Peanut Butter Porter
This was an excellent beer - the nose and aftertaste were full of
peanut butter, while the taste and feel was all porter. There were
some odd flavors which I attribute to my having to use an Oktoberfest
lager yeast instead of an ale yeast (see below), but
overall I'd say this recipe is a good basis for making your own peanut
butter porter.
8 lbs. 2-row malt (To make an extract version, replace the 2-row with 4 1/2 to 5 lbs. of pale liquid malt)
1 lb. Crystal 60L
8 oz. Black Malt
10 oz. Chocolate Malt
4 oz. Roast Barley
2 oz. Fuggles hop pellets, AA 4.4% (about 9 HBUs)
6 oz. de-oiled peanut butter (see below)
Do an infusion mash at 154º F for 60 minutes, raise to 170º to end enzyme
conversion and sparge the grain.
Boil for 60 minutes, with the following additions:
Add 1 oz. Fuggles and 4 oz. de-oiled peanut butter at the start of the boil.
Add 1/2 oz. Fuggles and remaining 2 oz. peanut butter at 30 minutes
Add 1/2 oz. Fuggles and Irish Moss after 45 minutes
Cool and transfer to a fermenter for a week.
My ale yeast died on me so I ended up using Oktoberfest lager at ale
temperatures - this worked surprisingly well, but I wouldn't recommend
it. Any regular ale yeast should work fine for this.
Rack to a secondary; be careful not to rack any oil that may have
floated to the top of the beer. Leave in the secondary 5-7 days,
re-rack every 2 days after that until you no longer have oil on the
surface (you shouldn't have any oil after the first rack, but it
depends on how good a job you did de-oiling the peanut butter).
Prime and bottle or keg. Let condition at least 2 weeks before serving.
De-oiling peanut butter
Buy a jar of natural peanut butter (the kind without stabilizers that
has an inch of oil floating on top).
Pour out the oil and leave the jar on its side on a counter. Every day
or two, open the jar and pour out the oil that has collected, then stir
the peanut butter.
After 5-6 weeks the peanut butter should be very crumbly and oil will
no longer be rising out. That's when it's ready to use.
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