Homebrew Peanut Butter Porter Recipe
Before you even think of brewing this recipe, make sure you either have powdered peanut butter, or you have de-oiled your peanut butter. For the few people who really know me, I’m freakishly addicted to Reese’s Peanut butter cups. So much so that I can’t have them in the house or I’ll inhale them. With that said, I’ve been contemplating brewing a Peanut Butter beer for a very long time.
First things First, decide on your poison, PB2 (powdered) or real peanut butter. Real peanut butter was my choice, 16oz jar. My logic was a bit more work, hopefully a more “authentic” flavor. But what kind of peanut butter? Well, oil is bad for your beer, so you need a way to separate the oil from the butter. Natural organic peanut butter will separate on its own given enough time. I spent about 6 weeks separating the peanut butter, draining out the oil, capping, waiting, draining out the oil, capping, waiting, you get the point.
Once you get your peanut butter oil free. If you didn’t already know, oil will kill the head retention on your beer (no fruit in beer), but at the same time also acts a cell wall strengthener for the yeast. When I brewed this beer, there was ZERO krausen on the beer, but my air lock was spritzing out water like crazy. Usually the little plastic cap that bobs up and down as co2 is release, in this beer it just stayed up like someone turn the gas on. There was some remaining oil in the peanut butter, but I couldn’t think of how to get it completely out.
The original recipe for this beer was a collaborative effort for Xbrew #1 which I participated in with several other awesome homebrewers.
Estimated Stats (at 70% brewhouse efficiency)
PBG: 1.068
SRM: 34.6
OG: 1.100
IBU: 50
FG: 1.022
ABV: 10.2%
Yeast-Wyeast Thames Valley Ale Yeast
Grain Bill
(154 degrees F 90 min mash)
14lbs- US 2 Row (8.5-9lbs DME)
2lb- US Munich 20L
1lb 8oz- UK Brown Malt
1lb 8oz- US Chocolate Malt
1lb 8oz- UK Amber Malt
1lb- US Carapils
8oz- White Wheat
4oz- US Caramel 20L
Hop Schedule (90 min boil)
1 oz- Magnum (90 min)
1 whirlfoc tablet (15 min)
1/2 oz- UK Fuggle (10 min)
1/2 oz- US Willamette (10 min)
1lb – de-oiled Organic Peanut Butter (5 min)
1 oz semisweet chocolate (5 min)
1/2 oz- UK Fuggle (0 min)
1/2 oz- US Willamette (0 min)
75 Minute continuous sparge @ 170 Deg
Fermentation Schedule:
2 weeks Primary
3 weeks Secondary
Kegged & Force Carbed. (5 days @22 psi at 45°)
Tags: Home Brew, Peanut Butter Porter
39 Responses to “Homebrew Peanut Butter Porter Recipe”
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http://www.homebrewtalk.com/f12/peanut-butter-porter-w-powdered-peanut-butter-61538/
I had been wanting to try a PB Porter and wasnt looking forward to the deoiling so I come up with this stuff, its called PB2 from Bell Plantation
I brewed it up Easter Sunday
Here is the recipe, I did 10 gallons and was thinking of racking half over some fat free cocoa for a Peanut Butter Cup. Anyone think this will work? If so how much and for how long?
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Peanut Butter Porter
Brewer: SuperiorBrew
Asst Brewer:
Style: Brown Porter
TYPE: All Grain
Taste: (0.0)
Recipe Specifications
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Batch Size: 11.50 gal
Boil Size: 13.69 gal
Estimated OG: 1.051 SG
Estimated Color: 23.4 SRM
Estimated IBU: 23.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
9 lbs Pauls Mild Ale Malt (2 Row) UK (2.9 SRM) Grain 39.13 %
8 lbs Maris Otter (3.0 SRM) Grain 34.78 %
2 lbs Brown Malt (65.0 SRM) Grain 8.70 %
1 lbs Chocolate Malt (450.0 SRM) Grain 4.35 %
1 lbs Fawcett Oat Malt UK (2.1 SRM) Grain 4.35 %
1 lbs Fawcett Pale Chocolate Malt UK (2.7 SRM) Grain 4.35 %
1 lbs Simpsons Medium Crystal 50/60 UK (3.0 SRM)Grain 4.35 %
2.50 oz Fuggles Pellet 2.7% [4.50 %] (60 min) Hops 16.2 IBU
1.50 oz Fuggles Pellet 2.7% [4.50 %] (20 min) Hops 5.9 IBU
1.00 oz Fuggles Pellet 2.7% [4.50 %] (5 min) Hops 1.3 IBU
1.00
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
2.30 tbsp 5.2 (Mash 60.0 min) Misc
6.70 oz PB2 Powdered Peanut Butter (Boil 15.0 minMisc
6.70 oz PB2 Powdered Peanut Butter (Boil 30.0 minMisc
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 23.00 lb
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Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 7.19 gal of water at 169.8 F 154.0 F
Notes:
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4L Starter
March 19th, 2010 at 2:55 pm
Awesome! Thanks for the post. I can’t wait to try this one out. The recipe looks delicious.
March 19th, 2010 at 2:59 pm
Thanks Rnast! Turned out much better then I could have hoped for in such an experiment. It you try it let me know how it turns out.
March 19th, 2010 at 3:03 pm
Will do! How was the flavor/body? I’m curious about the choc/peanut balance specifically. Would you tweak this at all now that you’ve done it once?
March 19th, 2010 at 3:14 pm
it’s still evolving. More carapils to get some more head retention maybe another .5 oz of choc and possible a bit more peanutbutter. But, I’ll reserve that till it has had a couple more weeks in the keg.
March 19th, 2010 at 4:14 pm
This looks awesome! Definitely send out a tweet if you master the art of the PB/oil separation!
March 19th, 2010 at 4:40 pm
sounds really nice, Peter. I still need to give you feedback on your bourbon stout.
March 19th, 2010 at 6:04 pm
I gotta admit, it really tastes and smells GREAT!
March 19th, 2010 at 6:52 pm
Social comments and analytics for this post…
This post was mentioned on Twitter by SimplyBeer: Ok for those of you who wanted to know how I made my Peanut Butter Porter – http://bit.ly/a2bk3F #homebrew #xbrew…
March 19th, 2010 at 6:52 pm
This looks good. Funny! The first time I made a chocolate stout, I tried to use some good chocolate bars. I ended up getting no head retention and some congealed fat that I got out before bottling. I know the sort of patience this must take. I’d love to try some of this at some point. I do have some feedback about your Bourbon stout, too.
One thing I can say for sure is how fun it is to play with homebrew stuff.
March 19th, 2010 at 7:54 pm
[...] Simply Beer – Homebrew Peanut Butter Porter Recipe [...]
March 20th, 2010 at 1:19 am
@Mindy, Thanks! looks like I gained some fans tonight at #brewyork. the PB oil separation is key. I’m going to find a way to get more oil out.
@Mike (Leafygreen) Thanks man! Smells even better now with a couple more days carbonation and a decent head.
@Mike R – this is definitely a fun recipe, one I think I’m gonna brew again. I’m getting rave reviews from all that have tried it.