American Stout Sweet Baby Jesus Chocolate Peanut Butter Cup Porter Clone

[CrixusOfCapua]

Can this be made into an extract recipe? I'm a newbie but very interested in trying some more advanced recipes.

 

[sgreene820]

How did your batch turn out? I brewed a variation this past weekend. I'll be using a cocoa nib extract (rapid infusion by NO2), about 3 tbsp powdered cocoa powder, half a jar (8oz) PB2 and about 3 tbsp of Peanut Butter extract.

The PB2 seems to have the umami that the extract doesn't.

I think I'll bottle this. I love SBJ, but I can't imagine drinking more than a glass or two of this at a sitting.

 

[sgreene820]

I've been tasting my version. I used half Silver Oak Estates extract (strongly hinted that that was what DuClaw uses) and half PB2 in secondary. I also used a rapid infusion of cacao nibs (using no2 cartridges) plus some cocoa powder in secondary. Came out with the same big flavor, peanut butter dominating. I used London Ale Yeast (WLP013). Wondering if agitation in secondary might have helped.

Came out great, better than DuClaw, if I do say so myself. It still needs a way for natural chocolate flavor to come forward. I might add additional cacao nibs in secondary, and possibly a half pound of lactose, to add a milk chocolate note.

 

[sgreene820]

Dredging up this thread, as I still have 2 gallons in bottles from my batch. I assumed it is low gravity (about 6% abv) enough to not benefit from aging. Has anyone tried leaving something like this out at cellaring temperatures?

 

[Strong_Brews]

Dredging up this thread, as I still have 2 gallons in bottles from my batch. I assumed it is low gravity (about 6% abv) enough to not benefit from aging. Has anyone tried leaving something like this out at cellaring temperatures?

I let mine sit in the keg for about a month... it got so much better.

 

[MikeSchulz]

Grain Bill - 11.75lbs
7lbs Maris Otter Pale Malt
1lb Briess Flake Oats
1lb Briess Roasted Barley
12oz Crystal/Caramel 60L
12oz Briess Chocolate
10oz Dingmans Munich
8oz Briess Flaked Barley

90 Minute Mash Time
.5tsp Amylase Enzyme @ 90min after infusing grains.

Hops
.3oz Magnum 12.6%AA @ 60min
1oz UK East Kent Goldings 5.7%AA @ 10min

Adjunct Additions
1 Whirfloc tablet @ 15min
1lb Lactose @ 15min

8oz Brewers Best Natural Chocolate Flavor added to secondary fermentor @ 12 days
8oz Brewers Best Natural Peanut Butter Flavor added to secondary fermentor @ 12 days

90 Minute Boil Time

Measured OG - 1.084
Measured FG - 1.014
9.3% ABV

Mash Volumes and Temps.
15 quarts @ 159F for a 90 minute mash at 148F
5.6 gallon fly sparge @ 168F or until 7 gallons in the boil kettle.
Post-boil Volume 5.5 gallons.


Bottling
One cautionary note. I found that 5 ounces of priming sugar was not enough to completely carbonate this recipe when using a total of 16 ounces of flavoring. 5 ounces of priming sugar was fine when only using 4 ounces of each flavoring. But for my tastes, this was just a little under carbed only using the 5 ounces. For the next batch I'm going to use the full 16 ounces of flavoring, but also use a minimum of 7.5 ounces of priming sugar.

This recipe came out with a strong and in your face peanut butter cup flavor. So much so I almost chewed my beer. But it finished like a fine mellow stout with a good strong malty backbone and a nice touch of the Goldings. Overall the finish was clean and slightly dry with very little aftertaste. In the first batch I used only 4 ounces of each of the flavorings and it was good. But I found that I wanted MORE so I doubled the amount of flavoring. So unless you want a strong candy flavor, I would start out on the lite side with only 4 ounces.

A good thick mouth feel but not so thick as to feel like a milkshake coating your mouth.

 

[MikeSchulz]

Whip, Has anyone tweaked this recipe or would there be anything you would change or add.

 

[Ronald C Gregory]

love this beer getting joining for easy finding when im ready to brew it

 

[verboten]

Yeah. I'll be making this soon. I can find the beer about 40 miles from my house, but mine will be better. [emoji482]

 

[ratinator]

Bitter with magnum? 1lb of roasted barley? 90 min mash and boil? Whirfloc? Why? Here is my choco peanut butter porter and it is dynamite. I use all natural chocolate flavors (3 to be exact) and 4oz of brewers best pb. Not worth it dealing with powder or all the fat that comes with peanuts

 

[verboten]

Bitter with magnum? 1lb of roasted barley? 90 min mash and boil? Whirfloc? Why? Here is my choco peanut butter porter and it is dynamite. I use all natural chocolate flavors (3 to be exact) and 4oz of brewers best pb. Not worth it dealing with powder or all the fat that comes with peanuts

That is so close to my chocolate stout minus the super dark stuff that I'm going to give this a try first. I know my stout is great with PB in the French press.

 

[ratinator]

That is so close to my chocolate stout minute the super dark stuff that I'm going to give this a try first. I know my stout is great with PB in the French press.

Let me know how it goes. I really enjoyed it and will be making again this winter. The carafa iii is really nice. You get chocolate flavors instead of roasty flavors.

 

[cswant88]

Bitter with magnum? 1lb of roasted barley? 90 min mash and boil? Whirfloc? Why? Here is my choco peanut butter porter and it is dynamite. I use all natural chocolate flavors (3 to be exact) and 4oz of brewers best pb. Not worth it dealing with powder or all the fat that comes with peanuts

I think I'm gonna try your recipe, except sub brewers best chocolate flavoring for the nibs so I can skip the secondary. Planning to add the chocolate and pb flavorings to the keg, then rack right on top of it to mix it up, then let it cold condition for a couple weeks on the gas. Any thoughts about going that route?

 

[ratinator]

I think I'm gonna try your recipe, except sub brewers best chocolate flavoring for the nibs so I can skip the secondary. Planning to add the chocolate and pb flavorings to the keg, then rack right on top of it to mix it up, then let it cold condition for a couple weeks on the gas. Any thoughts about going that route?

Theres really nothing wrong with just using a primary. I would toss the nibs in and skip the chocolate extract.

 

[Dockside_Brewing]

Bitter with magnum? 1lb of roasted barley? 90 min mash and boil? Whirfloc? Why? Here is my choco peanut butter porter and it is dynamite. I use all natural chocolate flavors (3 to be exact) and 4oz of brewers best pb. Not worth it dealing with powder or all the fat that comes with peanuts

Rat, any changes to your recipe. I am looking for a nice PB/Chocolate porter and I like your abv and simplicity. What is your Mash/Boil/Fermentation schedule? Would you skip the amylase?

Thanks!

 

[ratinator]

Rat, any changes to your recipe. I am looking for a nice PB/Chocolate porter and I like your abv and simplicity. What is your Mash/Boil/Fermentation schedule? Would you skip the amylase?

Thanks!

I made some changes. This was my last batch that turned out very well:

10.5lb maris otter
1.25lb munich ii
10oz chocolate
10oz carafa special ii
8oz flaked barley
8oz crystal 75

Nugget @60mins bitter to 35IBU

I used Dennys Fav yeast this batch
4oz cacao nibs secondary
4oz brewers best pb at kegging

Mash at 152-154F for 60min
2-3 weeks in primary

 

[Lalo]

Greetings, I recently brewed a 6.5% chocolate milk stout and was wondering if people have added cacao nibs to the boil @whirlpool. My recipe calls for 4 oz added during fermentation, but I decided to also add 2.5 oz of ground nibs at flameout with a 10 minute whirlpool. The wort didn't taste acidic or bitter/astringent and is now fermenting. I strained while racking but a few tiny bits of nibs went through. Will the nibs produce any off flavors or affect shelf life? I guess I will find out soon enough, but I was wondering if anyone has tried nibs in the boil and what their results were. Cheers,

 

[Rob2010SS]

Greetings, I recently brewed a 6.5% chocolate milk stout and was wondering if people have added cacao nibs to the boil @whirlpool. My recipe calls for 4 oz added during fermentation, but I decided to also add 2.5 oz of ground nibs at flameout with a 10 minute whirlpool. The wort didn't taste acidic or bitter/astringent and is now fermenting. I strained while racking but a few tiny bits of nibs went through. Will the nibs produce any off flavors or affect shelf life? I guess I will find out soon enough, but I was wondering if anyone has tried nibs in the boil and what their results were. Cheers,

Never tried it in the boil, but I would imagine you wouldn't get the potency of nibs after they were boiled. I could be wrong but to me, I'd think you'd want them in the fermenter. Can I ask what made you add them to the boil? Just to try out?

 

[Lalo]

Never tried it in the boil, but I would imagine you wouldn't get the potency of nibs after they were boiled. I could be wrong but to me, I'd think you'd want them in the fermenter. Can I ask what made you add them to the boil? Just to try out?

Thanks for the message. Actually, I have used nibs in the fermentor with good results but never in the boil, which is why I wanted to try adding nibs at flameout and then late in the fermentation and see if I could get more complex flavors. This was not an original idea...I read several articles that mention nibs in the mash and knockout, and based on what I read you should add late in the boil (5-10min) or at flameout to avoid unwanted bitter/astringent flavors. Here are two articles that mention nibs in the mash/knockout FYI:
1) Adding Flavors to Your Stout
and
2) Brewing With Chocolate: Tips From the Pros - Brew Your Own