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Peanut Butter Cup Porter

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Peanut Butter Cup Porter

back to search Back to Search  Style Details 

Beer Style: Robust Porter (12B)
Recipe Type: partial mash
Yield: 5.5 US gallons

Robust Porter

Description:

A chocolate porter with some peanut flavor. Dark in color, chocolate and peanut butter in the aroma.

Ingredients:

  • 16 oz. organic peanut butter, de-oiled
  • 2 lb. chocolate malt
  • 1/4 lb. black malt
  • 1 lb. torrified wheat
  • 1 lb. crystal 120
  • 4 lbs. light malt extract syrup
  • 3.3 lbs. dark malt extract syrup
  • 1 oz. Cascade (bittering - 60 minutes)
  • 1 Whirfloc tablet
  • 1 oz. U.S. Kent Goldings
  • Safale US-05

Additional Instructions

Primary Ferment: 14 days @ 67 degrees
Secondary Ferment: 7 days @ 67 degrees

Beer Profile

Original Gravity: 1.040
Final Gravity: 1.011
Alcohol by Vol: 3.79%
Recipe Type: partial mash
Yield: 5.50 US Gallons

Click to Print Recipe

Procedure:

Buy organic peanut butter a couple of months in advance and pour off the oil that rises to the top daily to dry it out so it doesn't kill the head of your beer.

Steep the chocolate malt, black malt, torrified wheat, and crystal at 150-160 degrees for 30 minutes. Add the malt extracts and bittering hops and boil for 60 minutes.

15 minutes before the end of the boil, add the Whirfloc and remaining 1-oz. hops.

5 minutes before the end of the boil, add the dried peanut butter. Try to break up the clumps ahead of time as best as you can.

Pitch yeast and ferment at 67 degrees.

Source:

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