Peanut butter oatmeal stout??

Discussion in 'General Recipe Discussion' started by suffolkbeer, Mar 4, 2018.

Help Support The Homebrew Forum UK by donating:

  1. Mar 4, 2018 #1

    suffolkbeer

    suffolkbeer

    suffolkbeer

    Well-Known Member

    Joined:
    Jul 19, 2017
    Messages:
    211
    Likes Received:
    26
    Location:
    NULL
    Anyone made a peanut butter (and maybe chocolate) oatmeal stout?

    If so would you share your recipe?

    I’m considering coming up with something and might use PB2 (a powdered peanut butter health food) in secondary? They also do a chocolate flavour one, or maybe cocoa nibs.......

    Any hints/tips??!
     
  2. Mar 4, 2018 #2

    stigman

    stigman

    stigman

    Regular.

    Joined:
    Feb 27, 2016
    Messages:
    671
    Likes Received:
    319
    Location:
    glossop Derbyshire
    I've done one and it is amazing I'm out at the moment I'll tell you more laterl
     
  3. Mar 4, 2018 #3

    suffolkbeer

    suffolkbeer

    suffolkbeer

    Well-Known Member

    Joined:
    Jul 19, 2017
    Messages:
    211
    Likes Received:
    26
    Location:
    NULL
    Thanks so much, be really keen to have your insights!!!!
     
  4. Mar 4, 2018 #4

    Clandestine

    Clandestine

    Clandestine

    Active Member

    Joined:
    Nov 27, 2017
    Messages:
    65
    Likes Received:
    9
    Location:
    NULL
    also following this. I was thinking of soaking my PB2 in vodka and chucking it in after fermentation as a PB dry hop
     
  5. Mar 5, 2018 #5

    Zephyr259

    Zephyr259

    Zephyr259

    Regular.

    Joined:
    Jul 3, 2016
    Messages:
    1,076
    Likes Received:
    248
    Location:
    Aberdeenshire
    I've read other recipes that do this, some of the PB2 near the end of the boil then a bunch more as a "dry-peanut-buttering".
     
  6. Mar 5, 2018 #6

    Clandestine

    Clandestine

    Clandestine

    Active Member

    Joined:
    Nov 27, 2017
    Messages:
    65
    Likes Received:
    9
    Location:
    NULL
    yeah, im thinking it will essentially just be adding PB essence as the high proof of the vodka should extract more aromatics
     
  7. Mar 5, 2018 #7

    jceg316

    jceg316

    jceg316

    Regular.

    Joined:
    Sep 8, 2014
    Messages:
    1,465
    Likes Received:
    438
    I'm gonna follow this as I've had some great peanut butter stouts and would like to make one myself one day.

    I've made quite a few flavoured beers recently (chocolate coffee stout, grapefruit beer etc) and I've noticed anything put in primary (apart from flavour hops of course) will not carry over to the end of fermentation. Any cocoa nibs I've put in the boil has no effect, nor any grapefruit peel, extract etc. I think the aroma gets carried away by the CO2 during fermentation, so moving forward I'll probably add all additives post fermentation.

    I've also noticed it's a lot easier to use extracts, I'm gonna do a comparison of home made chocolate extract to cocoa nibs soon to see whether the flavours are better. Granted it's not the most accurate test but it's an interesting indicator nonetheless.
     
  8. Mar 5, 2018 #8

    stigman

    stigman

    stigman

    Regular.

    Joined:
    Feb 27, 2016
    Messages:
    671
    Likes Received:
    319
    Location:
    glossop Derbyshire
    Sorry I didn't get back to you earlier can't find my brew book at the moment, but what I did was split a large tub think its 16oz between two djs and half bottle off vodka in each i also added some bourbon barrel chunks too one (highly recommended) let sit for a few weeks. Then brewed an imperial stout about 10% abv. 3gallons bottled straight the rest secondary in the demi's this took forever I kept swirling the pb into solution but I think the yeast just slowly chewed up the pb it was in contact with. Oh i forgot also added cocoa nibs as well
     
    Last edited: Mar 5, 2018
    Ghillie and suffolkbeer like this.
  9. Mar 5, 2018 #9

    Clandestine

    Clandestine

    Clandestine

    Active Member

    Joined:
    Nov 27, 2017
    Messages:
    65
    Likes Received:
    9
    Location:
    NULL
    are you saying that the pb cause it to carry on fermenting slowly? how did they prime? id be worried about bottle bombs if i bottled and it was still ticking over
     
  10. Mar 6, 2018 #10

    stigman

    stigman

    stigman

    Regular.

    Joined:
    Feb 27, 2016
    Messages:
    671
    Likes Received:
    319
    Location:
    glossop Derbyshire
    They primed up just as normal, what i mean is i kept swirling the pb back into suspension but a day later it would all settle into a solid lump of peanut butter so the yeast just kept going on the surface. I got sick of waiting and bottled after a month I think. It came out absolutely perfect. Especially the oak one.
     
  11. Mar 6, 2018 #11

    terrym

    terrym

    terrym

    Member

    Joined:
    Apr 12, 2015
    Messages:
    3,986
    Likes Received:
    1,983
    Location:
    North Sussex
    Peanut butter is normally laden with fats. Even the dried sort has about 15%. Fats are notorious for killing the head on a beer, greasy glasses, eating cheese whilst supping your pint come to mind, so I was bit surprised to find that deliberately adding peanut butter to beer is being considered. Anyone who's added PB to their beer know different?
     
  12. Mar 6, 2018 #12

    -Bezza-

    -Bezza-

    -Bezza-

    Regular.

    Joined:
    Jan 3, 2018
    Messages:
    803
    Likes Received:
    340
    Location:
    Surrey
    I know no different but just reading this makes me think of bacon bourbon, where you can have a bacon-flavoured bourbon without the fattiness.

    If I were to try this, I would leave some peanuts (I wouldn't use peanut butter) in vodka for a few days to impart flavour, then put the infused vodka in the freezer, which should cause the fats to solidify and float to the top, ready to skim off. The peanutty flavour would be left behind.
     
    Ghillie likes this.
  13. Apr 9, 2018 #13

    Ghillie

    Ghillie

    Ghillie

    Well-Known Member Supporting Member

    Joined:
    Mar 16, 2018
    Messages:
    349
    Likes Received:
    92
    Location:
    Forres, Moray
    Would this method work but just with throwing the vodka/PB solution into the primary FV once fermentation has finished? How long would would you let it sit before racking to the bottling bucket for bottling?
     
  14. Apr 10, 2018 #14

    stigman

    stigman

    stigman

    Regular.

    Joined:
    Feb 27, 2016
    Messages:
    671
    Likes Received:
    319
    Location:
    glossop Derbyshire
    Yeah I think that would work just as well make up the solution as soon as you can before brewday then lob it in after say 4 days and then I would leave in primary for at least 3 weeks to be sure it's main sugars have been used up.
     
    Ghillie likes this.
  15. Apr 10, 2018 #15

    Ghillie

    Ghillie

    Ghillie

    Well-Known Member Supporting Member

    Joined:
    Mar 16, 2018
    Messages:
    349
    Likes Received:
    92
    Location:
    Forres, Moray
    I'll do that @stigman!
     
  16. Apr 10, 2018 #16

    ACBEV

    ACBEV

    ACBEV

    Old Member

    Joined:
    Jan 2, 2018
    Messages:
    365
    Likes Received:
    171
    Location:
    Reading - UK
  17. Apr 12, 2018 #17

    Clint

    Clint

    Clint

    Hammered.....

    Joined:
    Jun 29, 2016
    Messages:
    5,027
    Likes Received:
    2,133
    Location:
    North Wales
    Google uncle Roys peanut butter essence....this sounds useful.
     
  18. Apr 12, 2018 #18

    Oneiroi

    Oneiroi

    Oneiroi

    Well-Known Member

    Joined:
    Apr 6, 2018
    Messages:
    190
    Likes Received:
    83
    Location:
    East London
    I love peanut butter but the only PB Stout I've ever had was pretty nasty (a strange 'artificial' sweetness to it if that makes sense).

    Can anyone recommend any good ones that are reasonable to find?
     
    Ghillie likes this.
  19. Apr 13, 2018 #19

    JonBrew

    JonBrew

    JonBrew

    Well-Known Member

    Joined:
    Jun 5, 2014
    Messages:
    183
    Likes Received:
    58
    Location:
    Perth, Scotland
    Buxton Yellow Belly is incredible. They bill it as a peanut butter cookie imperial stout. There is no peanut butter anything, be it the actual stuff or extract, added to the beer. They somehow manage to get the flavour of peanut butter from just the grist.
     
  20. Apr 13, 2018 #20

    phildo79

    phildo79

    phildo79

    Member

    Joined:
    Feb 5, 2014
    Messages:
    148
    Likes Received:
    17
    Location:
    N. Ireland
    Buxton Yellow Belly and Yellow Belly Sundae are amazing beers. They aren't cheap but they are worth every penny. They are imperial stouts (11 and 12%).
    Omnipollo (which collaborated with Buxton for YB) also have a lot of fantastic flavoured imp's. Their hazelnut pecan mud slide imp springs to mind. Delicious!
    Rogue Ale's did a Voodoo range that had a peanut butter and banana stout. This was another fantastic beer but good luck finding it. I paid 23 Euro's for a bottle (albeit a 650ml bottle) in a bar in Dublin about a year ago. Never seen it since.
    It is tricky to find peanut butter stouts that aren't milk stouts or sweet stouts. And whilst some of these can be quite nice, they don't come close to the stouts mentioned above. In my humble opinion, of course.
     

Share This Page