Geoff Humphrey's BrewBlog > BrewBlogs > Peanut Butthurt [{"NAME":"Spice, Herb, or Vegetable Beer","VERSION":"1","CATEGORY":"Spice \/ Herb \/ Vegetable Beer","CATEGORY_NUMBER":"21","STYLE_LETTER":"A","STYLE_GUIDE":"BJCP 2008","TYPE":"","OG_MIN":"","OG_MAX":"","FG_MIN":"","FG_MAX":"","IBU_MIN":"","IBU_MAX":"","ABV_MIN":"","ABV_MAX":"","COLOR_FORMULA":"SRM","COLOR_MIN":"","COLOR_MAX":"","INFO":"A harmonious marriage of spices, herbs and\/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and\/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination."}]

Spice, Herb, or Vegetable Beer
BJCP 2008 – 21A

Batch #:

2018-12

Batch Size:

10.00 gallons

Boil Time:

90 min

Brew Date:

September 9, 2018

Tap Date:

November 22, 2018

Statistics

OG:

1.080 19.3° P

FG:

1.010 2.6° P

Real Extract:

5.6° P

Attenuation:

86.5% Apparent – 71% Real

Color:

28SRM

IBU:

35.3

BU/GU:

0.44

ABV:

8.8%

ABW:

7.3%

Calories:

259 12 oz

Fermentables

Amount	Fermentable	% of Grist
13.75 pounds	British Maris Otter Pale Malt	77.8%
0.83 pounds	British Brown Malt	4.7%
0.68 pounds	British Dark Crystal Malt	3.8%
0.68 pounds	Crystal, Medium (Simpsons)	3.8%
0.75 pounds	British Pale Chocolate Thomas Fawcett and Sons	4.2%
0.38 pounds	Belgian Special B Malt	2.2%
0.60 pounds	Brown Sugar, Dark	3.4%
17.67 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
0.65 ounces	Magnum	60 minutes	Boil	Pellets	12.0%
0.25 ounces	East Kent Goldings (EKG)	20 minutes	Boil	Pellets	5.0%
0.25 ounces	East Kent Goldings (EKG)	0 minutes	Aroma	Pellets	5.0%
1.15 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
6.5 oz	PB2 Powder	Other		minutes
1 oz	Peanut Butter Extract	Other		minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
London ESB Ale	Wyeast	1968	Liquid

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Top Up Water:

0.00 gallons

Trub Chiller Loss:

1.00 gallons

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out

Mash Steps

#	Name	Type	Time	Temp.
1	Mash In	Infusion	45 minutes	158° F

Fermentation and Aging

Primary:

7 days @ 67° F

Secondary:

10 days @ 67° F

Age:

30 days @ 65° F

Special Procedures

Simulate London water profile.

Add PB2 to secondary. Add PB Extract at packaging.

Peanut Butthurt

Spice, Herb, or Vegetable BeerBJCP 2008 – 21A

Statistics

Fermentables

Hops

Non-Fermentables

Yeasts

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Single Infusion Mash, Full Bodied Beer, No Mash Out

Mash Steps

Fermentation and Aging

Special Procedures

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Spice, Herb, or Vegetable Beer
BJCP 2008 – 21A