Chocolate Peanut Butter Stout

All Grain Recipe

Submitted By: Angry_Babs (Shared)
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Brewer: Brad Bennett
Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 6.28 galStyle Guide: BJCP 2008
Color: 42.8 SRMEquipment: 9 Gal Pot and Chiller - 65% Efficiency
Bitterness: 29.0 IBUsBoil Time: 60 min
Est OG: 1.068 (16.7° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 6.6%Taste Rating: 30.0

Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1 lbs Chocolate Malt (350.0 SRM) Grain 3
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
1.00 oz Fuggles [4.0%] - Boil 60 min Hops 5
1.00 oz Fuggles [4.5%] - Boil 30 min Hops 6
1.00 tbsp Irish Moss (Boil 15 min) Misc 7
1.00 oz Fuggles [4.0%] - Boil 15 min Hops 8
1.00 Chiller (Boil 15 min) Misc 9
1 lbs Milk Sugar (Lactose) [Boil for 10 min] (0.0 SRM) Sugar 10
1.0 pkgs British Ale (White Labs #WLP005) Yeast 11
4.00 oz Cocao Nibs (Secondary 3 weeks) Misc 12
2.00 PB2 Powdered Peanut Butter (Secondary 3 weeks) Misc 13
0.12 oz Peanut Butter Extract (Bottling 0 min) Misc 14

Taste Notes

Notes on the extract flavoring - I add it because getting an actual PB taste into beer has proven extremely hard. The PB2 adds the texture of peanut butter to the beer I was looking for - but not the flavor. Adding real PB has too many oils. I have also dissolved the PB2 in vodka for weeks before secondary instead of adding dry but it didnt really seem to change the out come for me. I have also tried adding a container of Hershey's powdered cocoa to the boil in previous versions, and while it does add a chocolate flavor, it seems to mask peanut butter in the end. Plus adding more and more to the boil produces more trube, which after a while becomes a pain to deal with. I have also used a container of PB2's cocoa, it has a similar effect.


Before brewing day, submerge cocoa nibs in vodka in an sealed container (I use Svedka, cheap and clean vodka). Agitate daily. This will be used in the secondary process. Ferment at 68-70 degrees for 3 days, lower to 65-68 for remaining fermentation time, usually about 10 days. Secondary - add PB2 powdered peanut butter and cocoa nibs in vodka (add vodka as well) to secondary vessel and rack on top. Secondary for at least three weeks (or more if you are so inclined.) Sanitize the 1 dram peanut butter extract and dump into cleaned and santized keg. Transfer beer into keg and carbonate normally (don't force carbonate) to 2.3-2.5 vols. The week to normally carb this beer will also allow the favors to age, this makes for a far better beer on this recipe.

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