Sleezy Sherm's Peanut Butter Porter v0.1
This is actually Sleezy's first Peanut Butter Porter!!!! It is a beverage that came with a bang!! Here's is his Sleezy recipe.
Grain:
8oz Chocolate Malt
12oz Black Malt
4oz Roast Barley
3oz Rolled Oats (aka quaker oatmeal)
13oz Cystal Malt
60 L5lbs Light malt extract (liquid)
Hops:
2oz Willamette AA 4.8%
Other:
4oz Natural Peanut Butter (with the oil removed)
Method:
Heat the grains in 2 gallons of water at 155 F for 1 hourBring the wort to a boil and add the malt extract, peanut butter, and 1 oz of hopsBoil 30 minutes, add additional 1/2 oz hopsBoil 15 minutes, add additional 1/2 oz hops + Irish MossEnd at 1 hour total boilTransfer to fermenter for 10 days, transfer to a secondary for 10 days.If you still see oil floating on top, transfer again every 2 days until you rack out the oil.
How to get the oil out of peanut butter:
Buy a jar of natural peanut butter (the kind without stabilizers that has a layer of oil floating on top). Pour out the oil and leave it on your counter. Every 2-3 days open the jar and pour out the oil that has collected on top of the peanut butter. After about a month the oil will be mostly removed. Use a knife to remove the top layer of peanut butter from the jar - the layers underneath will be dry and crumbly (like a piece of halvah). The dry crumbly stuff is what you want for your beer - you can eat the smother still oiled parts of the jar.Notes:I gave the version of the recipe I made - after sampling I recommend the following:12oz Chocolate Malt6oz Rolled Oats (Oats and Wheat help with head stabilization - the peanut butter will act against head creation, so if you want a nice head on your beer, you need to add stabilizers)6-8oz Peanut butter - I found the peanut butter flavor to be a little understated at 4oz, but I'm not sure if 8oz would be too much. Experiment and get back to me...or wait till I make it again and I'll get back to you.
Pair it with a nice brownie or pecan pie if you are in the mood for dessert. * This product contained nuts. Please consult your physician prior consumption.
Grain:
8oz Chocolate Malt
12oz Black Malt
4oz Roast Barley
3oz Rolled Oats (aka quaker oatmeal)
13oz Cystal Malt
60 L5lbs Light malt extract (liquid)
Hops:
2oz Willamette AA 4.8%
Other:
4oz Natural Peanut Butter (with the oil removed)
Method:
Heat the grains in 2 gallons of water at 155 F for 1 hourBring the wort to a boil and add the malt extract, peanut butter, and 1 oz of hopsBoil 30 minutes, add additional 1/2 oz hopsBoil 15 minutes, add additional 1/2 oz hops + Irish MossEnd at 1 hour total boilTransfer to fermenter for 10 days, transfer to a secondary for 10 days.If you still see oil floating on top, transfer again every 2 days until you rack out the oil.
How to get the oil out of peanut butter:
Buy a jar of natural peanut butter (the kind without stabilizers that has a layer of oil floating on top). Pour out the oil and leave it on your counter. Every 2-3 days open the jar and pour out the oil that has collected on top of the peanut butter. After about a month the oil will be mostly removed. Use a knife to remove the top layer of peanut butter from the jar - the layers underneath will be dry and crumbly (like a piece of halvah). The dry crumbly stuff is what you want for your beer - you can eat the smother still oiled parts of the jar.Notes:I gave the version of the recipe I made - after sampling I recommend the following:12oz Chocolate Malt6oz Rolled Oats (Oats and Wheat help with head stabilization - the peanut butter will act against head creation, so if you want a nice head on your beer, you need to add stabilizers)6-8oz Peanut butter - I found the peanut butter flavor to be a little understated at 4oz, but I'm not sure if 8oz would be too much. Experiment and get back to me...or wait till I make it again and I'll get back to you.
Pair it with a nice brownie or pecan pie if you are in the mood for dessert. * This product contained nuts. Please consult your physician prior consumption.
posted by Azianbrewer Recipes at 10:53 AM
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