10/13/14: Brew day. Two pots: The 5-gallon pot had 4 gallons of wort and the 3-gallon pot had about a gallon of wort plus two, 6.5-oz jars of PB2 (dried peanut butter), plus about 20-30 ounces of water (to help rehydrate the PB2). Mixed everything together at the end. Used two smack packs of Wyeast 1098. Bottled 10/24/14.
Fermentables
82% - 2-Row - US
10
37
1
Mash
2% - Chocolate Malt - US
0.25
34
350
Mash
1% - Maltodextrin - US
0.125
39
0
Late
8% - Crystal 60L - CA
1
34
60
Mash
2% - Special B - BE
0.25
30
180
Mash
4% - Munich - Light 10L - US
0.5
35
10
Mash
Hops
Goldings
1
Pellet
Boil
60 min(s)
5.5
19.5
Cascade
1
Leaf
Boil
30 min(s)
5.8
14.4
Goldings
1
Pellet
Boil
15 min(s)
5.5
9.7
Yeast
Wyeast British Ale 1098
74%
Other Stuff
PB2 powdered peanut butter ( water)
13
oz
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Comments
Need an update on this one. I've been wanting to do a peanut butter beer.
7/5/2015 4:34:45 PM
Overall, I like the way this beer turned out, and the PB2 seemed to be a good substitute for regular peanut butter, which is too oily and fatty to work with. That said, PB2 was still a challenge, as it left behind a serious amount of thick sludge that ate up lots of liquid. It was messy, and I couldn't tell where the PB began and the yeast slurry ended. Curiously, in the finished beer, the peanut butter flavor was very faint, mostly in the aroma. And it faded more over time. It also killed the head retention a bit. If I had to do it again, I'd want even more of a peanut butter flavor, and a slightly milder hop bitterness. Good luck!
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https://brewgr.com/Media/img/r/65/65156be7-d3da-4c4e-8641-f44b48064415_d.jpg
https://brewgr.com/Media/img/r/65/65156be7-d3da-4c4e-8641-f44b48064415_t.jpg
Need an update on this one. I've been wanting to do a peanut butter beer.
7/5/2015 4:34:45 PMOverall, I like the way this beer turned out, and the PB2 seemed to be a good substitute for regular peanut butter, which is too oily and fatty to work with. That said, PB2 was still a challenge, as it left behind a serious amount of thick sludge that ate up lots of liquid. It was messy, and I couldn't tell where the PB began and the yeast slurry ended. Curiously, in the finished beer, the peanut butter flavor was very faint, mostly in the aroma. And it faded more over time. It also killed the head retention a bit. If I had to do it again, I'd want even more of a peanut butter flavor, and a slightly milder hop bitterness. Good luck!
7/6/2015 10:33:56 AM