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-   -   Chocolate Covered Beavr Nutz (http://www.homebrewtalk.com/f12/chocolate-covered-beavr-nutz-362380/)

caioz1jp 10-20-2012 05:33 PM

Chocolate Covered Beavr Nutz
11.75lb Domestic 2 Row
1lb Rolled Oats
1.6lb Chocolate Malt
80z Carapils
8oz Caramel 120L
8oz Roasted Barley

1oz Chinook
1.25oz Spalt
1/4 cup cocoa powder
4oz cocoa nibs
13oz PB2 Powdered Peanut Butter

Mash at 155F for 60 minutes
Boil for 60 minutes
1oz Chinook @ 60 min
.75oz Spalt @ 60min
.5oz Spalt @ 20 min

1. Pitch yeast and ferment for a week. Longer if needed.
2. After fermentation add 13 oz of Powder Peanut Butter and 1/4 cup of cocoa powder. For this i used PB2 powder peanut butter from bell plantation and Hershey natural unsweetened cocoa powder.
3. Siphon the beer directly onto the peanut butter and cocoa.
4. Allow to sit for 3-4 days.
5. Add 4oz of cocoa nibs to the secondary and let sit for an addition 6-7 days. 10 days total from initial transfer.
6. After ten days proceed to bottle with appropriate carbonation methods. Optimal ready time for this brew is 4 months from brew date.

This is my first attempt of this. I was a little low on my OG because I over shot my batch sparge volume and lost about a gallon. When i siphoned the beer onto the PB2 and cocoa i made no attempt to mix it together. If some one wants to try giving it a good mix and letting it all settle i would love to hear the results.

SciencePig 10-21-2012 06:31 AM

I am fermenting the same brew now. I had a Very active primary fermentation and Just added the same peanut butter powder. I probably took it out of primary a little early but I'm cool with the results regardless.

Anyway I gave a gentle mix of the p2b after I siphoned the beer in. I had some activity in the airlock for two days and now it's pretty dormant.

I took had an issue at the infusion but I still bet it will come out good. Like my dad taught me "there's No such thing as a bad home brew Just a lesson to be learned So it comes out better every time"

SciencePig 10-21-2012 02:22 PM

Just added my cacaco nibs. So in doing So I took a sample. Roasted malt coffee flavor were both strong. Peanut butter was really hidden. It had a somewhat peanut after taste.

Hoping it will be better after some carbonation and the cacaco. I did not add the coco powder like you did.

Kevin1135 10-22-2012 12:34 AM

How big of a batch is this recipe for?

caioz1jp 10-22-2012 06:20 PM

This is for a 5gallon batch.

For thoses saying the peanut flavor is hidden, this brew needs a good 4 months before drinking. You really need to let the flavors meld together. The soonest i will drink this brew is christmas time. I brewed mine octiber 5th.

SciencePig 10-22-2012 09:32 PM


Originally Posted by caioz1jp
This is for a 5gallon batch.

Mine was also 5gallon I had to boil down I was at 7gallons starting.

I agree that letting it set will help the flavour. I'm going to let mine sit in secondary for 14 days instead of 10. Then drop in my keg and Carb it for three weeks.

SciencePig 11-03-2012 04:54 PM

I have been letting it sit in my keg for one week now. I'm probably going to continue aging it until mid December if I can keep my hands off of it that long.

When I took it out of secondary to keg it I could smell the coco more than peanut butter.

caioz1jp 11-06-2012 04:38 PM

The peanut butter is going to be the last thing you taste. Once the cocao and roastyness settles it should be more pronounced. Im againg mine in a carboy to help settle the cocao.

emprbasist 12-09-2012 04:17 PM

To anyone that has brewed this successfully, did you soak the nibs or any of the other additions in anything to prevent bacterial infection? This is the first beer I've had to add anything post-boil.

SciencePig 12-09-2012 04:23 PM

Hi emprbasist, this is a great brew and I am sure you will love it. To answer your question, no. I did not do anything other than open the package and toss it in there. Now you might want to inspect the package before adding to make sure there was no opening that might cause infection or contamination but you should be fine as long as they remained sealed.

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