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Old 11-16-2012, 04:03 PM   #21
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Just curious if anyone has tried the Chocolate PB2 with the chocolate covered beavr nutz recipe? I ordered the plain and plan to brew this weekend.


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Old 11-16-2012, 10:35 PM   #22
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Again to everyone saying the peanut butter is mild. You really need to give this beer a good 3-4 months. Everything is overpowered at first by the roastyness and cocoa.

I do plan on brewing this with the chocolate pb2 next year just to see how it comes out. Ill deffinatly cut out the cocoa oowder though.


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Old 11-16-2012, 10:37 PM   #23
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Bottle for about a week now
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Old 11-17-2012, 12:35 AM   #24
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I made the chocolate covered beaver nuts recipe 7 or 8 months ago....everyone loved it, but it took about 4 months for the roasted nutty taste to come through. In fact, I just bought some more PB2 today for a sweet stout recipe. Added the PB2 in the secondary and racked the beer on top of it. It was a little difficult to syphon into the keg when I got close to the bottom of the carboy.
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Old 11-17-2012, 12:47 AM   #25
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I made a chocolate peanut butter porter two months ago. It really didnt have much PB at first but after two months you can taste it pretty well. It really shows through in the aftertaste. Kinda of a dark chocolate PB cup. I used a robust porter base with 8 oz honey, 8 oz powdered PB and 3 heaping tablespoons of cocoa powder in the last 10 minutes of the boil. Good enough I will do it again (next week) but I will use 12 oz of PB this time. You do get a little oil at the top of the bottle, but is mixes in during the pour.
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Primary: None
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On Deck: Amarillo Wheat, Summit Rye, Basic Pale with Zythos hops, Chocolate PB Porter II
Kegged: Delta pale, Chinook Pale
Bottled: Coconut Porter, Chocolate PB Porter, American Stout, Honey Walnut Porter
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Old 11-25-2012, 04:48 AM   #26
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Yo! I brewed this recipe today based off a really good peanut butter beer I had at the great american beer fest - the guy that brewed it was cool enough to give me some pointers. Wasn't a stout or porter which seems typical of PB beers - it was fn good though. He told me to do base malt with some C-30, 1oz Fuggle each @ 60 and 30, peanut butter powder at the beginning of the boil added slowly to disolve and dry english yeast - his beer was 11srm, 26ibu's and 6.5%. I made mine a little darker and plan on adding 4oz of cocoa nibs to secondary.

I did:
9.5lbs - 2row
1lb - crystal 30L
.5 - chocolate malt
.5 - Special roast

1oz - fuggle @60
1oz - fuggle @30

13oz - PB2 peanut butter powder added slowly at the beginnning of boil until disolved then I started my hop schedule.
S-04 yeast

4oz cocoa nibs will be added in secondary.

Brew day went smoothly and the first sample taste was great. Will let you guys know how it turns out!
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Old 11-26-2012, 11:17 PM   #27
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Cant wait to hear your results. My next attempt i plan on brewing this by adding the PB2 at flame out. I dont want to boil the pb because i dont want any extra bitter. Ill probably do one jar at flame out then the full 13 at secondary
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Old 11-27-2012, 02:13 AM   #28
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Cant wait to hear more about this! Subscribed!
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Old 11-27-2012, 03:15 PM   #29
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i bottled mine 2 weeks ago. Tasted one, not a whole lot of peanut butter taste, though you can see it in the glass. Thinking may have to sit a while.
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Old 11-27-2012, 08:54 PM   #30
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I think im a little late to the party, but i just finished carbing up my Chocolate Peanut butter Porter. I used a standard porter base and a bar of semi sweet, a bunch of Cocoa powder and some PB2 in the boil. I racked it onto more cocoa and PB2. Used Witbread yeast. 1 lb of PB2 total, most in secondary.

Its delicious but i wish it had a bit more peanut butter flavor. Next time i might do 2 lbs PB2.

Great beer but it needs some explaining before you serve it


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