Velveteen Recipe but want to add some peanut butter...

[kimosabby]

Gents,

have bought an all grain kit for a chocolate stout but want to tweek it with caramel and peanut butter.

(1) Any suggestions for this particualrly peanut butter?

(2) Receipe suggests the 500g of lactose going in 10mins from the end of boil - does it need to be mixed with water or can it just be poured in as powder?

(3) Receipe suugests 4 days into fermentation add cacao nibs to sterlised muslin bag and add to fermentor (pre soaking in vodka for .5hr to ensure sterile). Not done this before - is 4 days into fermentation ok or is it nearer 4 days from end like with dry hopping? Also is .5hr ok or does this need to be tweaked?

Receipe:
3.25kg Maris Otter
500g Carafa Special III Malt
500g Oats
475g Brown malt
250g Crystal 400
240g Wheat
500g Lactose sugar
26g Magnum hops
44g fuggles
1 bag of cacao nibs

23l - 4.8%

safale s-04

many thanks

 

[user 23602]

Don't use Peanut Butter. Use Peanut Powder 1 or Peanut Powder 2 or Essence. Both found for reasonable prices on Amazon. I've linked them all for you... Because I'm nice like that.

 

[kimosabby]

what sort of qualities for 23l? not looking to overpower but to balance out

 

[user 23602]

what sort of qualities for 23l? not looking to overpower but to balance out

I'm guessing you mean quantities? I've tried to make several PB Porters and Stouts now and personally, essence, for once, comes out on top for me. But for 23L and using the powder, you don't want much, 250g would give you a decent bitter nut taste. One thing to seriously watch out for though, is the sediment. PB Powder is peanut butter without the moisture. So, when you add it to 23L of liquid, it does become peanut butter. You will need to be very gentle when bottling as to not disturb the sediment and not get any into the bottles.

 

[kimosabby]

thanks for that; when would you add to the boil?

 

[user 23602]

thanks for that; when would you add to the boil?

Someone else might need to help you with that as I was doing my PB experiments with Extract Kits and was adding it after the initial fermentation sorry.

 

[kimosabby]

have you tried using the essence and what quantites

 

[user 23602]

have you tried using the essence and what quantites

I did and I went with 50ml for a 19L batch, however, I did want mine to be as peanut flavoured as possible. So you might want to reduce it.

 

[Leon103]

RE lactose - I would dissolve in sort of the boiling wort or water before adding.

 

[kimosabby]

RE lactose - I would dissolve in sort of the boiling wort or water before adding.

how much boiling water (or wort) for 500g lactose?

 

[kimosabby]

I did and I went with 50ml for a 19L batch, however, I did want mine to be as peanut flavoured as possible. So you might want to reduce it.

when did you add the essence?

 

[user 23602]

when did you add the essence?

I added it in the 2nd FV 4 days prior to bottling.

 

[kimosabby]

how did you mix it in? or just pour straight in and stir?

 

[Leon103]

how much boiling water (or wort) for 500g lactose?

Try about a litre. If you are using the wort it doesn't really matter as long it is all desolved

 

[kimosabby]

Receipe suugests 4 days into fermentation add cacao nibs to sterlised muslin bag and add to fermentor (pre soaking in vodka for .5hr to ensure sterile). Not done this before - is 4 days into fermentation ok or is it nearer 4 days from end like with dry hopping? Also is .5hr ok or does this need to be longer?

 

[Jake Michael]

Receipe suugests 4 days into fermentation add cacao nibs to sterlised muslin bag and add to fermentor (pre soaking in vodka for .5hr to ensure sterile). Not done this before - is 4 days into fermentation ok or is it nearer 4 days from end like with dry hopping? Also is .5hr ok or does this need to be longer?

I've not personally used cacao nibs before but I'm going to be using whole coffee beans to "dry hop" with in my next brew so I've read a lot about adding coffee to the FV and I imagine it could probably relate to cocoa nibs.

I'm adding the coffee beans after fermentation has finished in a sterilised muslin bag but I will only be washing the coffee beans under warm water and not using vodka to sterilise as I just want to have the flavour of the beans and nothing else. By this point the alcohol in the beer should be enough to fight off any little nasties (I believe the ABV for this need to be above 4.2% but I'm not certain on that). Then I'll be tasting the beer roughly every 12 hours to check the level of flavour that is in the beer, once I've got the amount of coffee that I like for my taste I'll rack to a keg.

So I'd advise you to add the nibs after most of the fermentation has finished (by checking SG) then add the nibs that have been soaking in vodka in a muslin bag and just taste it every 12 hours or so and remove when you have the flavour that you want in the beer. That might be after 1 day or 7 days so I'd just use the time in the recipe as a guide at most.

 

[MyQul]

Did you get around to doing this? A alternative to using peanut butter powder or essence is to 'fatwash' the peanut butter. Basically soak some peanut butter in vodka for a week or two. Then put the concoction in the freezer. The peanut butter will freeze and the vodka wont, so you can seperate them. You should now have peanut butter flavoured vodka. Add this at bottling time. I'm not sure of amounts as I've never done fat washing but the idea is sound, it comes from cocktail making

 

[kimosabby]

sounds interesting; i'm going to try the essence about 25ml in 23l at bottling.