Chocolate and peanut butter. A match made in heaven. The only thing that would make this duo better is to add it into some home-brewed beer. We are going to load up this porter with as much peanut butter as we can. If you love these flavors youre in for a treat. It’s simple to make and perfect for that peanut butter lover in your life.
Peanut butter chocolate is our number one dessert in our life. So we had to figure out a way to get our favorite dessert and favorite beverage into one. A porter style is a perfect base. It has a deep dark flavor and color that will complement the chocolate and peanut butter nicely. Getting the chocolate into the beer is not that difficult. Certain roasted grains can bring out chocolate notes without having to add any actual chocolate. But for that peanut butter will have to get a little more creative.
On the side not if you really like chocolate like us try How to brew a chocolate lager? and we promise you will love it even more.
Let’s start with the recipe
For this recipe, we are making a 5-gallon batch using the brew in a bag method. To start heat up 6 gallons of water to about 161 F. We are adding water adjustments to improve the flavor. Once the water is heated up we add the brew bag and next we add the grains.
The Grain Bill
- 75 % Maris Otter
- 16.7 % Munich
- 4.2 % Chocolate Malt
- 2.1 % Carapils
- 2 % Roasted Barley
In the mash, we are adding the first special ingredient. One box of chocolate peanut butter cereal. Our hope is that will add a bit of peanut butter and chocolate flavor. It will also add more sugar to slightly bump up the original gravity. At first, the cereal floats, but over time it broke down into the mash. We mash at 154 F for 45 minutes to give the beer a good amount of sweetness and body.
The Boil Additions
After 45 minutes we pull the grain bag out and squeeze as much of the wort out. Also heat up 1 gallon of water to about 170 F to rinse the grains. The cereal gave wort a hint of peanut butter chocolate but not enough for what we are looking for.
Now we bring the wort to boil. We plan to boil for 30 minutes. At the start of the boil, we add 1 oz of Magnum.
We don’t need much character out of hops, just the bitterness to balance out the sweetness. And to put the focus on the chocolate. At 15 minutes mark, we add the Whirl flock tablet for clarity and a wort chiller.
Lastly, at the end of 30 minutes, we turn off the heat and add in our final special ingredient. That is 2 pounds of powdered peanut butter. Just pitch it in a little at a time so it doesn’t clamp up. Also, keep an eye it doesn’t cause a boil over even with the flame off.
We chill the wort down to 67 F and transfer it into our fermenter. There’s a ton of peanut butter sludge at the bottom of the kettle. For the yeast we are using SafAle US-05 which is a clean fermenting. It won’t get in the way of peanut butter flavors. After pitching the yeast we pop a top on. Give it a shake and add an airlock. Let the fermenter sit in a cool dark place for 1 week at 67 F.
After a week airlock activity has stopped. We officially have a beer. One consequence of adding peanut butter to our fermenter is that it all fell to the bottom. Taking up little more than a gallon of our total volume. So in the end will have a little less than 5 gallons.
To the purged keg we add 5 ml of Biofine Clear to aid in clarity. Then we close it up and burst carbonate the beer at 40 psi for about 12 hours. Before reducing the pressure down to serving pressure. At which point it was ready to drink.
This beer is so good and absolutely delicious. The color has a dark deep brown with a creamy peanut butter-colored head. On the scent, you get hit with roasted peanuts and peanut butter with slight chocolate and espresso.
When you take a sip you get the roasted chocolate flavor upfront but the peanut butter really comes through at the back end. It’s a perfect balance of roasted and sweetness. There’s a good amount of creamy mouthfeel but not overly sweet at all.
Experiment on your own and if you like it then for it. That’s the best part of homebrewing. We can each do our own thing and make the beer we love. Cheers.