Peanut Butter Cup Porter (7 ratings)

All Grain Recipe

Submitted By: swartzad (Shared)
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Brewer: Adam Swartz
Batch Size: 5.00 galStyle: Brown Porter (12A)
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 37.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 26.2 IBUsBoil Time: 60 min
Est OG: 1.070 (17.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.022 SG (5.7° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 11.57 oz Carafoam (2.0 SRM) Grain 2
14.04 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
14.04 oz Chocolate Malt (350.0 SRM) Grain 4
7.49 oz Black (Patent) Malt (500.0 SRM) Grain 5
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 6
1.00 oz Willamette [5.5%] - Boil 20 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
2.00 lbs PB2 (Boil 10 min) Misc 9
2.00 oz Caco Nibs (Boil 0 min) Misc 10
1 pkgs London Ale (White Labs #WLP013) Yeast 11

Notes

When I added 2 lbs of PB2, the trub was a full 1 gallon of volume. I only syphoned 4 gallons into the secondary.

Ratings

by swartzad

Best beer I've made in 1 year of homebrewing. Will make again as soon as possible. Great PB aroma, sweet but with a bitter finish. Thick and creamy. Like drinking a peanut butter cup.

Would recommend coming out of the boil with at least 6 gallons, as the 2 lbs. of PB2 will settle with the trub in the primary for a full volume of 1 gallon.

Please give it a shot and let me know what you all think!

Peanut Butter Cup Porter

by pevans

This beer turned out great; well received by all who have tasted it. A filling dessert beer that is definitely not a session beer. Great peanut butter aroma with peanut butter and chocolate taste.

I knocked the Pale Malt down to 9lbs and replaced with a pound of Flaked Barley to aide with head retention. Used 6.5 oz of PB2 with Chocolate, in addition to 26 oz of regular PB2. I used 8oz of coca shells in the primary at 5 min instead of nibs. After 2 weeks in the primary cold crashed for 3 days at 42 degrees to solidify some of the oils before moving to secondary. Soaked 3oz of cocoa nibs in Vodka for 2 days before adding to secondary (would probably use Bourbon next time). Another 2 weeks in secondary to allow the Vodka after taste to subside.

Final yield was about 4 gallons. Five inches of trub in the primary. Three gallons to bottles and one gallon in the keg. Bumped up the priming sugar to higher end for porters (worried about the head retention). Currently enjoying the kegged version. Requires a little more effort than most beers I have brewed, but I will brew this one again.

pb2 question

by justin3777

By two lbs of pb2 is this the powder weight or the weight after the powder is mixed with water

Awesome Beer for sure

by mustridebike

Just bottled this past weekend. Taste Wonderful prior to bottle conditioning. Ended up with 28 12oz bottles and two 22oz Bombers. Lost 1.5 gallons due to peanut butter trub which is understandable putting two pounds of powdered peanut butter in the kettle. Only my second ever All Grain Recipe I have brewed. I am astounded how great this beer came out. WIll brew again for sure.
Hit the OG right on but my FG was 1.019 so pretty close there as well.
Thanks for the recipe.

by joeymuffs

Did you add the PB2 in the Primary or secondary?

Beware of infection!!

by hearsnobrain

Our club brewed this and we got our first infection! Upon researching "beer infection PB2," I found it wasn't an uncommon occurrence. It was probably small chunks of unmixed powder that allowed bacteria to survive the boil. The recommendations that I discovered online is to either soak the PB2 in vodka or everclear (risking a boozy flavor and loss of head) OR, more preferably, mix it in a blender before adding it to the boil. Perhaps scoop up some wort with a small pot and blend it with that. We might try this one again. Good luck! Hope this helps someone!

by AlanCohen

No body.