briandickens
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- Aug 9, 2007
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Coming off of a decently received Strawberry Wheat, my wife suggested we make a Peanut Butter and Chocolate beer. (I like keeping her involved in the brewing so that she'll be okay with me spending money on it. Also, I get to have a kegerator in the dining room.) So I've been thinking about it and I think I put together a decent enough recipe for a PEanut Butter Cup Porter, but I want some advice.
I am going to use Hershey's cocoa powder at the end of the boil for the chocolate flavor. I am torn on where to get the peanut butter flavor from. I know I can get nuttiness from grains, but I think I want to use some sort of peanut product in the beer. I've seen recipes using low fat peanut butter, natural peanut butter with the oil poured off over the course of 6 weeks, and peanut butter extracts. I've also come across a product called PB2 which is a powdered peanut product made by squeezing the oils out of peanuts. I think I'd be willing to try the PB2 out as it seems I could use it at the same time I add the cocoa. Right?
Another thing to take note of is that even though I have put together an all grain recipe, I've never actually brewed an all grain batch. I am doing my first this weekend (ordinary bitter).
So, here's the recipe as it stands so far. I mostly adapted it from some of Jamil's porters, but took out black malt to avoid the bitter tastes and replaced with more chocolate malt to give it nutty tastes. And it still says peanut butter, but I might change that out for something else later. Any suggestions? Thoughts? Ideas?
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.00 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.00 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 8.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 8.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 32.3 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 2.6 IBU
0.50 oz Fuggles [4.50 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Goldings, East Kent [5.00 %] (0 min) (Aroma Hop-Steep) Hops -
2.00 oz Peanut Butter (Boil 30.0 min) Misc
4.00 oz Peanut Butter (Boil 60.0 min) Misc
8.00 oz Cocoa Powder (Hershey) (Boil 2.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
I am going to use Hershey's cocoa powder at the end of the boil for the chocolate flavor. I am torn on where to get the peanut butter flavor from. I know I can get nuttiness from grains, but I think I want to use some sort of peanut product in the beer. I've seen recipes using low fat peanut butter, natural peanut butter with the oil poured off over the course of 6 weeks, and peanut butter extracts. I've also come across a product called PB2 which is a powdered peanut product made by squeezing the oils out of peanuts. I think I'd be willing to try the PB2 out as it seems I could use it at the same time I add the cocoa. Right?
Another thing to take note of is that even though I have put together an all grain recipe, I've never actually brewed an all grain batch. I am doing my first this weekend (ordinary bitter).
So, here's the recipe as it stands so far. I mostly adapted it from some of Jamil's porters, but took out black malt to avoid the bitter tastes and replaced with more chocolate malt to give it nutty tastes. And it still says peanut butter, but I might change that out for something else later. Any suggestions? Thoughts? Ideas?
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 72.00 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.00 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 8.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 8.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %
1.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 32.3 IBU
0.50 oz Fuggles [4.50 %] (15 min) Hops 2.6 IBU
0.50 oz Fuggles [4.50 %] (0 min) (Aroma Hop-Steep) Hops -
0.50 oz Goldings, East Kent [5.00 %] (0 min) (Aroma Hop-Steep) Hops -
2.00 oz Peanut Butter (Boil 30.0 min) Misc
4.00 oz Peanut Butter (Boil 60.0 min) Misc
8.00 oz Cocoa Powder (Hershey) (Boil 2.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale