My Savior Peanut Butter Porter Beer Kit - Extract

Description

Your My Savior Peanut Butter Porter uses 6 lbs Dark Dry Malt Extract with Caramel/Crystal Malt 60L, Chocolate Malt, and Roasted Barley to produce a dark porter with roasted malt character and light caramel sweetness. Centennial hops at 60 minutes supply bitterness while Cascade at 15 minutes and Willamette at 5 minutes add flavor and aroma. SafAle US-05 yeast ferments cleanly so the malt and peanut butter notes remain prominent. The 4 oz of peanut butter flavoring added at bottling gives your beer its signature creamy taste.

Your Label Peelers My Savior Peanut Butter Porter Original Beer Kit never sits on a shelf. Your grains are crushed to order. Your ingredients are packed fresh and you don't pay for a flashy box. It's all about providing you with the freshest ingredients for you to make your best beer.

Beer Specifications

• ABV: 6.5% -7.2%
• Original Gravity: 1.064 - 1.070
• Final Gravity: 1.012 - 1.017
• IBUs: 37
• SRM: 51

Disclaimer: All calculations are approximate.

Ingredients

Extracts

• 6 lbs Dark Dry Malt Extract

Specialty Grains (combined into one bag)

• 1 lb Caramel/Crystal Malt (60L)
• 1 lb Chocolate Malt
• 1 lb Roasted Barley

Hops (substitutions based on availability)

• 1 oz Centennial Hops (Bittering)
• 1 oz Cascade Hops (Flavor)
• 1 oz Willamette Hops (Aroma)

Yeast (substitutions based on availability)

• 1 packet of SafAle US-05 dry yeast

Also Included

• 5 oz Priming Sugar
• 1 Yeast Energizer / Irish Moss Combo Packet
• Muslin Grain Bag
• 4 oz Peanut Butter Flavoring

Instructions

Hop Schedule

• 1 oz. Centennial Hops - 60 minutes
• 1 oz. Cascade Hops - 15 minutes
• 1 oz. Willamette Hops - 5 minutes

1. Heat 2-3 gallons of water to 150°F.
2. Place grains in a grain bag and steep in the hot water for 30 minutes.
3. Remove the grain bag, sparge (rinse) with warm water into the wort, and discard.
4. Add the malt extract and stir until fully dissolved.
5. Bring the wort to a rolling boil.
6. Add the hops according to the hop schedule.
7. Boil for 60 minutes, stirring occasionally.
8. At 15 minutes add Yeast Energizer / Irish Moss Combo Packet.
9. Cool the wort to 70°F. An immersion chiller or ice bath works well for this.
10. Transfer the wort to a sanitized fermenter and top off with cold water to 5 gallons.
11. Pitch the yeast and seal the fermenter.
12. Ferment at 68-70°F for 10-14 days.
13. Transfer to a bottling bucket then stir in 5 oz. priming sugar and 4 oz Peanut Butter Flavoring. Mix until evenly distributed and bottle your beer.
14. Once bottled, allow 2 weeks for carbonation in a cool, dark room. Enjoy!