Peanut Butter Porter
While peanut butter tuborg might not have worked out great, I know from experience that peanut butter porter can be an entirely different story. I first heard about this style from my brother, who had it at a bar in Michigan. The last time I went to the US it seemed that this play on the style was everywhere. So I thought why not give it a shot? Be sure to check out the video review I did of this beer down at the bottom.
The Recipe
The recipe is based on the robust porter recipe from Brewing Classic Styles by Jamil Zainasheff and John Palmer. I modified it to fit what I had on hand, but I wanted a tried and true porter recipe for this experiment. Batch size: 20L
grist
5 kg Maris Otter
540 g Munich
360 g Cara Blond
280 g Chocolate
190 g Black patent Crushed super fine as an efficiency experiment. I did get a good efficiency but almost stuck my mash.
Mash Schedule
Recipe called for a single infusion mash at 69 C
When I mashed in I was only at 65 C
Added 2 liters of boiling water
Rested at 68 for 45 minutes
Boil Additions
5 g cascade first wort (yeah I don't know why I did this) 14 g Chinook @ 60 min 12 g East Kent Goldings @ 15 min 8 g Cascade @ 15 min 14 g East Kent Golding @ 5 min 30 g East Kent Goldings @ 0 min
Fermentation
Ended up only collecting 17.5 liters of good wort. The peanut butter powder and hops really increased the trub loss.
OG: 1.062
Chilled and aerated with pure O2 then pitch a packet of Safale 04 (no rehydrate)
Racked to Secondary after 2 weeks and "dry peanut buttered" with 70 grams more powdered peanut butter
FG: 1.014
Kegged with 75 g white table sugar
