"Peanut Butter Porter"

[adamjackson]

Found This: http://www.simplybeer.com/2010/12/09/homebrew-peanut-butter-porter-version-2/

Looks great. I'm not on grain yet as I just started brewing last month but I do want to try this. Debating going with one of the commenters who said:

For extract the only modification you need is to replace the 2 row with 12.2 pounds of light. steep remaining grains for 45 min @ 154 deg, bring to boil add the extract, follow remaining steps.​

Is that Light malt liquid or dry? Does it matter? I just use a grain bag and steep? Is that what he means? Thanks.

 

[cheezydemon3]

Must be liquid is it 5 gallons? work won't let me access that site.

The conversion is easy......just can't think of it at the moment.

 

[adamjackson]

Must be liquid is it 5 gallons? work won't let me access that site.

The conversion is easy......just can't think of it at the moment.

Pasting the recipe below. Guy confirmed that it is 5 gallon batch.

*** Make sure you read through the whole recipe before starting ***

Base Recipe:
11.00 lb Pale Malt (2 Row) US (2.0 SRM)
2.00 lb Barley, Flaked (1.7 SRM)
2.00 lb Cara-Pils/Dextrine or CaraFoam (2.0 SRM)
2.00 lb Caramel/Crystal Malt -15L (15.0 SRM)
1.00 lb Chocolate Malt (350.0 SRM)
1 T Mash5.2 Stabalizer

The flaked barley helps improve the mouth feel (making it more of a stout) and a bit meatier with the big flavors. The Cara-Pils/Carafoam, helps improve the head retention. I avoided the black patent to avoid the roasted and burnt flavors it sometimes has. The chocolate malt is really for color and to help build the chocolate flavor in each sip. There will be cacao nibs late in the boil.

Mash:
45 min Mash In Add 22.50 qt of water at 166.8 F 154.0 F
10 min Mash Out Add 9.00 qt of water at 208.5 F 168.0 F

Boil:
1.00 oz Magnum [10.50 %] (90 min) (I use Whole leaf)
0.50 oz Magnum [10.50 %] (60 min)
1.00 Whirlfloc Tablet (Boil 15.0 min)
3.00 oz Cacao nibs (Boil 5.0 min)

for Peanut Butter Method (#3)
1lb – de-oiled Organic Peanut Butter (5 min) *Stir in well!

for PB2 Method (#2)
13oz PB2 (2 containers) (5 min)

Fermentation:
English Ale Yeast w/ 800ml Starter

Primary:
7-10 days at 68°

Secondary:
3 weeks at 68°
3oz Cacao Nibs (5 days)

for PB2 Method (#2)
6.5oz PB2 (1 container) (5 days)

for Velencia Peanuts
1-1.5lb lighly crushed (not powdered) Velencia Peanuts (5 days)

Lager
Lager beer for 7 days at 38 before bottling to separate any oils

Final Stats:
Original Gravity: 1.094 SG
Final Gravity: 1.016 SG
ABV – 10.25%
Calories: 415 cal/pint
Bitterness: 23.3 IBU
Est Color: 30.6 SRM
Efficiency: 75.00%
Volumes of CO2: 2.4​

 

[sully20331]

Steep the grains first in a bag- as you would with any brew. I am going to assume the 12.2 lbs of light is LME. If there is no specification, I would use liquid over dry...but that is just me being lazy

 

[tmurph01]

Keep us updated,.. I was recently thinking about doing a peanut butter porter...

 

[adamjackson]

Keep us updated,.. I was recently thinking about doing a peanut butter porter...

Will do. Going to do this 1st week in June getting things together now.

I'll be going with this

http://www.amazon.com/dp/B005563WTU/?tag=skimlinks_replacement-20

So a mix of unflavored and cocoa flavored powdered peanut butter. Less oils to clean up and prep time of de-oiling the peanut butter. That's already on order.