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Old 03-03-2008, 03:12 AM   #1
clemson55
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Nov 2005
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Opened the first bottle of my Peanut Butter Stout today. Carbonation seemed slightly low it has only been like 13 days so that probably why. It had decent head retention considering that I was expecting oils from the peanut butter to kill all head. Flavor to me was just slightly PB in nature. The SWMBO took one sip and said "it tastes like a liquid peanut butter cup". Had to defend it from her the rest of the night as it was the only one I chilled. Can't wait to see how this one ages.


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Old 03-03-2008, 03:27 AM   #2
Yuri_Rage
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I'm curious to see what you think after it matures a bit. This is one "oddball" brew that I've considered from time to time. Glad to hear someone had some success!

Try pouring it into a room temp glass next time. Frosty glassware tends to diminish head retention on even the most frothy of beers. Also, a warmer serving temp may open up some of the flavor for you.


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Old 03-03-2008, 03:36 AM   #3
ShortSnoutBrewing
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Nice to see. The PB in mine mellowed a bit over time, but it really didn't last too long once in the keg either. If I recall you doubled the amount of PB I used.

 
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Old 03-03-2008, 04:27 AM   #4
clemson55
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Nov 2005
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I'll go with a non chilled glass next time, didnt know that made a difference. I think this is one oddball that could really end up awesome if people keep trying it and tweaking it. I'm interested to see how it ends up with more time.


Yes, I went with a full pound of PB in the batch.
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Old 03-03-2008, 04:29 AM   #5
eschatz
 
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you need to post that PB stout recepie!!! i would really like to make that!
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Old 03-03-2008, 04:39 AM   #6
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Liquid peanut butter cup? *steals glass*
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Old 03-03-2008, 10:13 AM   #7
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Hmmm, I'm in for brewing this up. What exactly was your technique in using the peanut butter? Also where did you get the PB you listed in the recipe?

 
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Old 03-03-2008, 02:55 PM   #8
clemson55
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Recipe was completed as follows ccording to my notes.

9.3lbs of dark liquid malt extract boiled for 60 min
8oz rolled oats steeped 20 min
12oz chocolate malt steeped 20 min
4oz roasted barley steeped 20 min
1/2 oz each fuggles and tettnang 10 min into boil
1oz cascade 30 min into boil
1lb of PB at start of boil

I used Smuckers PB they have a variety with no added sugars and preservatives it was in the organic section at the local Bloom grocery store(high end Food Lion). I'm not sure that it was organic though dont recall seeing that on the label. This kind is good because a lot of oils seperate out in the jar so you can open it and just pour a lot of the oils out. You'll need to get as much of the oils out as you can though. I folded up about 5 paper towels laid them in a strainer in a pot then put the PB onto the paper towles in a 1/2" thick layer. Then put more paper towels on top. A week later you could see through the paper towels because of the oils. After that the PB is about the consistency of playdoh and much dryer. Then I just tossed it in the brewpot. It clumps up a lot in the boil so take your time when you put it in the break it up and be prepared to strain it all out later on.

I'm probably going to send a few out for the March beer swap if they go down well to others maybe it will end up in the recipe section.
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Old 03-03-2008, 02:56 PM   #9
mr x
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I definitely need to try this as an AG. Anybody with suggestions on yeast and mash temp?
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Old 03-03-2008, 06:02 PM   #10
ChrisKennedy
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Yeast, I would go clean, WLP001/1056/US05.

I would finish this fairly sweet, so mash high, maybe 156 or so. These sorts of beers are pretty much intended to be dessert beers, so it is appropriate that they are sweet.



 
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