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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!


And now for something completely different.

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#1 Hinky


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Posted 08 November 2011 - 06:51 PM

I started with a standard dark Porter recipe I've done before- dark, not overly smokey but rich in chocolatey goodness. Start SG of 1.060 with a 'stock' ABV of 6.5%. At the very end of the boil right before chilling the wort, I dropped 2 jars of this in the pot-
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The PB2 has almost all of the peanut oil smashed out of it, so the brew won't go rancid on you. After I threw it in the primary, there wasn't even a trace of a sheen on top. I pitched Wyeast British Ale in it and let it brew as normal. I pulled my start SG sample and it wasn't too messed up from the peanut butter, so I'm fairly certain of the ABV. I racked to secondary as normal and then filtered down to 1 micron before carbonating in the keg- for 5 gallons, I used 1 1/2 cups of dark dry malt extract to carbonate. That was 2 months ago and it's still working- I left it out in the garage where it's about 52 which slowed down the DME carbonation even more than normal (DME takes forever to carbonate compared to sugar, so I'll probably move it in the house). It'll probably take another couple months to fully mature, but holy COW it is amazing- you can taste the chocolate from the porter up front, followed by the sweetness of the peanut butter.

Kenai Kit Kat Ale is delicious.

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