#### caioz1jp

##### Well-Known Member

1lb Rolled Oats

1.6lb Chocolate Malt

80z Carapils

8oz Caramel 120L

8oz Roasted Barley

1oz Chinook

1.25oz Spalt

1/4 cup cocoa powder

4oz cocoa nibs

13oz PB2 Powdered Peanut Butter

Mash at 155F for 60 minutes

Boil for 60 minutes

1oz Chinook @ 60 min

.75oz Spalt @ 60min

.5oz Spalt @ 20 min

1. Pitch yeast and ferment for a week. Longer if needed.

2. After fermentation add 13 oz of Powder Peanut Butter and 1/4 cup of cocoa powder. For this i used PB2 powder peanut butter from bell plantation and Hershey natural unsweetened cocoa powder.

3. Siphon the beer directly onto the peanut butter and cocoa.

4. Allow to sit for 3-4 days.

5. Add 4oz of cocoa nibs to the secondary and let sit for an addition 6-7 days. 10 days total from initial transfer.

6. After ten days proceed to bottle with appropriate carbonation methods. Optimal ready time for this brew is 4 months from brew date.

This is my first attempt of this. I was a little low on my OG because I over shot my batch sparge volume and lost about a gallon. When i siphoned the beer onto the PB2 and cocoa i made no attempt to mix it together. If some one wants to try giving it a good mix and letting it all settle i would love to hear the results.