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2014-02-07 · Chocolate Covered Beavr Nutz

Spec

Beer Style:
American Stout
Batch Size:
10L
Brew Type:
All Grain
Boil Duration:
60mins
Mash Type:
Single Infusion, 60mins, 68°C
Mash Method:
BIAB
Chill Method:
No-Chill Cube
Original Gravity:
1.068
Final Gravity:
1.015
ABV:
6.8%

Dates

2014-02-07:
Brewed
2014-03-08:
Pitched
2014-05-10:
Pigged

This is my first beer since moving to a new apartment. I recently came across some powdered peanut butter and wanted to try a recipe that uses it. I decided to go with a recipe from HomeBrewTalk that seemed interesting.

I was worried the counter-top gas burners in my new apartment will not sustain a good boil, but brewing went off without a hitch.

Aside from the powdered peanut butter, this is also the first time I'm using cocoa nibs and powder in a beer too. Two days after pitching the yeast, when high krausen has ended, I boiled the peanut butter and cocoa powders in water, cooled them in an ice bath and added them to the fermenter, which caused fermentation to kick off a little bit for about a day. I then soaked the cocoa nibs in vodka for a few weeks, and added it to the beer when transferring to the Party Pig.

The beer during primary fermentation.

Recipe

Stage Ingredient Duration Quantity
Mash Pilsen Malt 3380g
Chocolate Malt 460g
Rolled Oats 290g
Carapils 145g
Cara 120 145g
Roasted Barley 145g
Boil Chinook (11.5%) 60mins (40mins)* 20g
Spalt Select (4.9%) 60mins (40mins)* 16g
Spalt Select (4.9%) 20mins (0mins)* 9g
Fermentation Danstar Nottingham 1ea
Finish Powdered Peanut Butter 370g
Cocoa Powder 0.25cups
Cocoa Nibs 115g

* Bittering hop additions adjusted 20 minutes down to account for greater hop utilization due to the no-chill method.

Pictures

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