Originally Posted by bourgeoisbee
Great photos! I'm hoping/guessing you won't get the fat from the peanut butter coming out out of suspension later with the powdered peanut butter - perfect choice! I know that can happen with too much chocolate (actual chocolate, not chocolate malt) in a beer. Maybe secondary half of it with more peanut butter and compare the two. The smoked dubbel you have on deck sounds good too by name/short description, and I'm not even a fan of most smoked beers.
The dubbel is an alternate version of the one on my recipe list with cherry wood smoked rye malt. It is part of a contest in Philly that i got into...If i win judging i brew it for next years philly beer week- but everyone has to use the smoked rye...its the "secret ingredient".....
Great idea....I'm contemplating splitting this into 6 growlers after primary, do some with more peanutbutter, some with varying levels of banana and bacon and one just left as is.....tastes great and no congealing of fats yet....fingers crossed!