Anyone successful with peanut butter?

[nigel31]

Hey Mischief,

I'll be racking my now-chocolate stout on top of 1.5 jars of PB2 (it's a 3-gallon batch) that I've had mixed with vodka for a week or so now. Did you taste any of the vodka in your final product? I'm concerned, as you'd said you were. Just making sure. I'll be watering it down somewhat to pour it into the secondary (along with vanilla beans), and will be racking the beer on top of it, then letting it sit for 2 to 3 weeks.

Thoughts on that? Big thanks!
Nige

 

[Mischief_Brewing]

Hey Mischief,

I'll be racking my now-chocolate stout on top of 1.5 jars of PB2 (it's a 3-gallon batch) that I've had mixed with vodka for a week or so now. Did you taste any of the vodka in your final product? I'm concerned, as you'd said you were. Just making sure. I'll be watering it down somewhat to pour it into the secondary (along with vanilla beans), and will be racking the beer on top of it, then letting it sit for 2 to 3 weeks.

Thoughts on that? Big thanks!
Nige

I didn't detect a hint of vodka in mine, and I used way more than I was comfortable with. My base was a complex stout to begin with so any and all of the alcohol was completely hidden.

 

[nigel31]

Great, thanks for the reassurance. Monday's racking day, and I won't worry about the vodka flavor coming through, then. I'm hoping the vanilla beans (they've been chopped, scraped, and soaked in Maker's Mark bourbon for a week or so) will help me realize a milk-chocolate flavor; also, I've got some really great-smelling/-tasting chocolate extract that I'll add at bottling if need be. Smells pretty much JUST LIKE the chocolate aroma from Southern Tier's Choklat!! Wouldn't be surprised if they used it (Watkins brand) in that brew at kegging/bottling.

 

[Mischief_Brewing]

Great, thanks for the reassurance. Monday's racking day, and I won't worry about the vodka flavor coming through, then. I'm hoping the vanilla beans (they've been chopped, scraped, and soaked in Maker's Mark bourbon for a week or so) will help me realize a milk-chocolate flavor; also, I've got some really great-smelling/-tasting chocolate extract that I'll add at bottling if need be. Smells pretty much JUST LIKE the chocolate aroma from Southern Tier's Choklat!! Wouldn't be surprised if they used it (Watkins brand) in that brew at kegging/bottling.

If you don't mind sending me the information on that chocolate extract, i'd appreciate it! Since I'm 100% kegging, I'm looking into killing the yeast and backsweetening a batch to get the ultimate chocolate/peanut butter flavor...

 

[nigel31]

Damn, I envy you. I'd love to be able to kill the yeast at 30 (or 40!) to make sure it's desserty.

I used Watkins Chocolate Extract:
http://www.watkinsonline.com/productdetail.cfm?Product=21398&gcatalogLocale=USA

Probably any good-quality chocolate extract will do; doesn't have to be Watkins, but it does smell Choklat-y, though. When you brewing it again?

You're gonna backsweeten with lactose, right? I enjoy all the math behind that process. Kinda crazy!

If you want, you can email me if you need more info: [email protected]

 

[whatsleftofyou]

I was talking to Joe Short about his PB stout awhile back and he said he uses the equivalent of 1 1/3 lb of actual peanuts for 5g. I can't remember where he used them though, unfortunately, since this was a year and a half ago. When I asked about the oils, he just said, "I just roll with it. You're racking out from under it anyway".

 

[nigel31]

Update (for any interested): On Monday (3/7/11), I put the following into my sanitized 3-gallon carboy (secondary), then racked my chocolate stout onto it:

- 1.5 jars of PB2 that I'd mixed into/soaked in vodka for almost two weeks
- 1.5 vanilla beans that I'd chopped, scraped out, and soaked in Maker's Mark for almost two weeks
- 1.2 lbs. of lactose, mixed in water and boiled for 10 minutes, then cooled to 70F (I'd dumbly forgotten to add it to the kettle on brew day). I actually mixed this cooled mixture into the PB2/vodka mixture to water it down nicely, making it easily pourable into the carboy.

Must say, when I sampled it before adding the airlock--granted it'd just been mixed thoroughly--it was dynamite. Very peanut-buttery, nicely chocolatey, and not just cocoa flavored, either, but chocolatey. I brewed it with cocoa powder, but the vanilla must've brought out/helped give the perception of actual chocolate. I was thrilled with it as it was, and if it stays that way, I'd still be happy--can only see it improving over the next two weeks 'til bottling, though. <fingers crossed>

Will update on bottling day.

 

[skultch]

Hey guys,

I love these recipe ideas. I plan on doing a 5g batch with 6lbs DME this week (2nd batch ever for me). I want a less deserty beer than you guys, I think, and I want the PB and chocolate flavors to be noticeable but not strong. I plan on using nigel's amounts + 2/3. Do you think an OG of 1.060 will be good enough, or should I order some more? Would you guys add cocoa AND lacose during boil, then PB2/beans infusions at secondary? How long in primary? Do your really put the vodka and bourbon in with the PB2/beans?

Thanks a ton. Any other suggestions for my scenario are greatly appreciated. I'm really excited about this beer.

Edit: I was thinking of trying this new product from PB2 http://www.amazon.com/Powdered-Cocoa-Peanut-Butter-New/dp/B0043WOANY/ref=sr_1_2?ie=UTF8&qid=1299967220&sr=8-2

 

[nigel31]

Skultch,

No need to make it an imperial stout. My stout was around 6%. I'm looking for massive flavors, so you may not want to add 2/3s to my stuff. (Or is that because my batch was 3 gallons?) I added cocoa (5 oz.) near the very end of the boil (after mixing it with bottled water to make it less clumpy in the kettle), and I'd definitely add lactose to the boil (I've read at the beginning and also at or near flameout--I'd add it sooner than later), but I forgot it on brew day. You've got all the additions correct. I had it 2-1/2 weeks in the primary, but 1-1/2 would probably be fine. You may want it a bit longer, like 2 weeks, in the secondary so that all the new flavors meld properly.

I did cover the beans with bourbon in a sanitized jar, and mixed the PB2 with vodka, though bourbon or any spirit would work (rum could be good, too, especially dark rum). From what Mischief Brewing said, the vodka isn't tasteable in the final product, but it helps draw the flavors whatever's soaking in it and also helps sanitize it a bit, as not much if anything can live in spirits like that.

For chocolate flavor, I'd stick with good quality unsweetened cocoa powder. The cocoa PB2 has cocoa powder, but you don't know how much and how much flavor it'll impart. You may have great results, though. If you try it, keep updating us.

Good luck, and have fun with that brew. And welcome aboard.
Nige

 

[skultch]

Thanks Nige!

Yes, I figured going from 3g to 5g, I would just add 2/3 to your recipe, but you are right, I'm not looking for as big of a flavor. I want a more anytime kinda beer, not a desert only beer. I guess what I'm looking for is a Milk Chocolate stout, with a little more than a hint of PB. I want the PB to be there, but I just don't want the PB to overpower the chocolate, and I still want it to taste at least a little bit like a normal sweet stout.

I will probably do 2 weeks in primary, but really only to time it with the vodka/bourbon infusions. I'm not a fan of rum, so I'll stick with the Maker's.

I will also remain flexible with the secondary additions. That way, I can adjust amounts to my liking, depending on the taste at the end of primary.

Edit: I adjusted my recipe in a calculator, and it looks like the OG will now be 1065. I was planning on using one packet of Muttons dry, since I already have it. Should I double pitch, or use a starter? I was thinking about buying the starter kit from Midwest, anyway.

Thanks

 

[rycov]

just a thought, and it maybe wrong, but it seems like you could use the ingredients for penut butter seperately and it might be easier. like use some roasted penuts and then backsweeten later. i don't know what else is in penut butter, but you see what i'm sayin. i haven't ever done it so i don't know about the oils in penuts, but there are probably fewer than in peanut butter.

also good idea. this does sound delicious.

 

[Mischief_Brewing]

just a thought, and it maybe wrong, but it seems like you could use the ingredients for penut butter seperately and it might be easier. like use some roasted penuts and then backsweeten later. i don't know what else is in penut butter, but you see what i'm sayin. i haven't ever done it so i don't know about the oils in penuts, but there are probably fewer than in peanut butter.

also good idea. this does sound delicious.

The key to using peanuts of any kind is getting the fat/oil out of them. PBpowder by Bell is 90+% fat free (powdered). The downside is that they add sugar. If you used peanuts, which some people have done, you would need to crush and spend a considerable amount of time removing the natural oil. The powder cuts that step out completely.

 

[rycov]

is it made out of natural stuff? i was thinking you guys were talking about some kind of artificial peanut butter. also how would you get the oil out of peanuts?

 

[pjj2ba]

Lecithin will very effectively emulsify the oils in PB (and chocolate) and help prevent any loss of head issues. I've used it successfully in some experimental beers with a high oil content and had no lack of head issues

 

[Mischief_Brewing]

is it made out of natural stuff? i was thinking you guys were talking about some kind of artificial peanut butter. also how would you get the oil out of peanuts?

I'm pretty sure (if I remember correctly) that the powdered stuff from Bell is just peanuts, sugar, and a little salt.

Removing oil from raw nuts is an involved process that has you pressing them between paper towels for a good amount of time, while constantly replacing the oil soaked paper.

 

[rycov]

oh ok. i didnt know anything about the powder, (or the peanuts )
i was just trying to think of other ways for the op to get it done.

thanks myschief

 

[rycov]

*Mischief

 

[nigel31]

3/24/11

Okay, so I bottled it last night. Ended up with a case (24 12s/16s) exactly (it was a 3-gallon all-grain batch). It had a peanut-butter-colored "head," sort of. Well, bubbles on the surface, but not the fermenting kind, almost like a pseudo-kraeusen. The thief came out feeling kind of greasy, actually--quite odd, mildly alarming--but it all tasted damn good. Not as peanut-buttery as when racking onto the peanut butter, naturally, but the flavor was there. Next time, I may stir it very gently after a few days in secondary to mix it, 'cause . Added some chocolate extract (bit more than a 2-ounce bottle) and peanut butter extract (half a bottle), primed it for 2 volumes with dextrose, and put it in glass. We'll see how it is in a week and a half, or two if I can wait that long--and I'll try. This is one of those better-in-a-month-or-so brews, I understand, so we'll see. Updates to come in a couple weeks.

 

[skultch]

I brewed mine two nights ago. 2nd batch ever. I now have 5g of 1051 OG milk chocolate stout, 2.5 jars of PB2 now PBvodka butter, and 2.5 opened and gutted vanilla beans in Makers.

I now have two mediumish mistakes under my belt. On my first batch (robust porter) I forgot to add a liquid to my airlock when I replaced the blowoff tube. It wasn't a big deal since it was only 24 hours, most of the fermentation was complete, and the beer is better than I ever expected. (Drinking one now

This time I miscalculated the boil off. I used my keggle for the first time and started with 7.5g of water. I figured since I'm at 11k feet elevation (super low humidity) I would boil off ~2g in two hours. I think it was the blizzard outside that did me in. It was super cold, snowing sideways, and I don't have a heat shield yet. I ended up with 6 gallons at 1051, and that was after 45 minutes of extra boil (didn't want it hoppy anyway). I thought about boiling more off, but then remembered that I don't need a big beer and I can always add flavor to the secondary. Or, now I see that I could do it at bottling, too. Thanks Nige!

To my delight, the color was PERFECT, just like a Reese Cup! Buuuuuut, that was at 24hrs, not 48. I just now took the shirt off the fermenter, and it seems that color was from the cocoa that has now settled to the bottom. Hmmmm.

Nige, I love that you are a couple steps ahead of me. I can't wait to hear how it tastes.

 

[nigel31]

Skultch,

Way to go, brother. That's the stuff! This is a ballsy second brew for you (I've been brewing for a bit over one year), and it shows that you're "brewing with abandon" as Randy Mosher would say. (You may want to pick up his "Radical Brewing" book as a very cool reference, just 'cause it's an amazing read and full of neat information.)

Good going on your "cherry brew," and don't it taste even better knowing all the care and thought you put into it? I know it does.

The "good stuff" does sink to the bottom, yes. I'll try stirring it GENTLY next time around (with the sanitized small end of a plastic paddle or spoon) to get more contact area. A heat shield? I can't even imagine what that is! That's Colorado for me, right?

You'll definitely hear the results of my labors; really glad to be a help in any way, and yes, it's cool that you're following my steps and taking notes. My pleasure.

From my tasting at bottling, you may want to add another vanilla bean or two to the Maker's. I had what I had for 3 gallons, and I'm pretty sure you're making 5. Just be sure to clean the beans well and to sanitize anything that touches it (chopping board, knife) first.

Stay tuned, kid.
Nige

 

[2337me]

There is a brewery in WA that fermented their beer on top of PB. I friend read about it and told me but she could not remember who it was.

I recently made a creme ale and added Frangelico and Chambord to the keg. Those two liquors, when mixed together, makes a shot that is called a PB&J. And, it does taste like PB&J, so I tried it. Not bad, but wasn't my cup of tea, so I don't plan on doing it again. However, after reading this thread, I may try a very small batch in a stout.

 

[nigel31]

3/31/11 First tasting after bottling. (8 days in bottles.)

Okay, so I cracked a 12-ounce open last night to gauge progress. Out of the bottle leapt strong peanut-butter aromas--almost overwhelmingly so!--and that bode well. While I got a kssst! from the bottle, there wasn't too much head to be found just yet. Actually, there was a bit of a greasy film on the top. Not so much as to be nasty or off-putting, but perhaps enough to inhibit head retention. I was able to swirl up a bit of a head, but it didn't last long.

The taste and aroma, however, were off the hook. Smelled pretty much just like a Reese's PB cup, and the taste was as close as beer would allow to said confection. Success!!! (So far, anyway.) Was definitely beer, but the chocolate and peanut butter flavors were BANG in your face. Twas absolutely desserty and sweet. The great news is that it can only improve in the next couple/few weeks. Looking forward to tasting it after a month in glass.

This all said, I'm really encouraged by this 3-gallon "test batch," and will make it next as a full 5-gallon brew.

Oh yeah, there was a fair bit of sediment at the bottom of the bottle (I poured slowly and with care); probably peanut-butter "stuff" and possibly some cocoa left over from the boil.

All in all, just what I'd hoped for at this stage of the game, and entirely unlike anything I've ever tasted. In a very good way, of course.

Skultch: how's it coming along, mate?

Nige

 

[powerfreak]

@nigel31... sounds completely awesome. I have to make it now.

What base recipe did you use? Did you post it and I missed it?

 

[shauntraxler]

Hey nigel, you and I are about on the exact pace with this. I have my first bottle in the fridge as I type. I'm gonna chug er' down before work tonight and see how it goes. It's funny, (and I don't know if you read my thread) but we used a lot of the same stuff. We both used Watkins PB and Choc extract as well. I'm glad yours turned out well! I'll let you know how mine goes!

Oh, and here's the link in case you or anyone hasn't seen it..

https://www.homebrewtalk.com/f12/extract-peanut-butter-stout-229770/

Cheers!

 

[nigel31]

@powerfreak: I'd tell ya, but then I'd have ta kill ya! Actually, my recipe's in my brew log at home. I'll look into it this weekend for you. It'd work with any stout recipe, I'd guess, but the key is the cocoa powder (at flameout), the PB2 (soaked in vodka or bourbon) in the secondary, the vanilla beans (soaked in same) in the secondary, and then the extracts at bottling. I do remember that my recipe was based loosely on the Chocolate Milk Stout (All-grain) from Northern Brewer, but I can give you the details soon.

@shauntraxler: No, I did it FIRST. So you're NOT on pace with me. It was MY idea first. Totally kidding, Shaun. The Watkins extracts do seem of high quality, yeah. My batch was 3 gallons, and I believe I used maybe 2.2 oz. of chocolate extract and 1.8 (roughly) of the peanut butter extract. A bit over one bottle of the choc, a bit under of the PB. The chocolate extract smelled DOPE; very close to the Southern Tier Choklat aroma in my estimation. The PB smelled a bit odd, but I know that things mellow out and meld over time, so I added most of the 2-oz. bottle. I'd guess mine would be more of a flavor bomb than yours, but that's what I was going for. I used 1.5 jars of PB2 in the secondary for a 3-G batch, too, and didn't boil any--big credit to Mischief Brewing for the valuable info on that (he boiled some and wasn't able to taste any PB when racking to the secondary, so it seems that it may've been boiled out or scrubbed out by fermentation). Hope yours is as great as my early tasting was. Let us know.

 

[Mischief_Brewing]

Shoot, now I need to look into ordering the ingredients to do this one again....

I might be brewing a black IPA this weekend while cleaning out the garage (between drinking and playing pool). Nigel, if you want to come down and hang out, let me know.

 

[nigel31]

Real recipe below. Changes to previous post boldfaced. I consulted my actual brew log.
Ahh wait, I found the recipe here at work:

3-gallon all-grain, no-sparge batch. (I upped the grains by 25% to make up for the lack of efficient sparging.) For the technique and info on no-sparge/small-batch all-graining, see here: http://www.classiccitybrew.com/homebrew.html. Tremendously helpful, and it's easy. I use a mash/lauter tun method (with a converted 5-gallon Rubbermaid cooler) and a 6-inch stainless steel screen (got mine at Midwest Supplies), and it's a great way to lock in mash temps.


7.2# Maris Otter
10.8 oz. Chocolate malt (Simpson's), including 2 oz. of pale chocolate for complexity)
3.6 oz. Extra dark crystal (Simpson's)
3.6 oz. Dehusked Carafa III

Mashed high (156F) for one hour.

1.2# lactose to the boil (I added it to secondary 'cause I forgot to add it to the boil)

5 oz. Scharffen Berger cocoa powder, mixed with some boiled water and stirred, added just before flameout

.6 oz. Fuggles at 60 minutes

Wyeast 1084 Irish Ale yeast (no starter, but pack was fully inflated--remember, I did only a 3-G batch)

Vanilla: Rinsed, then chopped up 2 long (~5 or 6 inch) vanilla beans, soaked in Maker's Mark (maybe 3 oz.) for a week or so in a sanitized jar, then added to the secondary. Added vanilla because I'd heard that it enhances the cocoa powder flavor, adding a bit of sweetness and making for more of a "milk chocolate" flavor vs. a cocoa flavor.

Peanut butter: Soaked 1.5 jars of PB2 (powdered peanut butter) in vodka for a week or so (covered, but not refrigerated), then added to secondary.

Racked the beer onto the beans and PB2 mixture in the carboy to ensure proper mixing.

At bottling, added one 2-oz. bottle (plus a bit more) of Watkins chocolate extract and almost one 2-oz. bottle of their peanut butter extract. Gently poured these onto beer/priming solution in bottling bucket. I aimed for 2 volumes of carbonation with dextrose (corn sugar).

That should pretty much do it. If anyone else makes it, I'd love to hear how it came out.

Nige

 

[nigel31]

@Mischief. Thanks a lot, that may be a possibility. Send your email address to [email protected].

 

[powerfreak]

@nigel... thanks bud! without a nick or bullet wound to boot! woohoo! :cheers:

 

[nigel31]

@powerfreak: Glad to help. I've updated/corrected quantities of malts and hops and have boldfaced the new numbers. Have at it!