Peanut Butter Porter W/Powdered Peanut Butter

[dfess1]

Is this for 5 or 10 gallons?

5 gal. 10 of this beer would be overkill..

 

[mi6op]

I've spent over an hour reading various posts about adding PB (usually dried or extract). Everyone has a different place in the boil or primary/secondary to throw it in. But I've hardly seen it mentioned about taking PB2 and boiling it with water and after a cooling adding it to a keg. Probably because it would settle and clog all your beer lines, valves, etc.

This is the situation I'm in. I've been working on making a Coco vanilla sweet stout but the one I have on tap now I think could greatly benefit from some PB character. I have a good bit of PB2 and would like to boil some up to liquefy and sanitize then throw it in my keg. Your thoughts?

 

[fxdude]

I was thinking about doing the same thing. I added honey directly to a keg of blonde ale which worked out great. I was also a little worried about clogging the lines with PB2 and was thinking about cutting the dip tube up a couple inches but boiling it and dissolving it ahead of time might be all that's needed.

 

[WTexan]

I have used PB2 in a porter for some time now. I use it in too ways: 1) as a slurry in the boil the last 10 minutes. I mix the entire jar (mix it watery) and 2) in my secondary I add 1/4 cup of dry powder per day for a week. I do not stir.
I have entered this recipe in a few contest over the years and have gotten positive feed back.


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[BeastMaster]

I'll be keggin up 5 gallons of Chocolate PB Porter later. Did a pound of regular PB2 @10 mins and a pound of chocolate pb2 in secondary for 10 days.

 

[BeastMaster]

Kegged up my 5 gallons on saturday. Initial taste yesterday had a noticeable peanut butter scent and more chocolate than peanut butter taste. I'll post again once it is fully carbonated in another week or so.

 

[mi6op]

Well I decided to take the chocolate stout off tap after I drank about a gallon of it. Then took the carbonation off it and put it back in a 5gal carboy. I took roughly 10 oz of the pb2 and got it to almost a boil with a little over a quart of water. then added it to the carboy and racked the beer on top. Not sure what will happen but I wanted to give it atry. I wonder if I should have put the beer in first then add the pb. Hard to say. I'm thinking of using some peanut butter extract as well. Where can I find it again, and how much should I use?

 

[CrystalShip]

So I made a classic stout (pale malt, flaked, roast, 4.7%) and decided to spice it up a bit at the last second. I thought about doing the vodka thing, but I don't have the patience (or the vodka either). I decided just to throw two cans of pb2 into secondary along with 8oz of cacao nibs. I have had lots of success with cacao nibs in the past, but have never tried peanuts. I'll let you know how it turns out!

 

[kesslerr1]

What kind of yeast are people finding works well with this stuff. I debating on wyeast 1335 british ale yeast or 1728 scottish ale yeast mostly for their higher temp tolerances and better attenuation. Any thoughts. This stuff sound awesome :beard:

 

[mikeasu]

I think I used WLP 002 for mine - brewed a week ago, racked to 2ndary yesterday - SG was around 1.068, FG seems to be at 1.015 - expected a higher FG from the lactose...if I have my numbers right, looking at a 7% brew - was aiming for less then 6%, may dilute with water at kegging. With the sludge left over at racking yesterday, I have some room to play with. (used 2 containers of a choco pb powder like PB2, 4 oz cocoa powder, and one bag of nibs.

 

[cernst151]

Did you think the 2 cans (I assume you used the 6.5oz cans not the 1lb cans) provided enough PB flavor? Could you detect any chocolate with only 8oz of nibs?

So I made a classic stout (pale malt, flaked, roast, 4.7%) and decided to spice it up a bit at the last second. I thought about doing the vodka thing, but I don't have the patience (or the vodka either). I decided just to throw two cans of pb2 into secondary along with 8oz of cacao nibs. I have had lots of success with cacao nibs in the past, but have never tried peanuts. I'll let you know how it turns out!

 

[TheNobleBrewer]

So, what happened CrystalShip?

 

[fxdude]

I added 1lb of powdered pb the last couple of minutes of a boil for a 10g batch of brown porter. I split the batch into two 5g carboys and left one alone. The other one fermented for a week, I then boiled a bit of water and added 1lb of chocolate pb powder to that, then into a carboy, and racked 5g on top for a week.

The first one had a nice roasted flavor but you wouldn't be able to tell it was pb, it did make the brown porter more nutty/roasty but it tasted like it was done through malt. The second one definitely had a pb aroma and flavor. It started fading after about 3-4 weeks. People really liked it, I wanted more pb out of it. I don't think the brown porter was the best recipe to use, maybe just a regular porter or stout. Next time I'll use 1lb per 5g last few minutes of the boil, then 1lb of just pb not chocolate pb into the secondary.

 

[billym99]

I brewed something similar to this three weeks ago:

6.5# Maris Otter
1.0# Flaked Oats
.75# Crystal 80
.75# Pale Chocolate Malt (220)
.50# Chocolate Malt (420)
1.0oz Fuggles @ 60
0.5oz Fuggles @ 30
0.5oz Fuggles @ 15
Nottingham Yeast

For the peanut butter I used 13oz (2 pb2 containers) and started slowly adding it with 7 minutes to go in the boil. I added the last bit around 3 minutes to go. I went with this method to control the foaming.

It came out pretty good. The peanut butter is definitely detectable but not overpowering. I'm serving this on nitro so it has a smooth creamy peanut butter flavor to it right now. Enjoyable, I would make it again.

 

[rented_mule73]

Has anyone tried to mix powdered peanut butter with the all natural peanut butter in to something like a paste ??

 

[Blue_State]

I am bottling something very close to this tomorrow. I can't wait to taste it. I did one jar instead of two for the dehydrated peanut butter. The whole time it has been in the secondary I have been asking myself if I should have done two jars.

I used a smoked porter recipe to add the peanut butter too. I was thinking of a smoked reese's peanut butter cup when I made it.

One other difference I had from the original recipe is I added the peanut butter at the end of the boil.

 

[zero1d]

Interested to see what yeast strains have been used with success on a beer like this. Would it be better to use a clean, chico type ale strain to minimize any yeast flavors detracting from the PB/Chocolate flavors, or is an english yeast, maybe 002 to attenuate a little lower and leave a little residual sweetness and some subtle fruit/diacetyl character suitable?

 

[dlampen45]

Interested to see what yeast strains have been used with success on a beer like this. Would it be better to use a clean, chico type ale strain to minimize any yeast flavors detracting from the PB/Chocolate flavors, or is an english yeast, maybe 002 to attenuate a little lower and leave a little residual sweetness and some subtle fruit/diacetyl character suitable?

I was wondering the same thing. I'm doing an amped up version of billym99's recipe above with 1.072og. Was leaning towards S04 or nottingham if anyone has any input about it

 

[felipereitzb]

I brewed something similar to this three weeks ago:

6.5# Maris Otter
1.0# Flaked Oats
.75# Crystal 80
.75# Pale Chocolate Malt (220)
.50# Chocolate Malt (420)
1.0oz Fuggles @ 60
0.5oz Fuggles @ 30
0.5oz Fuggles @ 15
Nottingham Yeast

For the peanut butter I used 13oz (2 pb2 containers) and started slowly adding it with 7 minutes to go in the boil. I added the last bit around 3 minutes to go. I went with this method to control the foaming.

It came out pretty good. The peanut butter is definitely detectable but not overpowering. I'm serving this on nitro so it has a smooth creamy peanut butter flavor to it right now. Enjoyable, I would make it again.

wowww!!
amazing!

Is this a 10gal recipe?