Peanut butter vanilla stout

For vanilla- I would secondary on it with some vanilla beans. Better yet, make some homemade vanilla extract and add to taste.

Peanuts are your tougher customer because of fat. Organic peanut butter that the fat can be skimmed off of works, as well as de-oiled peanut putter (PB2). I've used the PB2 and had great results and I know people who have used the organic stuff, poured off the fat and dumped the rest in with great results as well. If you want to roast your own peanuts, go through a de-oiling process to make that beer tasty!

 

IMHO, spend most of your time making a good base beer (stout) and then work on the confectionary/adjunct flavoring aspect , cheers.

 

I'd say roast and de-oil then. Just make a peanut butter and let the fats rise to the surface. Skim and repeat as many times as you feel necessary. I've heard anywhere from 1-3 times does it.

Peanut butter is a fun ingredient, just kind of a pain.

 

I wouldn't trust myself to skim all the fat off the peanut butter. Goodbye head retention.

I'd do an oatmeal stout ~6% ABV It's very middle of the road and a touch sweet. I'm really tempted to peanut butter mine. It'll go in the boil http://www.amazon.com/PB2-Powdered-..._1?ie=UTF8&qid=1380767849&sr=8-1&keywords=pb2

Edit: Vanilla beans should go into the late primary or secondary BTW. If you make an extract (I wouldn't) use GOOD vodka and GOOD beans (NOT L.D. CARLSON).

 

I've been told GNC has it. I'm looking into the matter.

 

My two cents: I have tried the peanut butter thing 3 times- primary, secondary, and bottle conditioned. All three times I was not pleased. Never got the good peanut flavor I was looking for. Skip the peanut butter in the beer and make yourself a nice sandwich with your vanilla stout!

 

I used 2 16 oz bags of PB2 in a stout earlier this year. I'd recommend buying on Amazon as I've never seen the bags in stores and they are the same price as a 6.5 oz container. Either way the peanut butter flavor was subtle. Next time I'd probably use more. Also, it's not very fun stuffing 2 lbs of peanut butter down a carboy neck.

 

Fat washing may be the way to go for getting nut flavors into beer.

 

You could always go the peanut butter extract route. But that's not everyone's style. You could at least use it as a backup if you feel the need to adjust at the end before kegging.

 

Sounds like an interesting combo, either way let us know how it turns out

 

http://ryanbrews.blogspot.com/2011/10/fat-washing-using-fatty-or-oily-foods.html

good blog post on fat washing