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DIY: Perfect Bar Peanut Butter Stout

Posted by Jessica Windell on

Perfect Bar Beer: Too good to be true, right?

Well, we’re not adding a brewery just yet, but we are having lots of fun experimenting.

There’s an estimated 1.2 million homebrewers in the United States – and it’s expanding. And while craft beers have been popping up all over the place, there’s still something artistic and personal about developing your own brew.

For the homebrewers out there, we’ve developed our own recipe, using peanut butter as a variant flavor (no surprise there). And if you’re new the process, the American Homebrewers Association is a great resource for beginners!

Perfect Peanut Butter Stout ingredients

Perfect Bar Peanut Butter Stout

All-Grain, 5 Gallon yield
Fermentation – Ale – 2 stage
Total Water Needed: 9.66 Gallons

Mash Ingredients

  • 8 lbs 5.3 oz Pale Ale Malt 2-Row (3.5 SRM)
  • 1 lbs 8.9 oz Carapils (1.5 SRM)
  • 1 lbs 5 oz Oats, Flaked (1.0 SRM)
  • 15.5 oz Caramel/Crystal Malt – 75L (75.0 SRM)
  • 10.7 oz Barley Flaked (1.7 SRM)
  • 9.7 oz. Chocolate malt (450 SRM)
  • 7.8 oz Black (patent) Malt (560.0 SRM)

Boil Ingredients

  • 2.39 oz Goldings, East Kent Hops
  • 1 Whirlfloc Tablet
  • 1 lbs 0.8 oz Milk Sugar (lactose 0.0 SRM)
  • 11 oz Powdered Peanut Butter
  • Yeast
  • 1 Pkg English Ale (White Labs #WLP002)

Mash Phase
In your Mash Tun Bring 18.5 Qt of Water to 167.6 F.
Add Mash Ingredients slowly while stirring. Maintain mash temperature of 156 F and mash for 45 minutes.
Fly sparge with 5.10 Gallons of water at 168 F (to achieve boil volume of 7.74 gallons)
Take pre-boil gravity (estimated at 1.056 SG)
Boil Phase
Set Timer for 60 minutes and Maintain Boil of Wort for duration
60 minutes – Add Goldings Hops
15 minutes – Add Whirlfloc Tablet
10 Minutes – Add Lactose and PB2
0 minutes – Remove from heat
Chill wort to Fermentation temperature (67 F)
Pitch yeast at 80 F or Below

Fermentation (14 days)
Transfer wort to fermenter and add water as needed to achieve final volume of 5.50 Gallons.
Measure actual original gravity and record (Target 1.072SG)
Day 4 – Rack beer and transfer to secondary fermentation vessel
Day 10 – Measure Final Gravity (Target 1.030SG)
Bottle or keg as perfered!

The final outcome is a drinkable, lighter stout, with hints of peanut butter in both aroma and taste.

(Original recipe and home-brewed by Mike Howell)