Suthrncomfrt1884
Well-Known Member
So, after searching the threads for good info on using powdered peanut butter in my beer, I wasn't able to come up with any really good results. I found a few threads that gave me a little inspiration, but decided to take things into my own hands. Here's my recipe... It's an Imperial Reese's Stout. It's a 6 gallon batch to make up for trub loss due to the PB2 and Chocolate. Around 9%abv.
15lbs. - UK Pale Malt
1.25lbs. - Crystal 60L
1.00lbs. - Crystal 40L
0.75lbs. - Chocolate Malt
0.50lbs. - Roasted Barley
0.40lbs. - Black Patent
0.50lbs. - Flaked Oats
0.50lbs. - Malto Dextrine (20min)
1oz. - Northern Brewer (60)
1oz. - Northern Brewer (20)
6.5oz. - PB2 Chocolate (45)
6.5oz. - PB2 (45)
6.5oz. - PB2 Chocolate (10)
6.5oz. - PB2 (10)
12oz. - Girardelli Powdered Baker's Chocolate (10)
2 - 11gram packs of US-05
Transferring it to the fermenter, there was an incredible chocolate flavor, with a little peanut butter aftertaste. I mashed at 154F for 1hour.
I'm now soaking an additional 6.5oz of each PB2 in enough 3 Olives Chocolate Vodka to get a creamy texture (about 1/4 of a bottle). After primary is complete, I'll be transferring the beer to secondary for 3 weeks on top of the additional PB2. I'm hoping the vodka will bring out the flavor a bit.
I'll continue to post updates on this as I go. Hopefully I'll get a good idea of what needs to be done with PB2 to make a good reese's beer.
15lbs. - UK Pale Malt
1.25lbs. - Crystal 60L
1.00lbs. - Crystal 40L
0.75lbs. - Chocolate Malt
0.50lbs. - Roasted Barley
0.40lbs. - Black Patent
0.50lbs. - Flaked Oats
0.50lbs. - Malto Dextrine (20min)
1oz. - Northern Brewer (60)
1oz. - Northern Brewer (20)
6.5oz. - PB2 Chocolate (45)
6.5oz. - PB2 (45)
6.5oz. - PB2 Chocolate (10)
6.5oz. - PB2 (10)
12oz. - Girardelli Powdered Baker's Chocolate (10)
2 - 11gram packs of US-05
Transferring it to the fermenter, there was an incredible chocolate flavor, with a little peanut butter aftertaste. I mashed at 154F for 1hour.
I'm now soaking an additional 6.5oz of each PB2 in enough 3 Olives Chocolate Vodka to get a creamy texture (about 1/4 of a bottle). After primary is complete, I'll be transferring the beer to secondary for 3 weeks on top of the additional PB2. I'm hoping the vodka will bring out the flavor a bit.
I'll continue to post updates on this as I go. Hopefully I'll get a good idea of what needs to be done with PB2 to make a good reese's beer.