Your peanut butter is in my beer....your beer is in my peanut butter.
It's that time of year. It has become a tradition each Thanksgiving to brew a beer with family for the yearly Christmas trip to Kansas. Two years ago, I did a Peanut Butter Kolsh. Last year a spot on PB&J (no real style). This time....Reeses' peanut butter cup. Of course there is the obvious equation for this beer to be a hit. Stout + Peanut butter = Reeses'. But that would be too easy and quite frankly, it's been played before. So, how about a Blonde + Peanut Butter + Cocoa Nibs = Reeses'? I guess we'll find out.
Here is the recipe.
Boil Size: 7.49 gal
Post Boil Volume: 6.34 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.76 gal
Estimated OG: 1.057 SG
Estimated Color: 5.5 SRM
Estimated IBU: 16.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 76.3 %
Boil Time: 60 Minutes
Amt Name %/IBU
8 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) 67.7 %
1 lbs 13.0 oz White Wheat Malt (2.4 SRM) 14.9 %
12.0 oz Aromatic Malt (26.0 SRM) 6.2 %
12.0 oz Oats, Flaked (1.0 SRM) 6.2 %
10.0 oz Milk Sugar (Lactose) (0.0 SRM) 5.1 %
0.75 oz Northern Brewer [6.90 %] - Boil 60.0 min 20.9 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05)
Name Step Temp Step Time
Protein Rest 122.0 F 30 min
Saccharification 158.0 F 60 min
Mash Out 168.0 F 10 min
If you read the PB&J article from last year, I explain the reasons why I developed this recipe and why I do a protein rest on this one. You'll also read how I do the Peanut Butter addition. Most would simply add PB2 which is a dried Peanut Butter powder. The reason most brewers use this is because the oil has been removed from the peanut butter and oil is bad for head retention. But I've figured out a why to add real peanut butter and not lose the head on the beer.
I brewed this beer on Thanksgiving night from abut 9:30pm to 3:30am. Here are the stats:
Est FG: 1.015
Est ABV: 4.9%
Once I do the peanut butter addition, I'll take more pictures and add them to this article.
DECEMBER 8TH - ADDING THE PEANUT BUTTER FOR THE "DRY PB'ING"
I then spread the peanut butter out as evenly as possible. This is the hardest part.
Finally, tie a long piece of floss at each end on each log. You can leave this hanging out of the top of the fermenter. This will make retrieval easier once the "dry PB'ing" is done.
In this pic, I'm showing how I drained the Cocoa Nibs. I soaked them (4oz) for about 2 weeks in a small canning jar with vodka (use good vodka or you will end up tainting your beer with a harsh alcohol).