Evil Genius Beer Co.’s Purple Monkey Dishwasher Clone
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.066 FG = 1.014
IBU = 35 SRM = 33 ABV = 6.7%
If a cold creamy glass of chocolate milk (or, perhaps, a smooth glass of chocolate milk stout) is a reliable throwback to the more innocent days of childhood, Evil Genius’ Purple Monkey Dishwasher is a twist on a more indulgent morning treat. Chocolate and peanut butter are natural complements, layering rich and roasty on top of savory and salty. This recipe spins the standard chocolate stout base in an even more indulgent direction, though without pushing flavor profiles as extreme as, say, a pastry stout. Since peanut butter is still a smoother, more savory flavor, no one should find this recipe too over-the-top. Though that’s certainly an option too. For those wishing to punch things up several more notches, consider that other classic pairing with peanut butter: Jelly. Once brewers have this baseline recipe dialed in, they should find themselves with a perfect foundation for layering ripe fruit flavors on top of a chocolaty porter base.
Ingredients
12 lbs. (5.4 kg) 2-row pale malt
12 oz. (340 g) crystal malt (30 °L)
12 oz. (340 g) chocolate malt
5 oz. (140 g) roasted black barley
9.6 AAU Warrior hops (60 min.) (0.6 oz./17 g at 16% alpha acids)
0.25 oz. (7 g) Tettnang hops (5 min.)
0.13 fl. oz. (3.8 mL) chocolate extract
0.1 fl. oz. (3 mL) peanut butter extract
Imperial Yeast A07 (Flagship), Omega OYL-004 (West Coast Ale 1), or SafAle US-05 yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mash grains at 154 °F (68 °C) for 60 minutes. Begin lautering by bringing the mash up to a mash-out temperature of 168 °F (70 °F) and hold for 10 minutes. Begin recirculating, vorlaufing until the wort runs clear then direct runoff to the boil kettle.
Boil for 60 minutes adding the hops as indicated in the ingredients list. Chill wort and ferment at 70 °F (21 °C) for one week.
When the beer has finished primary fermentation, transfer to secondary if desired and then add chocolate and peanut butter extracts. Allow two to three days for flavors to integrate. After this time, transfer to keg or bottle condition.
Extract With Grains Recipe
(5 gallons/19 L, extract with grains)
OG = 1.066 FG = 1.014
IBU = 35 SRM = 33 ABV = 6.7%
Ingredients
6.5 lb. (3 kg) extra light dried malt extract
12 oz. (340 g) crystal malt (30 °L)
12 oz. (340 g) chocolate malt
5 oz. (140 g) roasted black barley
9.6 AAU Warrior hops (60 min.) (0.6 oz./17 g at 16% alpha acids)
0.25 oz. (7 g) Tettnang hops (5 min.)
0.13 fl. oz. (3.8 mL) chocolate extract
0.1 fl. oz. (3 mL) peanut butter extract
Imperial Yeast A07 (Flagship), Omega OYL-004 (West Coast Ale 1), or SafAle US-05 yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Starting with 5 gallons (19 L) of water in your brew kettle, warm the water up to 160 °F (61 °C). Place all the crushed grains in a muslin bag and steep in the kettle for 20 minutes. Remove the grains and let them drip back into the kettle. Add the dried malt extracts and stir until all the extract is dissolved.
Bring wort to a boil and boil for 60 minutes adding the hops as indicated in the ingredients list.
After boil is complete, adjust volume with cold water to achieve desired fermentation volume. Chill wort and ferment at 70 °F (21 °C) for one week.
When the beer has finished primary fermentation, transfer to secondary if desired and then add chocolate and peanut butter extracts. Allow two to three days for flavors to integrate. After this time, transfer to keg or bottle condition.
