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Old 03-15-2006, 03:31 PM   #1
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Default Peanut Butter Porter

Looking for a good brown porter recipe that would work well with peanut butter.

I was thinking of the following:
5lbs. pale liquid malt
1lbs. crystal 60L
8oz. black malt
4oz. roasted barley
10oz. chocolate malt
2oz Fuggles
6oz. Peanut Butter

I talked to my LHBS and he mentioned a friend that used 1lbs. of peanut butter. I can only imagine what that would do.
So any thoughts or alternative recipes that would work well with peanut butter?

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Old 03-15-2006, 03:33 PM   #2
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Correct me if I am wrong, but adding nuts to beer has been labeled A Bad Idea because of the oil in the nuts.

I might be wrong here, but this is what I recall reading/hearing.

-walker

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Old 03-15-2006, 03:37 PM   #3
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just use peanut oil...(that sounds nasty though). or Maybe you could dry-hop with roasted nuts.

im pretty sure peanut butter is just peanuts crushed untill the oil is released, then add salt...

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Old 03-15-2006, 03:39 PM   #4
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I'm adding straight peanut butter, it is that natural kind with no staples or even salt added.
I dumped as much as the oil as possible and then I left it inverted with cheese cloth to further drain out the oil. I have had it for 3 weeks now and it is almost dry and brittle.
I figure any oil that is left will float to the top and I can remove during racking. I could always use a tertiary if necessary.

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Old 03-15-2006, 03:40 PM   #5
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I think the concern with the oil is that it could go rancid on you and spoil the batch.

I'll wait for someone else to chime in here, but I'm pretty sure there is a thread on this forum (several months old) regarding adding nuts to beer.

-walker

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Old 03-15-2006, 03:44 PM   #6
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I have read about concerns with chocolate (cocoa solids), but according to my research if you boil it long enough you will isomerize the oils just like hop resins. I think if you use smooth peanut butter and boil it long enough (no idea how long that is) the oils won't be an issue. Still seems a bit of a weird idea to me, though. I'm not sure how boiling peanut butter that long would affect the flavor.

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Old 03-15-2006, 03:47 PM   #7
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yeah.. I'd like to recant my statement about the oil going rancid. I've searched this forum and found a LOT of threads about nuts.

(Search for peanut, almond, pecan, etc.... you'll find the threads about it.)

Nobody mentioned anything about rancid oil. There was some talk of head retention problems, but I apparently don't know my a$$ from a hole in the ground when it comes to adding nuts to a beer.



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Old 03-15-2006, 03:49 PM   #8
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I think head retention would be a major problem if you don't get the oils isomerized in the wort, i.e., added the peanut butter too late in the boil or after the boil. I was really concerned about a chocolate stout I did with real chocolate in the boil, but the head is actually pretty good on that beer.

OTOH, I don't have any idea about the relative amounts of oil we're talking about here...3.5oz dark chocolate vs. 6oz peanut butter...?

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Old 03-15-2006, 03:54 PM   #9
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Quote:
Originally Posted by Baron von BeeGee
I think head retention would be a major problem if you don't get the oils isomerized in the wort, i.e., added the peanut butter too late in the boil or after the boil. I was really concerned about a chocolate stout I did with real chocolate in the boil, but the head is actually pretty good on that beer.

OTOH, I don't have any idea about the relative amounts of oil we're talking about here...3.5oz dark chocolate vs. 6oz peanut butter...?
You got it. Any oil substance in the beer, will KILL head retention. Nasty too.
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Old 03-15-2006, 05:20 PM   #10
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Yes - Oil Kills The Head - I Made The Coffee-toffee Stout But Could Not Find Toffee Flavoured Coffee To Add As Per The Recipe
I Made Some Toffee(butter And Sugar Boiled To 300 Degrees F.) And Added It
Stout Tastes Good But No Head At All.
And Just An Observation - On Bottling I Could Smell A Really Nice Coffee Aroma But After Bottle Conditioning I Don't Taste Or Smell It Anymore. Anyone Else Notice This?

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