- 5.5 lbs. Weyermann Pale Wheatmalt
- 4 lbs German Pilsnermalt
- Sacch’ Rest: 152° F for 60 minutes
- Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
- 1 oz German Hallertau (60min)
- 2 lbs Honey (10min)
- 16 oz Adams Peanut butter (10min) See Notes
- 16 oz PB2 (Rack onto in primary)
- 4 oz Strawberry Extract (1 day prior to bottling)
- LIQUID YEAST OPTION: Wyeast 3068
- Into primary tastes just like peanut butter and honey sandwiches.
- Into Secondary tastes like peanut butter flat beer.
- Into bottles tastes like peanut butter beer and smells identical to a strawberry pbj.
- Out of bottles tastes and smells like a pbj, good carbonation and even a head despite the peanut butter. This isnt a session beer, However my wife loves them and they arn't bad with a meal or some potato chips. This recipe would make a good peanut butter beer if you just left out the extract.
Mash everything and boil it up like normal, for the Adams peanut butter just dump the layer of oil off the top and add to boil kettle. once honey and peanut butter are in kettle you will pretty much have to stir for the next 10 mins. Once wort is chilled rack into primary mixing in the PB2, your beer should look like tan milk. Add yeast and use a blow off tube!!! (I woke up to a house that smelled like peanut butter sandwiches and a closet full of it, Peanut butter and honey is sticky lol) After 2 weeks rack into secondary you should have around .75 gallons of trub and a little oil on top of the beer, try to keep it out of secondary. Let sit in secondary for about a week, 1 day before bottling add the strawberry extract. Let condition in bottles for 3 weeks and enjoy some liquid pbj.