Brew Day: PB & Stout (Chocolate Peanut Butter Stout)

PB & Stout Mash

PB & Stout Mash

It’s been quite some time since I’ve posted. I have a huge backlog of posts to catch up, so I’m going to try to knock out a few this weekend.

I brewed this beer back on 3/10/2012 at a fellow homebrewer’s place. I’ve been thinking about brewing a chocolate peanut butter stout for some time. Ever since trying Spring House Brewing’s Big Gruesome. This beer has a huge Reese’s Chocolate Peanut Butter aroma. The taste has a nice wave of peanut butter and chocolate flavors without being overly sweet.

I set out to create my own chocolate peanut butter stout. I did a little research on different methods of introducing peanut butter to beer and settled with adding some directly to the last few minutes of the boil. This ensured that it dissolved enough and was sanitized without the flavor being boiled away. I went to the local New Seasons Market and grinded up 1/2 a pound of organic peanut butter. The organic peanut butter is less oily then the commercial varieties, and doesn’t contain any additional preservatives.

PB & Stout after the boil

I mashed at 153F for an hour and ended up with 7.5 gallons of wort with a pre-boil gravity of 1.056. After the boil my OG was 1.061 which was only off by .001, which is more than acceptable. As you can see from the picture on the right, there was an oily layer on top of the wort when I racked it from the kettle to the fermenter after cooling. I tried to avoid including any of that layer. I ended up with 5.3 gallons in the fermenter.

After fermenting for 2 weeks @ ~68F I added 4oz of Navitas Naturals Cacao Sweet Nibs (Sweet Raw Chocolate Nibs) directly to the fermenter. After another week I racked the beer into a keg and began force carbonating it. The final gravity ended up being 1.022. I’ll have a post on the tasting of this beer soon. In the meantime you can view the entire recipe, including my notes, in the Recipes section.