with Chocolate Malt.

Boil Flaked Barley for 20 minutes after the Roasted Barley and Black Patent malts.

Afterward, boil for 60 minutes. Add 2/3 cup of Peanut Butter Powder each 20 minutes of the boil, 2 cups total.

Special Procedures

Be careful removing the flaked barley grain bag. It'll be very heavy. The first time I tried this beer, it fell into the boiling wort, splashing it all over the kitchen. The second time, we used some 3/4 in. dowell rods to suspend the grain bags in the boil. It made it much easier to remove.

Be careful removing the flaked barley grain bag. It'll be very heavy. The first time I tried this beer, it fell into the boiling wort, splashing it all over the kitchen. The second time, we used some 3/4 in. dowell rods to suspend the grain bags in the boil. It made it much easier to remove.

Fermentation

Primary:	14 days @ 70° F
Secondary:	14 days @ 70° F
Age:	14 days @ 45° F

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