People looked at me like I was crazy when I told them. One person even tried to get Congress to pass a law preventing me from doing it. I did some research online, and found out I was not the only one with this passion. One recipe I found even had directions for "de-oiling" the peanut butter (since you don't want greasy beer). In the end, I discovered a really unique product, Bell Plantation Powdered Peanut Butter, to use in this recipe.
Initial tasting did in fact reveal a subtle peanut butter aftertaste, but it was quite obvious during the transfer from primary to secondary that most of the reconstituted peanut butter had settled to the bottom along with the other trub. As these are still quite young, I would give them a month or so before passing final judgement.
Christy says that a person really needs to be a master brewer who understands exactly how different malts affect the overall taste of the final product BEFORE adding peanut butter to the ingredients.
I say nothing ventured, nothing gained.
4.46% ABV How is this calculated?
5 lbs Briess "Traditional Dark" DME
.5 lb Chocolate malt
.75 lb Black Patent malt
.25 lb Roasted barley
.25 lb Oats
.5 lb Crystal malt 60°
.5 lb Munich malt 10°
1 oz German Perle hop pellets (7.8%)
1 oz US Golding hop pellets (4.5%)
1 pouch Wyeast 1335 Brittish Ale II yeast
1 tsp irish moss
1 jar (6.5 oz) Bell Plantation Powdered Peanut Butter
1 lb lactose
3/4 cup corn sugar (priming)
Bring 4 gallons water to 150°, then steep grains for 1 hour between 150° and 175°.
Disolve DME and bring to a boil.
Add 1oz German Perle hops and boil for 15 minutes.
Add entire jar of powdered peanut butter and continue boil for 30 more minutes.
Add 1oz US Golding hops and 1 tsp Irish Moss. Continue boil for 15 additional minutes.
Cool to at least 90°, then transfer to primary. Add enough water to make 5 gallons.
Ferment in primary for 1 week, then transfer to secondary for 2 weeks. Add lactose to secondary.
Bottle, and store 2 weeks before chilling.
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