Any good PB&J Stout recipes out there?

Did a peanut butter stout recently (not jelly). Standard porter recipe, mashing a touch high.

PB2 exclusively in secondary, using 1 pound of PB2/5 gallons of porter. Real nice peanut butter character, I don't think I would've changed the quantity utilized. So there's that.

If I wanted a PB&J beer from this, I think adding a raspberry/strawberry/(insertyourberryhere) tincture at bottling would do the trick.

 

I wont offer much in the way of a recipe for a pbj stout.. but if you didn't like big gruesome, then you might not be happy with your pb stout, as thats one of the better peanut butter beers out there.



Find a stout recipe and go to town the pb2 powder... I'd probably look to add the jelly fruit flavor another way, as adding the fruit will thin the beer a tad, probably add some extra flavor that will overpower the delicate pb flavor as well.

 

You might want to consider a blending of two beers, and brew a peanut beer and a fruit beer and then mix them. Short's Brewing here in Michigan blends these two types of beer, each of which normally is listed separately in their beer portfolio, to produce their PB&J Stout. I don't know if there is some brewing reason/limitation for not brewing these flavors together in the same batch, but a blending process gives you the flexibility to slowly mix the two beers until you get the flavor that satisfies you.

 

Brewed a RIS and kept it slightly sweet. Added a box of Reese's Peanut Butter Cup cereal into secondary (in a keg then transferred off). This thing came out delicious. The originator of the recipe won a bunch of medals with it and mine has done well too. Tons of PB flavor. If you don't want the chocolate you could try PB Cap'n' crunch maybe.

 

FWIW, I would try to get a "jelly flavor" using malts like Special B or C120, maybe honey malt also, get a "fruity" base to complement the PB. Maybe late additions of a fruity hop like Mosaic also. Then, think about adding fruit puree.

 

If you are set on stouts, I've done this as a Peanut Butter and chocolate beer several times and it has been well received (friends and 100% medal rate in BJCP comps):

http://www.beeradvocate.com/community/threads/matrimonial-milk-stout-imperial-sweet-stout.182525/
(See end of recipe for peanut butter and chocolate version)

For fruit, use real raspberries or puree. Raspberries are quite potent (as opposed to strawberries) and will give you a pretty strong fruit flavor and require much less fruit (a lb per gallon in a 5 gallon batch will make it quite fruit heavy).

For the beer, go on the sweeter side. The raspberries will give your beer a touch of tartness, so any extra residual sugar will really balance the beer out. Overly roasty with some tartness might be a bit gross.

If I were really trying to make a PB and J beer, I'd go brown ale and not stout. Cut out the roast which isn't in a PB and J. Brown ales can be much more bready which is a better fit if trying to really emulate a PB and J.

 

If it were me, I'd add around 12 oz. of Powder Peanut Butter and 1/4 cup of cocoa powder in the last 2 minutes of the boil. Then when you rack to secondary, rack your beer onto some crushed concord grapes to get the jelly flavor. Don't know how much concord grapes would be too much though. You'd have to do some experimenting with that one. Could be good though if it's done in the right amounts!

 

I think I'd be real concerned about picking up some wild yeast on those grapes unless you know of some way to clean them to kill whatever might be living on the skin.