Peanutbutter Beer

[Ed_Savage]

Anybody have success using peanutbutter in your brews? It seems to me that it would be too oily to use. But I don't know......sounds like it might be a nice experiment.

I found a guy talking about it on another forum. He said he used 100% organic peanutbutter with no additiaves or preservitives. He said he added it at the end of the boil. He wont post a recipe until he has "tweaked" it a little more.

 

[Toilet Rocker]

I am dying to brew or try one. I know Beer Works in Boston has a PB porter they occassionally brew, but never when I was there.

Would be very curious. At least with the natural ones, you can more easily dispose of the oil. what about crushing nuts and hop socking 'em?

 

[homebrewer_99]

G: You'd still have to get rid of the oil.

I wonder if they used dry roasted?

(No, I don't think using Beer Nuts would qualify, but... )

 

[Darth Konvel]

G: You'd still have to get rid of the oil.

I wonder if they used dry roasted?

(No, I don't think using Beer Nuts would qualify, but... )

The first thing that came to mind when I read the thread title was, "Oh! BeerNutBrau!"

 

[Toilet Rocker]

I don't think you can ever get rid of all the oil in PB--the natural ones make it easier to get rid of more though, i would think, due to separation.

What exactly qualifies as a beer nut (not counting members of the board). I mean literally...just the fact that you eat a peanut/cashew/hazelnut while drinking?

I may have to take a ride up to boston and pick apart the brewmaster's brain.

 

[Walker]

beernuts(TM) are a candy-coated peanut, kid of red in color. I think they might use malt sugar in the coating stuff... hence the name.

-walker

 

[Walker]

the candy company's website

 

[Walker]

and I was wrong about the use of malt sugar. they just use corn syrup.

-walker

 

[Ed_Savage]

I've been thinking about using crushed almonds in the secondary. Anybody use crushed or chopped nuts? Successful?

 

[Walker]

the oils in the nuts can cause issues.

I do recall reading that someone (here?) used pecans and made an extract from them somehow so that they did not pick up the oils.

-walker

 

[Toilet Rocker]

Beernuts...a trademarked product. Now that's classic. They don't sound too swift.

Do you know how they went about making an extract? Coffee beans don't pose the same problems (or is it that much less b/c they are not as oily)?

 

[david_42]

Send me a bottle. Should go well with the blackberry cider. maybe float some on top like a black & tan. PB & J.

Defatted peanut flour Obviously, you don't need 25KG, but there should be other sources. Try your local health food store, you know the ones with all shelves full of pills.

 

[Baron von BeeGee]

If you added the PB to the boil wouldn't the oils be emulsified, especially given the presence of proteins early in the boil? Given that, I would think it would be okay as long as the beer isn't exposed to light or oxygen which might make it go rancid. Hops have oils (obviously fewer relative to pb), and coffee beans as galeone mentioned. I'd also go with the natural pb that galeone mentioned and drain the oil off the top instead of mixing it in. It will have fewer additives than your run-of-the-mill pb, also.

Sounds kind of interesting for a nut brown, or perhaps david_42's Church of Chocolate Brown (could call it Reese's!).

 

[Walker]

Do you know how they went about making an extract?

Nope. Sorry, I can't recall.

-walker

 

[Cheesefood]

Better warn everyone who ever drinks it that there are nuts in it. Those who are deathly allergic will be pissed at you if they die from drinking it.

 

[JeffPhD2005]

If you added the PB to the boil wouldn't the oils be emulsified, especially given the presence of proteins early in the boil? Given that, I would think it would be okay as long as the beer isn't exposed to light or oxygen which might make it go rancid. Hops have oils (obviously fewer relative to pb), and coffee beans as galeone mentioned. I'd also go with the natural pb that galeone mentioned and drain the oil off the top instead of mixing it in. It will have fewer additives than your run-of-the-mill pb, also.

Sounds kind of interesting for a nut brown, or perhaps david_42's Church of Chocolate Brown (could call it Reese's!).

Looking at the protein content of the defatted peanut flour (Protein (N x 6.25), % 48 – 57) a darker beer would cover up the haze generated from the proteins but might increase the mouth-feel and of course, flavor.
Jeff

 

[Baron von BeeGee]

Looking at the protein content of the defatted peanut flour (Protein (N x 6.25), % 48 – 57) a darker beer would cover up the haze generated from the proteins but might increase the mouth-feel and of course, flavor.
Jeff

If you added it in the boil wouldn't the proteins get broken off and dropped into the trub, potentially aided by Irish moss? Although, I'm not sure what the effect of adding it in the boil vs. post-boil would be. Perhaps some fining in the secondary? In any case, I love pb enough to be intrigued.