BeerSmith™ Recipes and Web Editor
smswartz 1 Shared, 1 Reviewed
Cpatullo on swartzad's wall
- 10 January 2019 - 1:44 am
Just a couple of questions on the PB porter:
1. 10 min on the PB2 boil - how much did you lose after cooling and in the boiling pot bottom? Or did you take it all into the fermenter?
2. Cocoa nibs: into the boil at then end before cooling or into primary?
1. 10 min on the PB2 boil - how much did you lose after cooling and in the boiling pot bottom? Or did you take it all into the fermenter?
2. Cocoa nibs: into the boil at then end before cooling or into primary?
Thanks!
EricSutton on swartzad's wall
- 16 January 2015 - 1:25 pm
What is the PB2 ingredient? Is it peanut butter powder? How long did the beer mature before packaging it?
swartzad
- 16 January 2015 - 1:27 pm
Yes. It's a dehydrated peanut butter powder. You can find it at most health food stores, Amazon, and even in the health food sections of major grocery stores.
swartzad
- 16 January 2015 - 1:28 pm
Mine was primary for a week and secondary for another week. Check the actual recipe though, someone else made it and I'd be curious to see what they did.
HenderBrew on swartzad's wall
- 15 February 2014 - 10:40 pm
swartzad, I really want to make this recipe you posted. Any other recommendations or tips? Was the 2lbs of PB2 enough and how many containers is 2lbs? Thanks a lot!
swartzad
- 15 February 2014 - 10:45 pm
I would say the 2lbs was just right (for me anyways). I'm actually having one right now. Starts out with some bitterness and you get a lot of PB in the finish. I did my first batch with 1 lb, and that definitely wasn't enough. 2lbs should be 2 of the vacuum sealed bags worth.
Also, I would increase your boil by at least a gallon. The PB2 will settle and leave a gallons worth of trub on top of what you'd usually have.
Maybe play with the yeast? I liked the London Ale, but it did give a sweeter finish.
Let me know what you come up with. This has been a huge hit, but I'm always open for suggestions. Happy Brewing!
tailleur
- 16 February 2014 - 1:10 am
Has anyone tried to come up with a Seef Bier recipe like Johan Van Dyck's from Antwerp? I ran across this interesting article and would dearly love to try it;
http://www.mercurynews.com/jay-brooks/ci_24338779/brooks-beer-seef-resurrection-beer-style