Peanut Butter Chocolate Oatmeal Stout
This recipe is inspired by the Powdered Peanut Butter Porter recipe. Even though there was a lot of helpful information in that thread, there seemed to be conflicting opinions about how to impart the chocolate and peanut butter flavor. The procedure I have chosen to follow is to use Smuckers all natural peanut butter (Does anyone have good advice on how to de-oil it?), and to add 2lbs at the end of the boil, and then another pound in the secondary. I will also add 5oz of cocoa powder to the secondary. Other than that, the rest of the process will just be like a regular oatmeal stout.
Peanut Butter Chocolate Stout
Type: All Grain
Batch Size (fermenter): 5.00 gal
Boil Size: 6.00 gal
Boil Time: 60 min
End of Boil Volume 5.46 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 75.6 %
Fermentation: Ale, Two Stage
Amt Name Type # %/IBU
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 34.8 %
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 43.5 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 8.7 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 8.7 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 4.3 %
1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 9 -
0.75 oz Northern Brewer [8.50 %] - Boil 10.0 min Hop 8 8.2 IBUs
1.00 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 6 30.1 IBUs
1.00 lb Peanut Butter (Secondary 21.0 days)
2.00 lb Peanut Butter (Boil 10.0 mins)
5.00 oz Cocoa Powder (Fat Free) (Secondary 21.0 days)
Est Original Gravity: 1.059 SG
Est Final Gravity: 1.019
Estimated Alcohol by Vol: 5.2 %
Actual Alcohol by Vol: 4.7 %
Bitterness: 38.3 IBUs
Est Color: 39.5 SRM
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 11 lbs 8.0 oz
Sparge Water: 3.89 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Name Description Step Temperature Step Time
Mash In Add 14.95 qt of water at 165.5 F 154.0 F 60 min
Created with BeerSmith
I have not created a lot of recipes yet, and this is kind of uncharted territory, so input is not only welcomed it is encouraged:mug:
I made a Chocolate Peanut Butter Oatmeal Stout using Smuckers Natural Creamy PB and had great results. Mine was an extract beer (not that it really matters I guess). I left the PB sit at room temperature on my kitchen counter and skimmed the oil off the top every day until I felt I had removed as much as I could. Putting it in the refrigerator might help seperation, not sure.
I added 2lbs at 15 min, it wasn't over powering with PB flavor but gave the beer a nice nutty taste I thought. If I do it again I would probably add another lb or 2. Not sure how it would work by adding it directly to the fermenter, I'm interested to hear your results.
As far as de-oiling peanut butter, the only method I've seen is to spread it on paper towels and let the oil get wicked off that way.
I've been de-oiling 2 jars (2lbs) of Smuckers all natural PB for close to two weeks now. I spread it across a large cookie sheet, and have sandwiched it with paper towels, so far I have changed the bottom layer once, and the top layer 3 times. I'm not too sure how much more oil I can absorb off it. It is too the point where if I grab an end of it and lift up, rather than bend, it will break off.
I am thinking I am going to try and brew this recipe this weekend. Previously I was thinking of adding chocolate to the secondary only, and input about adding some to the boil also?
How did this turn out?
All my chocolate was added to the boil.
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