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)
Yeast-Wyeast Thames Valley Ale Yeast
(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
2 weeks Primary
3 weeks Secondary
Kegged & Force Carbed. (5 days @22 psi at 45°)