Description

This is a Community Recipe created by chrispinnock

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Crisp Best (Pale) Ale Malt (4000 grams)
Crisp Roasted Barley (200 grams)
Crisp Chocolate Malt (300 grams)
Dingemans Biscuit Malt (250 grams)
Brewers Gold 100g Whole Hops (1 packs)
LorAnn Flavouring – Peanut Butter 1fl dram/3.7ml (4 packs)
Lactose 500g (1 packs)
Wyeast 1318 London Ale III (1 packs)

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Method

Beer Style (main): British Ales
Beer Style (sub): Sweet Stout or Cream Stout
Batch Size: 20
Original Gravity: 1060
Final Gravity: 1019
ABV %: 5.4
IBU: 29.5

THE MASH
Temperature °C: 66
Length (mins): 60

THE BOIL
Boil time (mins): 60

Additions and timing:

Brewers Gold 40g (start)
Protofloc (15 mins before end) (Not included)
Lactose (10 mins before end)

Secondary additions and timing:

Add approx 13ml of LorAnn Peanut Butter Flavouring Oil to the batch at bottling time (or approx 0.325ml per bottle)

Yeast: Wy1318
Fermentation temperature/steps: 20c