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Old 10-15-2009, 12:41 AM   #1
whatsleftofyou
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Default PB&J Stout

Call me crazy, mad, stupid, what you will, but I'm going to give this a shot. It's based on an oatmeal stout I made for my buddy's wedding that turned out quite well so I know I have a good base here.

8.00 lb Rahr 2-row
1.00 lb Flaked Oats
0.50 lb Crystal 80L
0.50 lb Roasted Barley
0.50 lb Chocolate Malt
1.00 lb Lactose
OG - 1.063

2 oz EKG @ 60 min - 36.2 IBU

Mash at...156 or so
US04 yeast

1 - 3.30 lb can of Oregon Raspberry Puree in secondary (+0.02 from my calcs)
1 - 1.00 lb jar of Smuckers Natural PB (ingredients: peanuts, salt), oil drained off over 2 months

I'm debating whether I should add the PB at the end of the boil or in secondary. Also I talked to Joe Short about his PB stout last weekend and he said he uses 60lb of peanuts in 7bbl (doesn't worry about the fat, "I just roll with it. It all settles to the top and I rack from under it anyway) so by my calcs my ratio is pretty close there.

Thoughts? Am I completely insane? FYI I'll be naming it:

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Old 10-15-2009, 12:54 AM   #2
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I'm sure you're insane but I can't wait to hear how this turns out!!... I bet cooling it to ~33 degrees will help separate out any sneaky fat

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Old 10-15-2009, 12:56 AM   #3
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There as been a few of these experiments over the years. The trick is always the PB. I need to try again, but my first attempt didn't have nearly the PB I was looking for.

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Old 10-15-2009, 02:11 AM   #4
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I have never attempted to brew something like this (and frankly, it doesn't sound that good to me), but have you ever considered using powdered peanut butter?

It has much less fat (oil).

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Old 10-15-2009, 03:00 AM   #5
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There are two things in this world that I love dearly.
1. Beer
2. PB&J

But under no circumstances would I ever, EVER cross the two. You must be drunk. What other explanation could there be??? I mean. I mean. Why? That is like murdering your two favorite things? Oh the humanity.






(ok. i'm being a little dramatic. but still. i'm not saying you shouldn't do it, i'm just saying that you shouldn't do it.)

P.S. If it turns out awesome, let me know.

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Old 10-15-2009, 03:53 AM   #6
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The recipe is all wrong, you should be using Goober Grape!

So, aren't you under by almost a half pound'o'nuts ? By your recipe 1 lb to 5 gal, 3lb to keg, 6lb to bbl, 42 to the recipe you mentioned. So, you are lacking nuts!

What about throwing the PB in the primary, maybe easier to distribute in warm wort, then you rack out of primary after the oil floats, into secondary and maybe you get one more chance to rack out from under any oil that passed to secondary into the bottling bucket?

-OCD

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Old 10-15-2009, 05:19 AM   #7
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I like pickles and I like ice cream - I would not like pickle ice cream. Same goes here (I'm sad to say).

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Old 10-15-2009, 05:26 AM   #8
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You folks are not giving it a chance...Think about it...Besides jelly, what goes great with PB? Chocolate! Chocolate Stout...come on...Reeses Peanut Butter Stout. This isn't Pickles and Ice Cream. It's stuff that actually goes together.

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Old 10-15-2009, 12:45 PM   #9
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I knew that I was going to get several "you shouldn't do it" posts. I eat PB&J and stout with some regularity so I figure it's worth a shot.

jldc: I had considered using PB2 actually, but I didn't want to have to buy $45 worth of it online to do so.

beerocd: Actually I think I'm about good on the peanut ratio since he was talking about actual peanuts and I'm using peanut butter. From what I've seen there's about a 4:3 ratio between the two. It still puts me a bit under, but I'd rather have to add more later than have a PB bomb. Good point about the timing of the addition, though.

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Old 10-15-2009, 04:38 PM   #10
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I did a PB Porter and used a peanut butter extract, 4 oz for 5 gal. It was great! No head or foam issues. As for the jelly addition, I would say rack your beer over some thawed out concord grapes and age for 2 weeks. My 2 cents. Sounds like a great recipe!

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