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Liquid Dessert

by Chris Krekling

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Imperial stout brewed with peanut butter, Maple syrup and dark belgian candi sugar. 50% aged in bourbon barrels.

Recipe Details

Scaled down so you can brew your own 5 gallon batch
Special ingredients
  • 2lbs Defatted Peanut Powder (Post Aging)
  • 2oz Dark Belgain Candi Sugar (Boil)
  • 4oz Maple Syrup (Post Aging)
Yeast
  • WLP007
Malt bill
  • 9lbs Ashburne Mild Malt
  • 1lb Victory Malt
  • 1lb Aromatic Malt
  • 1lb Carapils
  • 2lbs Wheat DME
  • .5lb Dark Chocolate Malt
  • .5lb Chocolate Malt
  • .75lb Roasted Barley
  • .5lb Carafa II Dehusked
Boil time
  • 60
Hop regimen
  • Summit @ 60 min (55 IBU)
Gravity
  • 22P/4P
IBU
  • 55
ABV
  • 10%

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