dmoore714

Recipes 

I did the Midwest extract recipe for this (chocolate covered beavr nuts). I uszed 16oz of PB2 in secondary, along with cocoa powder and cocoa nibs. It was very very good. The choco and pnut flavors were subtle but noticable. Id like to do it again and use some in the boil and in secondary.

JaimeTheLimey

Recipes 

I do a large stout, add 3 jars in the last few minutes of the boil (you could probably use 2), and secondary on 3oz of cacao nibs. I really like the end result although it's really hard to achieve a Reese's flavor because the PB2 tastes more like peanuts than peanut butter. I've heard of guys using real PB though.

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On deck:
WTFunk 100% Brett; Basic Lambic
On Tap:
WTFunk Farmhouse Ale; English Strong Bitter
Bubbling:
One Pound IPA; Black Halo on Cacao Nibs; ****s and Giggles Cherry Blonde Sour; Berliner Weisse
Cellar:
Black Halo (Belgian Dark Strong)

BrokenKnucklesBrewery

Recipes 

Ok so I have my base recipe. A Milk stout. 5 gallon batch as follows.

1lb crystal 60L
6lb dark Munich
1lb 2-row
8oz roasted barley
.25lb chocolate

1oz cluster @ 60min
1oz cluster @ 30min

Mash with 3.5 gallons @ 155* for 1 hour.
Batch sparge

I know i need to add lactose to make it a true milk stout, but this being my first stout, I don't know when to add it, or how much.

As far as the chocolate peanut butter, I am going to use cocoa nibs and pb powder. Should I add any to the boil? Also saw where people left the whole batch in primary the whole time and just added them in after two weeks.

Brew day is Sunday!

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PRIMARY:Wheat IPA
SECONDARY:Imperial Nut Brown
KEGGED: empty

jknapp12105

Recipes 

I would add the lactose the last 10 minute of the boil. I would add your chocolate nibs and on powder to the secondary, then rack your beer on top. If you put the powders in the boil, it could possibly cook out the favors that you want to thrive in your beer. If you add to secondary, it will have a more distinguishable taste.

jknapp12105

Recipes 

Also if it were me, I would add a little Maltodextrin to make it more full body. I love milk stouts. Sounds like a great recipe

BrokenKnucklesBrewery

Recipes 

Jknapp, when and how much maltodextrin?

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PRIMARY:Wheat IPA
SECONDARY:Imperial Nut Brown
KEGGED: empty

jknapp12105

Recipes 

Add the Maltodextrin the last 10-15 minutes to the boil. It really doesn't matter. In the HB store near us, the MD comes in 8 oz packages. I use the full 8 oz in a 5 gal batch. It does wonders on thinness. Same concept as flower to water to make gravy.