Peanut butter oatmeal stout??

[suffolkbeer]

Anyone made a peanut butter (and maybe chocolate) oatmeal stout?

If so would you share your recipe?

I’m considering coming up with something and might use PB2 (a powdered peanut butter health food) in secondary? They also do a chocolate flavour one, or maybe cocoa nibs.......

Any hints/tips??!

 

[stigman]

I've done one and it is amazing I'm out at the moment I'll tell you more laterl

 

[suffolkbeer]

Thanks so much, be really keen to have your insights!!!!

 

[Clandestine]

also following this. I was thinking of soaking my PB2 in vodka and chucking it in after fermentation as a PB dry hop

 

[Zephyr259]

also following this. I was thinking of soaking my PB2 in vodka and chucking it in after fermentation as a PB dry hop

I've read other recipes that do this, some of the PB2 near the end of the boil then a bunch more as a "dry-peanut-buttering".

 

[Clandestine]

yeah, im thinking it will essentially just be adding PB essence as the high proof of the vodka should extract more aromatics

 

[jceg316]

I'm gonna follow this as I've had some great peanut butter stouts and would like to make one myself one day.

I've made quite a few flavoured beers recently (chocolate coffee stout, grapefruit beer etc) and I've noticed anything put in primary (apart from flavour hops of course) will not carry over to the end of fermentation. Any cocoa nibs I've put in the boil has no effect, nor any grapefruit peel, extract etc. I think the aroma gets carried away by the CO2 during fermentation, so moving forward I'll probably add all additives post fermentation.

I've also noticed it's a lot easier to use extracts, I'm gonna do a comparison of home made chocolate extract to cocoa nibs soon to see whether the flavours are better. Granted it's not the most accurate test but it's an interesting indicator nonetheless.

 

[stigman]

Sorry I didn't get back to you earlier can't find my brew book at the moment, but what I did was split a large tub think its 16oz between two djs and half bottle off vodka in each i also added some bourbon barrel chunks too one (highly recommended) let sit for a few weeks. Then brewed an imperial stout about 10% abv. 3gallons bottled straight the rest secondary in the demi's this took forever I kept swirling the pb into solution but I think the yeast just slowly chewed up the pb it was in contact with. Oh i forgot also added cocoa nibs as well

 

[Clandestine]

are you saying that the pb cause it to carry on fermenting slowly? how did they prime? id be worried about bottle bombs if i bottled and it was still ticking over

 

[stigman]

They primed up just as normal, what i mean is i kept swirling the pb back into suspension but a day later it would all settle into a solid lump of peanut butter so the yeast just kept going on the surface. I got sick of waiting and bottled after a month I think. It came out absolutely perfect. Especially the oak one.

 

[terrym]

Peanut butter is normally laden with fats. Even the dried sort has about 15%. Fats are notorious for killing the head on a beer, greasy glasses, eating cheese whilst supping your pint come to mind, so I was bit surprised to find that deliberately adding peanut butter to beer is being considered. Anyone who's added PB to their beer know different?

 

[-Bezza-]

Peanut butter is normally laden with fats. Even the dried sort has about 15%. Fats are notorious for killing the head on a beer, greasy glasses, eating cheese whilst supping your pint come to mind, so I was bit surprised to find that deliberately adding peanut butter to beer is being considered. Anyone who's added PB to their beer know different?

I know no different but just reading this makes me think of bacon bourbon, where you can have a bacon-flavoured bourbon without the fattiness.

If I were to try this, I would leave some peanuts (I wouldn't use peanut butter) in vodka for a few days to impart flavour, then put the infused vodka in the freezer, which should cause the fats to solidify and float to the top, ready to skim off. The peanutty flavour would be left behind.

 

[Ghillie]

Sorry I didn't get back to you earlier can't find my brew book at the moment, but what I did was split a large tub think its 16oz between two djs and half bottle off vodka in each i also added some bourbon barrel chunks too one (highly recommended) let sit for a few weeks. Then brewed an imperial stout about 10% abv. 3gallons bottled straight the rest secondary in the demi's this took forever I kept swirling the pb into solution but I think the yeast just slowly chewed up the pb it was in contact with. Oh i forgot also added cocoa nibs as well

Would this method work but just with throwing the vodka/PB solution into the primary FV once fermentation has finished? How long would would you let it sit before racking to the bottling bucket for bottling?

 

[stigman]

Would this method work but just with throwing the vodka/PB solution into the primary FV once fermentation has finished? How long would would you let it sit before racking to the bottling bucket for bottling?

Yeah I think that would work just as well make up the solution as soon as you can before brewday then lob it in after say 4 days and then I would leave in primary for at least 3 weeks to be sure it's main sugars have been used up.

 

[Ghillie]

Yeah I think that would work just as well make up the solution as soon as you can before brewday then lob it in after say 4 days and then I would leave in primary for at least 3 weeks to be sure it's main sugars have been used up.

I'll do that @stigman!

 

[ACBEV]

Low fat peanut flour...
https://shop.sukrin.co.uk/products/peanut-flour-250g

 

[Clint]

Google uncle Roys peanut butter essence....this sounds useful.

 

[Oneiroi]

I love peanut butter but the only PB Stout I've ever had was pretty nasty (a strange 'artificial' sweetness to it if that makes sense).

Can anyone recommend any good ones that are reasonable to find?

 

[JonBrew]

I love peanut butter but the only PB Stout I've ever had was pretty nasty (a strange 'artificial' sweetness to it if that makes sense).

Can anyone recommend any good ones that are reasonable to find?

Buxton Yellow Belly is incredible. They bill it as a peanut butter cookie imperial stout. There is no peanut butter anything, be it the actual stuff or extract, added to the beer. They somehow manage to get the flavour of peanut butter from just the grist.

 

[phildo79]

Buxton Yellow Belly and Yellow Belly Sundae are amazing beers. They aren't cheap but they are worth every penny. They are imperial stouts (11 and 12%).
Omnipollo (which collaborated with Buxton for YB) also have a lot of fantastic flavoured imp's. Their hazelnut pecan mud slide imp springs to mind. Delicious!
Rogue Ale's did a Voodoo range that had a peanut butter and banana stout. This was another fantastic beer but good luck finding it. I paid 23 Euro's for a bottle (albeit a 650ml bottle) in a bar in Dublin about a year ago. Never seen it since.
It is tricky to find peanut butter stouts that aren't milk stouts or sweet stouts. And whilst some of these can be quite nice, they don't come close to the stouts mentioned above. In my humble opinion, of course.