Homebrew Batch #22 – Frankenstorm Peanut Butter Porter

As Hurricane Sandy’s effects blustered outside, the USPS delivered my PB2 powdered peanut butter, which meant that I could brew my Peanut Butter Porter.

I used Brooklyn Brew Shop’s Peanut Butter Porter as a base guide, scaling it up to a 2 1/2 gallon batch, and rounding some quantities to account for my poor mash efficiency.   I then adapted it to be a partial mash because I couldn’t handle the grain bill in my two gallon mash tun.   The key ingredient change, of course, was the substitution of PB2 powdered peanut butter for regular peanut butter.  If you want to brew with peanut butter, you have to start with natural peanut butter and then “de-oil” it first – a lengthy process of taking natural peanut butter and letting the oil separate, which you then drain off.  You don’t want the peanut oils in your beer, as they can make it rancid and also destroy head retention.   PB2 is basically dehydrated peanut butter.   As their label notes:

“Superior quality peanuts are first slow roasted then pressed to remove 85% of the fat and oil.  The result is an exquisitely natural roasted peanut butter flavor that’s deliciously rich in taste, easy to enjoy and wonderfully healthy.”

The jar also says: “made with roasted peanuts, sugar and salt.”  I’ve read a bunch of homebrew threads on the use of PB2, and I’m not too worried about it causing harm to my beer, although I’m well aware that the flavor result may be quite subtle, and that it will result in a crapload of sediment at the bottom of my fermenter, which is one reason I scaled up the batch size to over 2 1/2 gallons.  Here’s my recipe, uploaded to Hopville:

Mash: 60 minutes at 154 degrees:

3lbs Rahr Pale Ale Malt

8 ounces Caramel/Crystal 60 Malt

6 ounces Roasted Barley

3 ounces Chocolate Malt.

Sparge with 2 3/4 gallons of 170 degree water.

Bring wort to a boil and add:

1/4 ounce Norther Brewer Hops  and

1 lb light DME

Boil for 45 minutes, then add

1/4 ounce Norther Brewer Hops and

1lb light DME.

Boil for 10 minutes more (55 minutes total) then add:

1/4 ounce Fuggles

Boil for 10 minutes more  (65 minutes total) then add:

1 jar (6.5 ounces) of PB2 powdered peanut butter, stirring to dissolve.

After 75 minutes total, turn off heat, chill worth to 70 degrees, and pitch Safale S-33 dry yeast.

My OG came out to 1.068, and I had almost 3 gallons of wort.    There was a hint of an “oily” slick in the wort, but I’m not too worried about it.  I plan to let this ferment for 3 weeks before bottling.   My basement is currently around 62-64 degrees for a fermentation temp.

-KD

 

 

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