Hello everyone I’m new here. Yesterday I made my first peanut butter chocolate stout and I used pb2. I added the pb2 at flame out. My recipe called for 8oz but since I added a little more lactose I decided to add more pb2. I added my pb2 at flame out but since my wort chiller was there (for sanitizing) and I made a full boil it was a little difficult to stir. I did my best but eventually it all ended going to the bottom of the pot. I suppose it wasn’t going to fully dissolve.
Did I do something wrong? Any thoughts? Experiences? Should I add more in secondary?
I’ve used it in this kit before http://www.midwestsupplies.com/chocolate-covered-beavr-nutz.html the beer itself was great. I put it on tap with nitro, a slight roasted peanut aroma not a huge smell though. I did add it to a nylon bag so i wonder if it clumped up and formed a ball because of the bag. I’d try it again just adding it in to the carboy.
1# caramel crystal
1# flaked oats
8 oz chocolate malt
4 oz black patent
3 oz kent golddings
6 # light dme
1.5 # lactose
9 oz pb2
5 oz cacao nibs in secondary
I used white labs Irish ale yeast, Irish moss, yeast nutrient etc.
^ my rationale was: “I’ve added peanut butter and chocolate already and if I add coffee I could call it peanut butter chocolate mocha stout and get my wife to drink some”
I brewed a 3 gal batch of Chocolate Peanut Butter Porter.
It required 1.2 oz. cacoa nibs and 1.2 lbs of PB2.
The PB2 was about $18. The PB2 was added at end of boil.
It never really dissolved, and quickly dropped to the bottom of my glass fermenter.
I let the beer sit on it for 2 weeks. I remember it was a mess to clean.
Now 7 months old. I can say it’s decent, with a unique taste.
There is PB aroma to the nose, but not a strong PB Chocolate taste.
Don’t tell friends its Peanut Butter Cup beer and see if they can guess the flavor.
Definitely a unique novelty, one is enough type of beer.
Personally, I’m glad I brewed the batch, but once is enough.