Peanut Butter Cup Sweet Stout

Peanut Butter Cup Sweet Stout

(5 gallons/19 L, all-grain)
OG = 1.097 FG = 1.033
IBU = 53 SRM = 48 ABV = 9.3%

There are several ways to try to get peanut butter flavor into this beer such as de-oiling natural peanut butter, adding peanut butter extract or using peanut butter powder. For this recipe I decided to use the extract which can be found in many homebrew shops.

Ingredients
4.5 lbs. (2 kg) 2-row pale malt
4 lbs. (1.8 kg) German Pilsner malt
4 lbs. (1.8 kg) wheat malt
1.2 lb. (0.54 kg) flaked oats
8 oz. (0.23 kg) flaked wheat
1 lb. (0.45 kg) crystal malt (60 °L)
8 oz. (0.23 kg) dextrine malt
1 lb. (0.45 kg) Belgian Special B malt
1 lb. (0.45 kg) British chocolate malt (450 °L)
4 oz. (113 g) roasted barley (500 °L)
1 lb. (0.45 kg) lactose sugar (0 min.)
8 oz. (0.23 kg) maltodextrin (0 min.)
7.1 AAU Fuggle hops (60 min.) (1.5 oz./42 g at 4.75% alpha acids)
7.5 AAU Kent Golding hops (60 min.) (1.5 oz./42 g at 5% alpha acids)
2.4 AAU Fuggle hops (15 min.) (0.5 oz./14 g at 4.75% alpha acids)
2.5 AAU Kent Golding hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
1 tsp. Irish moss (15 min.)
1/2 tsp. yeast nutrient (15 min.)
1 stick licorice
6 oz. (170 g) Hershey’s dark cocoa powder
2 vanilla beans
2-4 oz. (57-118 g) peanut butter extract
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
2/3 cup corn sugar (if priming)

Step by Step
Start by toasting the flaked oats for 30 min. at 325 °F (162 °C) or until they have an aroma reminiscent of oatmeal cookies. Mash at 149 °F (65 °C) for 90 minutes in 5.5 gallons (21 L) water. Bring mash temperature up to 168 °F (78 °C) and sparge with enough water to collect 7 gallons (26.5 L) wort in the brewpot. Boil 90 minutes adding hops as indicated. With 15 minutes remaining in the boil, add the yeast nutrients and Irish moss. At the end of the boil, add the lactose sugar, maltodextrine, half the cocoa powder, the stick of licorice and one vanilla bean. Give the wort a stir and let settle for 15 minutes.

Chill the wort and transfer to the fermenter. Pitch yeast between 68 °F–72 °F (20–22 °C). In 3 to 7 days, after fermentation has slowed down and the kräusen has settled, add the 2 oz. (59 ml) of the peanut butter extract, the second half of cocoa powder, and the second vanilla bean, preferably soaked in either vodka or bourbon (your choice). Condition for 2 -4 weeks. Add more peanut butter extract to taste at the time of bottling or kegging.

Peanut Butter Cup Sweet Stout

(5 gallons/19 L, partial mash)
OG = 1.097 FG = 1.033
IBU = 53 SRM = 48 ABV = 9.3%

Ingredients
3.3 lbs. (1.5 kg) light liquid malt extract
3 lbs. (1.36 kg) dried wheat malt extract
1 lb. (0.45 kg) German Pilsner malt
1 lb. (0.45 kg) wheat malt
1.2 lb. (0.54 kg) flaked oats
8 oz. (0.23 kg) flaked wheat
1 lb. (0.45 kg) crystal malt (60 °L)
8 oz. (0.23 kg) dextrine malt
1 lb. (0.45 kg) Belgian Special B malt
1 lb. (0.45 kg) British chocolate malt (450 °L)
4 oz. (113 g) roasted barley (500 °L)
1 lb. (0.45 kg) lactose sugar (0 min.)
8 oz. (0.23 kg) maltodextrin (0 min.)
7.1 AAU Fuggle hops (60 min.) (1.5 oz./42 g at 4.75% alpha acids)
7.5 AAU Kent Golding hops (60 min.) (1.5 oz./42 g at 5% alpha acids)
2.4 AAU Fuggle hops (15 min.) (0.5 oz./14 g at 4.75% alpha acids)
2.5 AAU Kent Golding hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
1 tsp. Irish moss (15 min.)
1/2 tsp. yeast nutrient (15 min.)
1 stick licorice
6 oz. (170 g) Hershey’s dark cocoa powder
2 vanilla beans
2-4 oz. (57-118 g) peanut butter extract
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
2/3 cup corn sugar (if priming)

Step by Step
Start by toasting the flaked oats for 30 min. at 325 °F (162 °C) or until they have an aroma reminiscent of oatmeal cookies. Next, place the crushed Pilsner and wheat malt in a large muslin bag along with the flaked oats and flaked wheat. Mash at 149 °F (65 °C) for 60 minutes in 6 qts. (6 L) water. Heat an additional 6 qts. (6 L) water up to 168 °F (78 °C) and place that along with the crushed crystal and roasted grains in the mash. Steep for additional 15 minutes. Raise the entire mash up to 168 °F (78 °C). Remove all the grains and place in a large colander. Slowly wash the grains with 2 gallons (7.6 L) hot water. Stir in the liquid and dried malt extract then top off to 6.5 gallons (24.6 L). Boil 60 minutes and add hops as indicated. With 15 minutes remaining in the boil, add the yeast nutrients and Irish moss. At the end of the boil, add the lactose sugar, maltodextrine, half the cocoa powder, the stick of licorice and one vanilla bean. Give the wort a stir and let settle for 15 minutes.

Chill the wort and transfer to the fermenter. Pitch yeast between 68 °F–72 °F (20–22 °C). In 3 to 7 days, after fermentation has slowed down and the kräusen has settled, add the 2 oz. (59 ml) of the peanut butter extract, the second half of cocoa powder, and the second vanilla bean, preferably soaked in either vodka or bourbon (your choice). Condition for 2 -4 weeks. Add more peanut butter extract to taste at the time of bottling or kegging.