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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.

Notes

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.