Chocolate Peanut Butter stout.

caioz1jp · Nov 30, 2012

When i brew this next i may try to ommit the extra coca in the secondary. I think it over powers the peanut butter

Francis · Dec 4, 2012

I racked my Peanut Butter Brown concoction to secondary last night and the peanut butter flavor was pretty mellow. Will definitely double to amount in the boil next time and shoot for 6 gallons in the fermenter - holy trub loss! Do you guys think I should add another 6.5 oz container of PB2 to secondary? It's in a carboy so I'm not sure the best way to add it and get it stirred in?

caioz1jp · Dec 5, 2012

Francis said:
I racked my Peanut Butter Brown concoction to secondary last night and the peanut butter flavor was pretty mellow. Will definitely double to amount in the boil next time and shoot for 6 gallons in the fermenter - holy trub loss! Do you guys think I should add another 6.5 oz container of PB2 to secondary? It's in a carboy so I'm not sure the best way to add it and get it stirred in?

I wonder if it would be better to add the pb at flame out. I would think it would give you better flavor and aroma instead of boiling and degrading all the pb protiens. Also i wonder if the extra cocoa powder kills the pb as well.

grumpybrewingco · Dec 6, 2012

I used 1 jar of PB2 and 1 jar of Herseys cocoa powder. Lots settled in secondary. Not a real strong taste of either. I think 2 jars of PB2 could be used!

HiGravShawn · May 26, 2013

To those saying the PB2 is subtle, you might be lucky. Since I initially bought a bulk pack I used some to make a sweet stout where I tried to scale back all the roastiness and cocoa to more accentuate the peanut flavors, but I just kegged it and the PB2 smells and tastes very vegetablely, more like boiled peanuts, without the strong roastiness as the primary flavor. Hopefully after it ages some that will mellow and blend better, but I don't think a lot of it fresh.