Peanut Butter & Chocolate Sweet Stout

[JRHoppette]

Peanut Butter & Chocolate Sweet Stout Recipe

The following recipe was published as is in the March/April 07 edition of Brew Your Own magazine. I am curious as too your thoughts. It is interesting on many levels.

Ingredients:
7 gal distilled water
1/4 tsp salt
1/4 tsp Epsom salts
1/4 tsp calcium chloride
1/4 tsp baking soda
1/4 tsp gypsum
1/4 tsp Burton water salts

1 tsp amylase enzyme
12 drops lactic acid

1 lb German Pilsner Malt
1 lb Wheat Malt
1 lb American Crystal Malt 60L
8oz CaraPils
1 lb Special B Malt
1 lb Chocolate Malt
4 oz roasted barley
9 oz flaked oats (toasted for 30 min at 325F)
9 oz flaked oats
8 ox flaked wheat
3.3 lb light LME
3 lb wheat DME

1 stick licorice
6 tbl Hershey's Dark cocao powder
6 tbl Hershey's cocao powder
2 vanilla beans

1 tsp Irish moss
1.5 oz Fuggles (4.75 AA) at 60 minutes
1.5 oz EKG (5.0 AA) at 60 minutes
0.5 Fuggles (4.75 AA) at 15 minutes
0.5 EKG (5.0 AA) at 15 minutes

1 packet Wyeast 1084 (Irish yeast)
1 tsp yeast nutrient
1 tsp DAP
1 tsp yeast energizer

1bottle (2oz) Watkins peanut butter extract
1 bottle (1/2 oz) CK products peanut butter cordial oil
6 oz toasted oak chips or cubes

1 packet gelatin
1 tsp polyclar
1 tsp isinglass

1 lb lactose
8 oz maltodextrin

Directions: (as presented)

Do a step mash acid rest at 95F for 25 minutes with a protein rest at 122F for 25 min.Then rest at 149F for 90 min. Remash in another pot at 149F for 30 min. Mash out at 168F then sparge with 168F water. Boil 60 min and add hops as described above. Add the following based on time intervals: 60 min boil: 1 stick licorice, 2 tbl Hershey's dark cocao, 2 tbl Hershey's cocao, 1/2 vanilla bean: at 15 minutes 2 tbl Hershey's dark cocao, 2 tbl Hershey's cocao, 1/2 vanilla bean, 1 tsp Irish moss; 2 tbl Hershey's dark cocao, 2 tbl Hershey's cocao, 1/2 vanilla bean at 5 minutes.

Cool wort and siphon off 1 gal of concentrated wort into clean container and store in refrigerator.
Add water to remaining water to 5 gal mark. Pitch yeast between 68 and 72F, add nutrient, DAP and energizer. In 3 to 7 days after krausen has settled add stored wort and rack to secondary.

Add Watkins peanut butter extract and CK products peanut butter cordial oil, 1/2 vanilla bean and 6 oz medium toasted oak chips or cubes. Fine with gelatin, Polyclar and isinglass. Carbonate at 3 volumes with 12.5 oz DME. Add lactose and maltodextrin at bottling.

Any thoughts?

 

[JamesP]

Now I know why your LHBS smiles when they see you coming :notworthy:

 

[akueck]

Yeah. Wow. That's more ingredients than I care to keep track of (times 4). A worthy dragon to slay, though, if you get the itch.

 

[JRHoppette]

James - not my recipe - I;m trolling for thoughts

 

[Oskaar]

Well .... I'd be curious to see what this turns out like. I mean, that's a lot of water treatments, a lot of wheat, and a lot of chocolate additions in the boil.

This could be a disaster, or could be a huge success. I don't know either way but it would be interesting to see someone make this and document the progress right through the conditioning and kegging/bottling.

Cheers,

Oskaar

 

[JRHoppette]

Now to keep this on topic and interesting ... I don't see where the concept of this beer is altogether wrong. I've judged a lot of stranger things in Specialty at past competitions. A nice milk stout similar to Widmer's Snow Plow with hints of chocolate in the aroma and a touch of peanut butter flavor in the back of the mouth might be quite enjoyable. And maybe a touch more alcohol to offset the residual sweetness and permit it to age a little while. Hey, I think it COULD be done correctly. Especially if the folks talking about this on the various boards were to work together on a recipe.

I would be willing to brew it and submit some to comps for evalution.