Chocolate Covered Beavr Nutz

[Matterpro]

Bottled this morning, 5.55 gallons --> 55 bottles. Tasted great, chocolate malt nose, bitter sweet malty chocolate stout flavor with the tiniest peanut-butter after glow.

Added back 3g of rehydrated dry yeast (after being in secondary for over a month with a higher ABV, I chose to not risk having too little yeast for priming) to 4.3oz corn sugar. Finished at 7.8% ABV after accounting for the vodka I added to the PB2 and Cocoa powder.

Can't wait to taste it carb'd up and conditioned a bit more.

 

[onthedot]

So this brew sits on the powdered pb and coco powder for only 10 days?

Has anybody kept it on those ingredients longer?

 

[emprbasist]

I kept it on the cocoa and pb for at least 2 weeks. I gently stirred it when I first racked it on top of the ingredients in the secondary. No problems keeping it on them longer that I know of.

 

[Matterpro]

Kept mine on the PB2 and cacao nibs/cocoa powder for about a month. We just bottled it monday, so I tasted it uncarbed, but it was super smooth.

 

[jswansonjr]

I've only brewed 2 beers so far, and wanted to try a Stout for my next one, and this sounds amazing! I have a couple questions though, if you guys dont mind helping a total noob out! I have not done All Grain brewing, and don't think i'm quite ready to try it yet. So, what would you recommend i use for either a DME or LME? Would the DME or LME only replace the Domestic 2 Row, and i'd still be mashing the oats, chocolate, carapils, caramel, and barley? I'm a total novice when it comes to brewing right now, but i've tried reading lots of threads and the "how to brew" website, yet I still don't quite understand some of the processes! Thanks for any info.

 

[emprbasist]

I've only brewed 2 beers so far, and wanted to try a Stout for my next one, and this sounds amazing! I have a couple questions though, if you guys dont mind helping a total noob out! I have not done All Grain brewing, and don't think i'm quite ready to try it yet. So, what would you recommend i use for either a DME or LME? Would the DME or LME only replace the Domestic 2 Row, and i'd still be mashing the oats, chocolate, carapils, caramel, and barley? I'm a total novice when it comes to brewing right now, but i've tried reading lots of threads and the "how to brew" website, yet I still don't quite understand some of the processes! Thanks for any info.

Midwestsupplies.com sells an extract version of this kit. If you find it on their website you can see the ingredients on the side of the box, and maybe in the pdf instructions attached.

 

[jswansonjr]

Midwestsupplies.com sells an extract version of this kit. If you find it on their website you can see the ingredients on the side of the box, and maybe in the pdf instructions attached.

Awesome, i will check that out, thanks!

 

[MoeIPA]

looks fantastic!

 

[Matterpro]

Wow. Just wow. This turned out so thick and delicious. My wife is over the moon on this recipe (and so am I!).

Super chocolate and pb nose, very malty chocolate taste and pb aftertaste. Nice frothy light brown head. This is a keeper!

 

[SciencePig]

Very nice! Mine has been setting for a few months turned out great. I ended with a lot of oil so the head is mild but still tastes amazing!

 

[PackerfaninSanDiego]

this beer makes me hungry....... but 4 months? How long is that in the bottle?

 

[JLP]

I have this in the primary right now. Has anyone left the peanut butter powder and cocoa powder in the secondary for the duration of the 4 month conditioning after change over? I prefer to batch condition, and don't want to switch it to a third tank if it is not necessary.

PackerfaninSanDiego - it is 14.7 weeks in the bottle if you follow the directions to the "T".

 

[PackerfaninSanDiego]

14.7 weeks will equal 3 months for me. thanks. I'll need to get some more bottles as this beer will take away 40 plus bottles for 4 months

 

[funkadelicturkey]

Brewed this recipe today, super excited about drinking it in October . When you rack this beer onto the pb2 did you use a carboy or another bucket? I am thinking that cleaning peanut butter out of a carboy might not be very easy and I am curious about your experiences. cheers!

 

[JLP]

Mine is in a 5 gallon carboy for the secondary for two reasons. I am batch conditioning mine instead of putting them in bottles, so I want to lesson the chance of the oxidation. Secondly, just like in this case, when I add something new to my list of things that I have done I always like to be able to watch the process to understand it better. It was neat watching the powders and nibs cause a separate fermentation in the end. I usually find it easier to clean the bucket, but these things make the carboy the right choice for me.

 

[JLP]

Every time that I go into my fermentation closet, I give this beer a swirl to help kick up all of the PB and chocolate. I just got another fermentation, third in the secondary, going from this. I suspect that this is from the nibs breaking down. I'm not sure how this will fare the aromatics of the beer, so more to follow.

 

[02fx4dude]

Every time that I go into my fermentation closet, I give this beer a swirl to help kick up all of the PB and chocolate. I just got another fermentation, third in the secondary, going from this. I suspect that this is from the nibs breaking down. I'm not sure how this will fare the aromatics of the beer, so more to follow.

Interesting. After I racked to secondary with PB and cocoa powder it kicked off another fermentation, so I let it sit for a month in the secondary after adding nibs, then kegged. Forgot about it for a month and when I remembered it was there put a gauge on and it was around 35PSI. I then spent 3 months releasing the pressure every day while it seemed to slowly ferment.

 

[michaelpgray]

Has Anybody Added Banan Flavor To This Recipe? If So, How And How Did It Turn Out?

 

[tmendick]

I just started carbing today, I wish I put more in, I only used 4# of banana
The sample was good enough and I didn't want to do extract after all the work.

 

[MTBbrewer]

I will be brewing this tomorrow. For some reason the kit came with twice as much coco nibs than I need. The recipe calls for 4oz but they sent two 4oz packs. I guess I will just save them for some other beer I want to put the nibs in.

 

[tmendick]

AS far as the banana flavor, I'd recommend using Wyeast 3068 (german wheat) and ferment on the warmer recommended temp. The banana completely disappeared behind the chocolate and PB2

 

[granpooba19]

Is a secondary necessary for this? I made a ten gallon batch which is sitting in a 60L fermentor. Could I just add the peanut powder and chocolate in the primary so I don't have to rack it into two 5 gallon carboys?

 

[JLP]

I just pulled mine out of the secondary after a 5 month batch condition, and it is carbonating right now. I had a moderately strong peanut butter and chocolate flavor. I am going on a limb to make an assumption. I say that It won't hurt it, but it does have the potential to case more CO2 scrubbing than if you don't transfer. You will be putting fermentables in the primary twice, so the yeast cake stands to kick up the active yeast which will increase the CO2 scrubbing. If you follow the recipe and only keep the peanut butter and nibs in for a short amount of time you will only have a minimal amount flavor to begin with, so you will would want to keep it in the primary for a good duration.

 

[JLP]

I just kicked a keg, and put my CC BEAVR Nutz on tap to give it a try. I brewed this back in April, and wow is it strong in flavors. This beer clocks in at 8.1% ABV, and the strength is showing through. With the 5 month batch condition in secondary it picked up a strong peanut butter flavor that balances out very well with the chocolate and plums and finishes with a dry bitter chocolate and medium level warmth. The spice level picks up mid way through the flavor profile. After the initial malt flavors hits you it gets really harsh from the beer being young. If anyone wants to pull a strong peanut butter flavor from this beer I recommend a long batch condition and go the full 4 or 5 months as it may throw off the balance with the rest if the malt, if you go shorter. However, be prepared to sit on this for a while, while the flavors meld together.

 

[MTBbrewer]

I have had mine in a glass secondary under airlock for a month now. Should I leave it longer? Also if you batch condition for a long time will it have enough yeast left for natural carbonation?

 

[JLP]

Has your nibs stopped fermenting yet? It took a while for mine. I would go at least two to three months in the secondary or when ever your nibs stop fermenting. Which ever comes last. I do not see why you couldn't bottle and carb still at four to five months after brewing. The majority of people have issues at long duration conditions of a closer to a year or more. Even then they sometimes just need to wait a while for it to carb up properly.

 

[MTBbrewer]

Thanks for that info. I have never left anything in the secondary that long, so I just wasn't sure there would be enough yeast left alive to naturally carbonate.

 

[SciencePig]

Sweet to hear. I'm going to brew this again after a few months pass by. I have a coffee stout about to enter the keg.

 

[te-wa]

sounds like a fun beer. just ordered the ingredients from my LHBS. i was thinking of making some minor changes to the brew process:
last 10 min of boil, add 3 squares of dark unsweetened cocoa (eliminate 1/4c powder)
i couldnt get caramel 120, but Special B in it's place
nottingham instead of 04/05

would half a vanilla bean hurt the final product? im thinking it will enhance the chocolate?

 

[JLP]

would half a vanilla bean hurt the final product? im thinking it will enhance the chocolate?

It sounds like this will be something that you have to inform us on after you try it. Would you put it into the tertiary?