I am going to try brewing a butterfingers porter soon and was wondering if anyone had any experience brewing a beer with chocolate bars and could lend me a little wisdom. I am having trouble deciding how and when to incorporate the candy into the boil or if I should just throw some in during fermentation. Any advice will be much appreciated.
Too much fat/oil in candy bars...better option would be cocoa powder, Peanut butter powder, and sugar. IMHO.
If you brew a Butterfinger Porter, I will call the Homebrew Police and they will confiscate your brew gear!
What is that delicious, tooth-ruining stuff in a butterfingers? I bet you could make it in you kitchen for 5 times the cost and ten times the time it takes to purchase.
Butterfinger ingredients: CORN SYRUP, SUGAR, GROUND ROASTED PEANUTS, HYDROGENATED PALM KERNEL OIL, COCOA, MOLASSES, AND LESS THAN 1% OF DAIRY PRODUCT SOLIDS, CONFECTIONER'S CORN FLAKES, NONFAT MILK, SALT, SOY LECITHIN, SOYBEAN OIL, CORNSTARCH, NATURAL FLAVORS, MONOGLYCERIDES, TBHQ AND CITRIC ACID (TO PRESERVE FRESHNESS), ANNATTO COLOR.
Crush them up and add it to the mash? But I would do as @GreenKrusty101 said, and maybe use a yeast that is known for diacytel production and not let it fully clean up.
I clicked on this thread with the intention of saying "no, just don't". However, cocoa powder, peanut butter powder, and possibly some lactose for residual sweetness after fermentation might just get you close to something like what you are envisioning. Commercial breweries have done some pretty unorthodox things that apparently work out, so why not take a shot at it? You will have to dial in the amounts of everything and likely drink a couple of batches of attempts that are not quite there, but if that isn't too scary for you, then go for it.
