nigel31
Well-Known Member
Hi,
I've been wanting to brew a peanut-butter/chocolate stout (as have many, apparently) for ages now; trouble is that I can't find anyone who's truly been successful with a method of incorporating the flavor of peanut butter (PB) into a brew.
Plenty have tried real, defatted PB, or used PB2 (a powdered PB product), or have used peanut or PB extract, but no one has said, for the record, that they've used *this* or *that* in *this* quantity with success (or provided tasting notes).
I'm gearing up to brew up a small (2.5- or 3-gallon) all-grain batch using PB2 and/or PB extract (if I can find it, I'd use it at bottling), but just wondering if anyone here can "be the hero" and say definitively that this works or that doesn't.
Anyone?
It'd be greatly appreciated...and you'd be a god among men.
Cheers,
Nige
I've been wanting to brew a peanut-butter/chocolate stout (as have many, apparently) for ages now; trouble is that I can't find anyone who's truly been successful with a method of incorporating the flavor of peanut butter (PB) into a brew.
Plenty have tried real, defatted PB, or used PB2 (a powdered PB product), or have used peanut or PB extract, but no one has said, for the record, that they've used *this* or *that* in *this* quantity with success (or provided tasting notes).
I'm gearing up to brew up a small (2.5- or 3-gallon) all-grain batch using PB2 and/or PB extract (if I can find it, I'd use it at bottling), but just wondering if anyone here can "be the hero" and say definitively that this works or that doesn't.
Anyone?
It'd be greatly appreciated...and you'd be a god among men.
Cheers,
Nige