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Kmcogar 08-20-2012 03:58 PM

Im brewing my peanut butter porter tonight.....
 
3 Attachment(s)
WEll I'm gonna give a peanut butter porter a go tonight. I'm gonna work with the ingredients I got. I think it will turn out well. I wish mash around 154. Hopefully this will turn out good.



Attachment 72472



Attachment 72473

After it ferments I'm going to put 2 jars of bells PB2 powdered chocolate peanut butter in the secondary. Probably for about 2 weeks.



Attachment 72473

It says each 7 oz jar is equal to 18oz of real peanut butter. I'm hoping this will put enough flavor in it for me.


Any thoughts?

Kentunkel 08-20-2012 04:08 PM

Just one thought...do I have any peanut butter? Mmmm. Sounds delicious!

Xpertskir 08-20-2012 04:18 PM

Wont the oil kill your head retention?

CHefJohnboyardee 08-20-2012 04:26 PM

Quote:

Originally Posted by Xpertskir (Post 4346254)
Wont the oil kill your head retention?

The powdered peanutbutter is supposed to not be oily. I haven't done it but I've read about it working that way... Been wanting to try it.

Kmcogar 08-20-2012 04:26 PM

Quote:

Originally Posted by Xpertskir
Wont the oil kill your head retention?

The powdered PB2 has no oil. They use water instead of oil to give it the peanut buttery texture. But that's why I threw that 1lb of carapils in there. To insure good head retention.

BrewThruYou 08-20-2012 04:33 PM

For my PB porter, I used pale chocolate malt and belgian debittered black malt for color. I wanted to try to stay away from the roastiness of traditional dark malts. For a 5.5G batch, I used 8oz of 100% cocoa powder at the end of the boil and then 16oz of PB2 in secondary (it's a mess...use a funnel and have a thin stick or straw to stuff it down the funnel).

It's a good beer. Next time, I'm adding flaked oats and maybe a little bit of regular chocolate malt for a little bit of roastiness. Since I went very low with the hops (20 IBUs) and tried to stay away from the roastiness, it's a little too sweet for me. Non-craft beer drinkers love it because it's something different, it's sweet and it's a novelty.

Xpertskir 08-20-2012 04:34 PM

OH....powdered, I missed that/didnt know it existed. Glad I subscribed, please update us on the results.

atom 08-20-2012 06:42 PM

I did a chocolate pb stout. i used PB2 (4 oz @ 5 min and 12 oz in the secondary for a week). When I do it again, I may double that. As it stands it has a PB flavor, but it's not strong.

Kmcogar 08-20-2012 07:22 PM

Quote:

Originally Posted by BrewThruYou
For my PB porter, I used pale chocolate malt and belgian debittered black malt for color. I wanted to try to stay away from the roastiness of traditional dark malts. For a 5.5G batch, I used 8oz of 100% cocoa powder at the end of the boil and then 16oz of PB2 in secondary (it's a mess...use a funnel and have a thin stick or straw to stuff it down the funnel).

It's a good beer. Next time, I'm adding flaked oats and maybe a little bit of regular chocolate malt for a little bit of roastiness. Since I went very low with the hops (20 IBUs) and tried to stay away from the roastiness, it's a little too sweet for me. Non-craft beer drinkers love it because it's something different, it's sweet and it's a novelty.

Thanks for the advice. I might be throwing in some flaked oats. Hopefully, it's not too sweet. I hate sweet beer.

Kmcogar 08-20-2012 07:38 PM

Quote:

Originally Posted by atom
I did a chocolate pb stout. i used PB2 (4 oz @ 5 min and 12 oz in the secondary for a week). When I do it again, I may double that. As it stands it has a PB flavor, but it's not strong.

I wish I had more pb2........I probably won't throw any in the boil. I feel like it would be a waste. The yeast will probably eat up all the sugars


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