Mischief_Brewing
Well-Known Member
Sorry for the new thread about this, but the original thread discussion its use" https://www.homebrewtalk.com/f12/peanut-butter-porter-w-powdered-peanut-butter-61538/ is long and I want to try and focus on finding out how to best utilize this stuff.
So the product is PB2 from the Bell Plantation
The ingredients are:
From what people have said in the other thread, they have used large quantities and had very little flavor in the end.
My primary question is how could we best utilize this product to gain the maximum amount of peanutbutter flavor in the end product?
Does anybody know when the best time to put this ingredient into the brewing process? Will it always settle out and leave very little in suspension or is it a matter of boiling it longer? Are peanuts soluble in alcohol or water at all?
What would be the maximum amount I could use based upon the salt content and not kill my yeast and/or the beer?
Any information you guys/gals have that would help me determine the best way to make my peanutbuttercup stout is greatly appreciated!
So the product is PB2 from the Bell Plantation
The ingredients are:
PB2: Powdered Peanut Butter
Ingredients: Roasted peanuts, sugar and salt.
Serving size: 2 Tablespoons (12 grams)
Servings per container: 15
Amount per 2 Tablespoon serving (when mixed with water):
Calories: 45
Calories from fat: 13
Value and % Daily Value*
Total fat 1.5 g 3%
Saturated fat 0 g 0%
Trans fat < 0.01 g
Cholesterol < 0.01 mg 0%
Sodium 94 mg 4%
Total carbohydrate 5 g 2%
Dietary fiber 2 g 8%
Sugars 1 g
Protein 5 g
Vitamin A < 1%
Vitamin C 0%
Calcium <1%
Iron 0%
From what people have said in the other thread, they have used large quantities and had very little flavor in the end.
My primary question is how could we best utilize this product to gain the maximum amount of peanutbutter flavor in the end product?
Does anybody know when the best time to put this ingredient into the brewing process? Will it always settle out and leave very little in suspension or is it a matter of boiling it longer? Are peanuts soluble in alcohol or water at all?
What would be the maximum amount I could use based upon the salt content and not kill my yeast and/or the beer?
Any information you guys/gals have that would help me determine the best way to make my peanutbuttercup stout is greatly appreciated!