P.b stout idea

There is this: http://www.midwestsupplies.com/searchspring/result/?cat=&q=beaver#/?_=1&q=beavr&page=1

@jokelahoma brewed this and started a thread about it, maybe 2-3 years ago. Perhaps you can track it down or he will chime in.

 

I've been dosing stouts, browns and porters individually with this peanut butter extract...http://www.homebrewit.com/brewing-ingredients/peanut-butter-extract-flavoring-4-oz/ I find it to be a great addition, in small quantities, to give a peanut butter accent. Some friends though feel that it has a slight chemical taste/aftertaste. If you're looking for big peanut butter taste, I wouldnt use this. I've never used the powder but have heard good and bad things about it. Cacao nibs can be added directly to secondary...the idea of peanut butter, chocolate and bourbon doesnt sound the best to me (I'd leave the bourbon out myself) but if that's a flavor combo you think you'd like, by all means enjoy and share you experiences with everyone else when its finished!

 

I've used peanut butter powder before (secondary) and it worked well, but the flavor did not hold up. Tasted fantastic shortly after brewing, but tried a bottle about a year old and it had fated quite a bit. I will give it another shot, but tweak it slightly either by adding more or splitting the batch.

The bourbon might kill some of the peanut butter especially with cocoa nibs, but I guess it'd depend on what bourbon you're using. Some may compliment it.

 

I boiled my PB2 and would use much more in my next batch. I think I used 6 oz in a session oatmeal stout. It came through a little, but not $5 worth. I think the average dose starts closer to a pound. I would worry that racking onto this in secondary would produce a peanut butter glue at the bottom of your fermenter that wouldn't mix in well. Others might be able to convince me otherwise.

 

I did mine with Reese's PB Cup breakfast cereal. Put a box in the keg and racked onto it. Left the beer for five days then racked to a new keg. Tons of peanut butter and chocolate flavor. Really delicious beer. I got the original idea from a guy on another site who got some of the advice from a brewer at Ballast Point. Mine was around 9% abv.

 

This was the one I remembered: http://www.beeradvocate.com/community/threads/chocolate-covered-beavr-nuts.10935/In searching for Beavr, other threads came up, too

 

I have used 16 oz of PB2 at the end of the boil. I also added a second addition of 8oz when I racked it to a secondary. The only problem I had with using it in the secondary was that it looked like it was infected. The PB2 turned into a weird looking sludge. The beer turned out fine but I am not sure it was worth the cost of the PB2. I like the idea of racking a stout onto some Reese's PB Cup breakfast cereal. I will have to try that next time.

 

What did the sludge look like? I have used cocoa powder in secondary, and would describe the combination of cocoa and settled yeast as a weird sludge I guess, looking like there's something living in/on the cocoa, which of course there was.

 

I was trying to find a picture of it but I can't. I last made it about a year and half ago. I would describe it as a mix of yeast and PB2. I thought it was an infection for a while but it didn't taste like it was infected. Your description of the cocoa sounds a lot like what I saw