Hello all, sorry I’ve been gone for a while. The heat in Florida has put a brief hold on my brewing. I saw a neat recipe in the recent BA magazine that was a take on PB&J. Has anyone tried a similar recipe before? Results?
Why the need to mix with 150 proof? Also, I’d love for someone to try and convert this to extract for me. Thanks and I hope all is well!
Recipe link- Imgur: The magic of the Internet
Welcome back!
Not sure I want a PBJ beer, but it sounds better that dill pickle or guacamole beer.
FWIW, PBJ would be my pick of the three!
Florida, I’ll tell you the same thing Denny told me once. Why do you want PBJ beer?
The point of the question is that once you come up with a list of flavors and traits that you want, you can build your own recipe aimed at those goals.
I think the idea is that the mixture of PB and vodka will have a proof of 50, so it will be sanitized when added to the fermenter. By volume, it’s a mix of 1 part alcohol and 2 parts PB.
But where’s the J?
Northern Brewer carries a MO extract as well as a rye extract, so you could sub those out for the respective malts, and then steep the crystal and aromatic. (Technically, the aromatic is supposed to be mashed, but you can steep it in small amounts if you’re just looking for the flavor contribution)
Looking at the recipe I can really see the concept. The MO and rye give you the rye bread, and the aromatic gives you the crust. Is there something I’m missing that’s supposed to be the jelly? Maybe mix it with some Welch’s grape juice?
Or peanut butter?
Needs some nelson sauvin
+1. Definitely some grape flavor there.
Some Italian craft brewers are blending wine/grape juice into their beer. A fox grape like Concord would retain much of it’s grapey flavor even after fermentation. I would try a can of concord juice concentrate at the end of primary.
I made one of these back in my crazy brewing days sometime in the mid 2000s. Peanut butter cups and purple skittles in the boil. I posted about it on the internet, and then started seeing other people interested in the idea. Later, I thought, “Good God, what have I done?!”
That’s awesome! My craziest move was last summer. I tried a Leinenkugle Lemon Shandy
Thanks for the responses…it sounded good initially! To answer an earlier question, this beer http://beeradvocate.com/beer/profile/16410/69935 made me want to try the recipe. I’m nixing it as it sounds a bit out of my league and I will be only on my third batch shortly. Thanks again gents.
aren’t you in SoFlo? - might want to go have a pint (er taster glass) of that at the brewery or around town - it is nice for a sip, but I don’t think I could drink a full pint.
Somebody brought some peanut butter cup beer to our holiday party last year. Dis-gus-ting. You know you don’t want to drink a PBJ. Just go make a delicious PBJ in five minutes and spend your brew day making… beer.
Here’s the thing about Peanut Butter beers. Ever have a peanut butter knife or spoon get wet and sit in sink for a day? It’s that same rank-ass-nasty smell in every peanut butter beer I have ever had the misfortune to try. There is a local brewery down here making a peanut butter porter and it is undrinkable and nasty. OTOH some people go absolutely bonkers about it. So who knows.
Rule #1 for me: I will not have a peanut and butter sandwich without a cold glass of milk to wash it down with. That right there should tell you that those flavors don’t belong in beer. Period. Ever.
NoFlo…haven’t had that beer yet, but went to Funky Bhudda recently. Huge taproom, but the beer was a bit meh.
I must agree. Chocolate milk with peanut butter is good too.
The “jelly” comes from the fruit character lent by the WLP002 yeast. Drew explains that in the concept/process part of the recipe that is not in the picture.
Reese’s PB cup would be a better idea for a beer than PB and J, but that is just me.
I prefere PB and honey, so maybe there is an idea? 
Yup, the yeast is the J.
I purposely avoid “peanut butter cup” because it’s been done - a lot - so pb&j.