Hey, Bug... How about a recipe?

[TheMadHopper]

I know you brewed a great Oatmeal Raisin Cookie beer, so I wonder if you have any ideas on a Chocolate Peanut Butter Stout. I want this baby to taste like Reece's!

[LocalBrewer]

Hey Mad, I brew a chocolate peanut butter porter that I enjoy alot and has become a favorite around this time of year. The hardest thing about brewing with peanut butter is the oil content in the peanut butter. I have tried drying out a jar of peanut butter on paper towels for a few weeks but I did not like the results. I tried peanut butter extract, this turned out great but you knew in the taste that it was extract that was used. Then after searching I came across peanut butter powder. This stuff is great, very little if at all any oil content. The directions are to mix with water and you have peanut butter. So I said fuck it lets try it in a beer. So I went over to the old BCS and looked up JZ's chocolate hazelnut porter and replaced the hazelnut with the peanut butter powder and used the same quantities as the chocolate powder. This turned out great but the only thing is that the powder sludge from the peanut butter and chocolate took up about 1/4 of the fermenter when settled. To me that is alot of wasted space. So now I use coca nibs instead and cut the chocolate edition in half. I just brewed this again and tried using 2lbs of blanched peanuts in the mash; we will see how that turns out. Porter recipe below as well as links to extract and powder. Good luck and let me know what you come up with, Cheers .

Peanut Butter Powder
http://store.bellplantation.com/SearchResults.asp?Cat=3

Peanut Butter Extract
http://www.watkinsonline.com/productdet ... dit=339572

Blanched Peanuts
http://www.nutsonline.com/nuts/peanuts/blanched.html

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Peanut's Revenge-03
21-A Spice, Herb, or Vegetable Beer

Size: 7.0 gal
Efficiency: 81.19%
Attenuation: 75.0%
Calories: 237.49 kcal per 12.0 fl oz

Original Gravity: 1.071 (1.026 - 1.120)
Terminal Gravity: 1.018 (0.995 - 1.035)
Color: 28.99 (1.0 - 50.0)
Alcohol: 7.02% (2.5% - 14.5%)
Bitterness: 36.5 (0.0 - 100.0)

Ingredients:
2 lb Blanch Peanuts - added during mash
11 lb 2-Row Brewers Malt
1.5 lb Munich 10L Malt
2 lb Oats Flaked
1.25 lb American Caramel 40°L
1 lb American Caramel 80°L
14 oz American Chocolate Malt
9.3 oz Carafa Special® TYPE III
41 g Willamette (4.8%) - added during boil, boiled 60 min
33 g Willamette (4.8%) - added during boil, boiled 30 min
33 g Willamette (4.8%) - added during boil, boiled 15 min
13 oz Peanut Butter Powder - added during boil, boiled 1 min
1.0 oz Cooca Nibs - added during boil, boiled 1.0 min
4 oz Cocoa Powder - added during boil, boiled 1.0 min
1.0 oz Cooca Nibs - added dry to primary fermenter
2 ea White Labs WLP001 California Ale
with a 1200ML Starter

Notes
Fermentation 6th day
added 1oz cocoa nibs

Ferment at 65 for 10th day
FG after 10 was 1.018

Shook carboy to swirl sludge and then cold crashed at 45 degrees for 2 weeks. Letting the sludge sit for a while you extract more of the peanut butter and cocoa flavors. If still not enough peanut taste add 5ml of peanut butter extract to keg at a time.

Beer ages well and more of the flavors come out with age.

[TheMadHopper]

FG after 10 was 1.018

What was your mash temp?

[LocalBrewer]

Mashed at 153, here is the spread sheet on the brew day.

[Bugeater]

Thanks local brewer. I didn't want to think that hard to come up with a recipe that I would probably never get around to brewing. That recipe does sound good though. I would have suggested either the powder or the extract. I tried a glass of a peanut butter beer brewed by a guy in our homebrew club last year. It wasn't too bad considering that I don't particularly care for peanut butter. He used a kit from Austin Homebrew. I think it used extract but I'm not sure.

Wayne