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ot an idea from a magazine I got at GABF. I’ve made chocolate stout in the past, but this time I’m making a larger batch and putting oak chips in one fermenter and peanut butter in the other.
25 lb American 2 row
2.25 lb Chocolate malt
1 lb black patent
.5 lb roasted barley
2 oz fuggle 4.8%AA (60 min)
2 oz willamette 5%AA(30 min)
1 oz willamette 5%AA(5 min)
Target OG 1.078
Target FG 1.020
Final volume 8.5 gal - splitting between 2 fermenters.
I’ve never used oak chips or peanut butter. Any suggestions?
The magazine said to rack onto the peanut butter after pouring off the oil and microwaving it. Should I do the primary fermentation on the peanut butter and oak chips? Just wondering if the peanut better will mess w/ the fermentation. It’s organic/preservative free. And would oak chips in the primary give it too much of an oak flavor? I’m debating on adding the oak and PB to the primary or secondary.
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Lots of people say to oak in secondary. I’ve always made my own extract so I have more control over the oaky flavors. Some people say a week, some people say two. Some people say six months. You’ll have to taste it as you go along and see for yourself what works for your taste angel.
It probably depends on how much oak, where it’s sitting (on the bottom or suspended), what form (chips, dust, stick, cube) and how much you agitate it.
What I’m interested in is the peanut butter. No offense, really, but that sounds effing terrible. I love peanut butter and I love beer but I won’t mix the two. Have you tried an already finished beer with peanut butter in it? Just curious as to what you’re after.
To me it sounds like another equally awful and never-should-have-been-made-but -obviously-I’m-wrong-cuz-everyone-else-loves-it item: bbq chicken pizza. Love bbq chicken, love pizza but HATE the two mixed.
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I think the effect we’re going for here is chocolate and peanut butter, is in Reeses.
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Peanut Butter flavored Coffee.
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Really, not trying to be a hater but honestly curious. It sounds terrible to me.
I know some others have experimented with PB, in a porter, I think it was...
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I think I’m gonna take your advice and use the oak chips on the secondary.
Regarding the peanut butter half, I read the article again and from what I can tell they did peanut butter in the primary. I haven’t tried peanut butter in a beer. Guess I’ll just hope for the best. Maybe if it turns out alright I’ll send you a bottle or two. If not, I’ll send you a case...
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i wouldn’t do it. peanut butter has fat in it - fat is bad for your beer. you will have bad head retention and other issues.
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Short’s Uber Goober Oatmeal Stout
Made with a ton of peanuts and damn good. They should be making it again this winter. It is awesome, and tastes exactly like what you’re looking for, Reeses Cups.
There was a video on Youtube of them making Uber Goober, but I can’t find it. They used 60lbs. of peanuts in it, not peanut butter. I assume because peanut butter has added oil and sugar usually.
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What you have to do is get natural peanut butter and de-fat it.
It takes a while, but it works.
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So i just pour off the oil, then let it sit and repeat?
Regarding head retention, the magazine said the head retention on the peanut butter ale was suprisingly good. They used a big batch of wheat ale and did 4 seperate fermenters: peanut butter, cream soda, pop tarts, and wild yeast.
I already have the peanut butter, so I think I’m going to go with that in the primary and when I transfer to the secondary I’ll add peanuts if the flavor isn’t where I want it.
Thanks for the replies. I’ll be brewing on Thursday. Gonna do a large batch of wheat ale too, and add agave nectar to half of it in the primary.
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Well have fun brewing and please let us know how this turns out. Some folks brewed with peanut butter a year or two ago but they never posted the results.
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