By popular demand/request – here’s the recipe for my successful (third) attempt at a Peanut Butter Cup Porter. First one went funky, second one just didn’t have it… This one, on the other hand, mmmmm.
- 8 lb. 2-row pale malt
- 1 lb. dark Munich malt
- 1 lb. Belgian kiln-coffee malt
- 1 lb. pale chocolate malt
- 1 lb. biscuit malt
- 8 oz. cara-pils malt
- 4 oz. malted wheat
- 4 oz. 30°L crystal malt
- 1/2 lb. flaked oats
- 2 oz. Carafa III malt
- 1 oz. Mosaic hop pellets (12.7% aa)
- 4 oz. de-oiled, dehydrated peanut butter powder
- 2 oz. cocoa nibs
- White Labs London Ale yeast (WLP 013)
- 2 oz. peanut butter powder and 2 oz. cocoa nibs, soaked for three weeks in 3 oz. vodka
Mash: crush all grains. Mash at 155°F in 17 quarts water for 90 minutes. Runoff liquid and sparge grains with 15 quarts water at 169° F.
Boil: 60 minutes. 1/2 oz. Mosaic for 60 minutes, 1/2 oz. for 15 minutes. Add first dose of PBP and cocoa nibs at the same time as the second hop addition.
Chill, pour into sanitized primary fermenter, splashing well to add oxygen. Pitch yeast, seal and ferment 10 days at 65°F
Rack to secondary, add vodka-soaked PBP and cocoa nibs. Age three weeks.
Prime with 2/3 cup extra-light DME, bottle and condition three to four weeks.
I think the next time I brew this I would add more peanut butter powder – it’s there, mostly aroma, but it could be more pronounced, in my opinion.
Happy Halloween, 2014!