How We Made The Easiest Peanut Butter Porter
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- Опубликовано: 30 июл 2022
- Today we show you how to make the easiest Peanut Butter Porter! This one uses an extract and dry malt extract. We also use the farmhouse method for working with the hops. So simple, needs no specialized equipment, and can be ready in about 2 weeks or so. Takes an hour to assemble! Go ahead, make your own peanut butter porter!
Ingredients:
1.5 pounds Briess - Dry Malt Extract - Traditional Dark: amzn.to/3JfVKI1
6 grams Willamette Hop Pellets: amzn.to/3Qcgenj
1/2 Packet Safale S04 Beer Yeast: amzn.to/3cTIixt
Water
Additions:
2 ounces Brewer's Best Natural Beer and Wine Fruit Flavoring (Peanut Butter): amzn.to/3zrE47U
1 ounce sugar for carbonation
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Love how each video is complete and not waiting for another update
Sweet Baby Jesus is the best peanut butter porter I've ever had from a commercial brewer. DuClaw knows their stuff.
Give a couple of those bottles a couple months to mature, then give them a taste. I can virtually guarantee you that it will be a better experience and you may find some of the mouthfeel you are looking for. My beermaking experiences have led me to not drink it til after about a month of bottle conditioning, being that most of my beers are made almost exactly the same way as your process. As you say, time heals all brews, but in beer's case, Time brings it all together.
I'm with you on that one definitely at least a month
Coffee Porter is always one of my favorites.
I finally made this beer. This is amazing. Such a great taste and easy to do. Please do more simple beer recipes. Thank you for all you do. I have learned a lot.
Peanut butter porter is amazing. An equally amazing variation on that theme is a chocolate peanut butter porter. Make one nice and creamy and it's like drinking dessert.
I absolutely love you guys. I've been getting into making my own beverages for about a year now and y'all have quickly become one of my go-to's for information, guides, and entertainment. I view this hobby as a creative outlet and it, and through extension, you guys, have helped me both get through some tough times and enjoy some good drinks. Thank you for having such an impact on my, and many others', lives!
I just tasted my 1st peanut butter porter, using this as guidance. WOW, just WOW. I put an extra few grams of hops in ,but otherwise followed instructions. Fantastic.
Thank you ! Thank you! Thank you!
Love all of your videos too btw
Thanks guys, I need to try this! I reckon the same recipe in a UK gallon with the extra space taken up with a light syrup made with a couple ounces of espresso, a pinch of cacao and some lactose would knock the mouthfeel and richness up to the next level.
I LOVE brewing porters. Finally found my favorite recipe. Now you need to do a porter based braggot!!!
One of my favorite beers I’ve made is an imperial peanut butter porter. Amazing style. Ours came out to ~12.5% ABV and got better with age! Cheers!
OMG, peanut butter porter. My absolute favorite.
Love what you folks do! I've watched a bunch of your videos now and you've really given me the confidence boost I think I needed to start home brewing, so thanks!
NW native, here, so shout out to Willamette hops!
I'm DEFINITELY making this once I've got my setup going. Thanks again!!
Yup...
i have been obsessed with a dark chocolate coffee stout made by a local brewery.
I've always wanted to distill mead and use that to make a fortified mead
I just recently made this recipe and within 4 days of opening the first bottle im down to my last one (I tried the first bottle with a small group of friends as a tasting and now they can't get enough!)! I'm already planning my next batch this weekend and i have a feeling ill be making this one very often! The only thing I did differently than the video is I added 1.75oz of white sugar to a gallon for carbonation purposes. It gave it a spectacularly silky and creamy head that maintains a slight presence all the way to the end. Simply fantastic if you like dark beer and a simple process! 10/10!!
I’m gonna have to give this one a try! Over here on the west coast we have a brewery called belching beaver. They make an amazing peanut butter milk stout! I really like toasted coconut porters though, might be an interesting one to do next.
Also want to to thank you! Today marks a year since my first mead was made. You guys changing my whole out look on mead making and made me a way better/knowledgeable brewer. Eternally grateful!
PS. Brian’s Grrr shirt rules 🤘🏻
Awesome! Thanks for watching!
I was in Sacramento a couple years back and had the belching beaver PB Milk Stoudt and it was amazing. I keep chasing that beer here on the east coast and I cant find anything that stands up to my memory. I will have to try and home brew this to find out if it is what I am looking for
@@kitchennoob4940 it’s so gooooodd 🤤
ima try this. Ty.
very nice love porters
Recently made 5 gallon stout and added fresh sweet popcorn in secondary it's given it a lovely buttery toasty flavour
Blueberry Basil Porter.
Had it once a couple years back, from a brewery in Florida
My mouth is watering
Welcome back turbos!
Never had a peanut butter beer. Must try one day.
Adding some lactose to a peanut butter porter is nice
Sooo, I guess I've found my first beer recipe.
Thanks is guys. It's always a pleasure. You two are very entertaining, just being you.
And nice hair cut Brian.
Take care.
Looks like you and I are both making beer now. My first try as well but PB porter...I'll try!
@@plainsimplegarak6279 yeah,they made it look easy and sound so very delicious! Did you notice Brian’s eyes on that first finished taste?
YEA... The TRBOS jingle is back !
From Oregon, it's Will-Am-ett :)
Love the farmhouse method. I wanna do one with the chocolate essence with the coco nibs.
I did a stout and espresso and it's fantastic.
Farmhouse for the win.
As an old Englishman I like less carbonation and love Ales as opposed to Lager styles drinking it not too cold and fizzy. You both provide informative and entertaining content.Well done!
Hey Brian & Derica. My pb porter ended up around the 1.016 mark, can't remember now, don't take as many notes as you guys do lol,
Started at 1.046 for memory so around 4 ish % and a bit extra with bottle conditioning so sitting around the 4.6% mark
I was going to add lactose but when I saw the high finishing gravity I held off.
It worked out pretty good, I still have about 15 bottles left plus one in the fridge.
Next time I'm going to do pretty much what you've done in this video because mine doesn't have a huge punch of peanut butter, I used 500gm of peanut butter powder and carefully mixed it in while racking into secondary, im not displeased with it but after seeing your reaction to using the concentrate I want to give that a go, I might do a 10lt batch next time with some dark dme and Willamette hops. Cheers guys!! 🍻🍻
Bottled my Peanut butter porter tonight. OG1.063 FG 1.020 so 5.8%. 2 gal got me 16 12oz bottles and a 32oz growler. Used 4 oz of Brewers Best flavoring. Added white sugar to carb to 2.1 vol. Now letting it sit till Memorial day. Taste good now. Thanks for the recipes and vids.
that looks like an awesome beer like beverage
It’s totally actually beer :)
Ooh try East Kent goldings hops with meads and braggots they realy work well with honey
I got cappuccino smells loving it, can't wait, but I did a double batch in a mr beer fermenter (altered slightly)
Definitely going to try this! I think maybe some lactose would help on the mouth feel.
I made a double batch before Christmas for my elderly auntie, forgot to double the peanut butter extract....my auntie loved it anyway and wants more. I'm not a drinker at all, but I like this stuff too. Just ordered more ingredients for a proper double batch. I get half this time!!! 😜. Thanks for the video guys, your amazing!
Oh, and I used good ole bread yeast. I should have racked it twice though, I had too much sediment when bottling. But it was still gooood.
I just did a Braggot using a really dark Buckwheat Honey and a Cream Ale grain bill, it also took awhile to carbonate, after two weeks they also had just been slightly carbed. Let them sit in your "Bomb Shelter" for a month or two and they will carbonate plenty...then chill. Its only going to get better with age, just like a mead.....!!! 😃😃😃
That is what we are doing, but it is so hard to wait!
I do a similar folding method always trying to press out the air in the process also. Acids for wines, Calcium of wines Tannins, same thing.
I finally got around to getting to make this beer. First time making beer too! 🥳. I was surprised at how active it was the first 2 days. Had to use a blow off tub it was going everywhere. Got it bottled today and in the “bomb shelter”. Can’t wait to try it. We did a small taste. Taste like beer. 😂
I had that sticking issue with my oversized syringes. A light amount of olive oil around the ridges on the rubber with help it slide easier
Probably not good to put olive oil in brews though… it goes rancid!
@@CitySteadingBrews i get that but i use such a small amount that it doesnt really matter or hasnt to this point. I suppose the real solution is to just buy more syringes
Fair enough. I am investigating new ways!
I know you've probably heard it a thousand times. My folks lived in the Willamette valley of Oregon for years. I pronounced it wrong for a while before my dad said, "It's Willamette, damn it!" (it rhymes). If you ever make it out to Eugene, OR (WHY?!!), be sure to visit Hop Valley brewery. Good folks, good brews.
I have heard that... as well as a thousand other variations, lol.
You've done the peanut porter now. Now a peanut butter and jelly porter.
Great recipe! I just made an Italian Grape Ale (IGA) with wheat malt extract, grape juice, and a basic hop schedule. I would love to see you guys give something like that a crack.
I'll add it to "The List"
I used a mix of DME and brown sugar to dry out the brew. Opened my first bottle just now. It's quite good.
1# Traditional Dark DME
0.5# Brown Sugar
6g Kent golding hops (bittering)
no flavoring or finishing hops
Yeast: US-05
19Aug OG 1.065
11Sep SG 1.008. Racked, added 2oz peanut butter extract.
01Oct FG 1.008 added 1oz sugar for carbonation and bottled.
ABV 7.5%
I got a 1 gallon mini keg and I've been successful at force carbonating beers in it. 15psi for about 3 days. You might go through 1 1/2 CO2 cartridges, but it works great.
Love Erica's Sunshine and Whiskey shirt
Maybe using a non fermentable product like Maltodextrin for body the recipe is super easy and will definitely try this 🍻
I didn't even notice the fan , how about a Braggot using DME.
Added to "The List"
Some lactose would give you the creaminess it sounds like you may be looking for
One of my favorite beers is a Peanut butter milk stout, company I drink the most also makes a PB&J milk stout. What they use for the jelly is what we have to figure out 🤣🍺
Could you take the quick and lazy way of carbanition and use a soda stream?
I’m not a beer guy, but a chocolate peanut butter combination might be good for a darker beer style.
It’s update time! Lol the apple cider/wine that I started has cleared up and is sitting at 1.020 from the original 1.146 (estimate since I didn’t have my hydrometer then but I used your estimations of how much gravity sugar adds.) I added way too much sugar and didn’t think it would work out with the bread yeast but apparently it did, I’m gonna rack it tomorrow and give it a taste.
My new favorite word...fermentated
Just noticed you got your hair cut Brian :-) Had to rewind to check!
I have tried 2 different Penut Butter beears and didn't like either one that much. However, I used PB2 dried Peanut Butter Powder. If I try another I will look for this.
I like the Duclaw Sweet Baby Jesus, I will definitely have to make a few gallons of this recipe for my friends and I.
I keep thinking about burning up some marshmallows to put into my Irish Stout Home Brew. Thinking, Smores.....maybe.... possibly? For your other half bag of Malt.
Will-am-ette (as in I am). I live a few miles from the river and in the valley. LOL
It's pretty normal for people not from here to pronounce it like you did. Still triggers everyone. LOTS of hops around here...and wine grapes.
I love porter...and I agree, peanut butter porter is pretty amazing.
Having grown up in the Willamette valley, I tend to twitch when I hear it pronounced like this as well! Great content though!
So long as you don't mispronounce Yakima and Spokane in the same sentence as Willamette, You can barely notice my cringe.
@@Operator8282 Spo-Compton? 🤣
i twitched lol
The volumizer is back
The link to your funnel is a set of very small funnels. Can you put the correct link please? Thanks....Love your videos
Sorry to be that guy, but it's pronounced "Will-am-et". I'm from Oregon. Love your videos!
Dabbling in beer again….I like it..
It’s funny, I was about to comment that you’d probably love DuClaws Sweet Baby Jesus. Then you said that was exactly the inspiration for this. I’m definitely brewing this.
Have you ever tried KBS by Founders? It’s a fantastic bourbon barrel aged breakfast stout. I think you’d love that as well
I think we have? In all honesty it has been a few years since we've bought any beer.
Hey, I always follow your recipes to the T. My question is, can I add more sugar, to bring the alcohol content to a higher level, or is adding more malt the only option? I was going to use a higher tolerant yeast along with the increase sugar content. How much sugar did you use for carbonization? Thank you
Put it on nitro for the. Creamy body? Nevermind you said it right after I commented. Good stuff. Thanks for sharing.
My local brewing store (the only one for hundreds of miles - literally) sold me some yeast that I used for a traditional mead recently and it came out beautiful! Mangrove Jacks mead yeast. I very highly recommend trying this yeast if you can. I didn’t change any of the steps that I’ve used in the past and my 1-gal. recipe is simply 3# wildflower, 1/4 cup chopped raisins, 1 teaspoon nutrient, 1/2 teaspoon tannin powder, water to 1-gal., Mangrove Jacks mead yeast, time. Took about 5 weeks to be ready to bottle and is my best one yet. 1.100-SG, went dry and backsweetened to 1.025. Inspired me to get equipment for a larger 5-gal. brew that I have going now. I’d love to see what you guys think about that yeast!
P.S. I also recently got some Brewers Best peach flavoring for a mead. It smells really good but I’m not quite ready to use it yet.
We have used Mangrove Jacks before. Unfortunately I can't remember in what video.
I've got a Cacao mead going with Mangrove Jack's Mead Yeast. Looking forward to trying it!
I've had the issue of not getting very much carbonation in my ciders when using 1oz sugar to a gallon ratio. Im going to start using 1.5oz from here on out.
Do the brewers best extracts have any fermentable sugars in them. Is it something to account for in bottle carbing? Is it safe to use them in primary or better to just use in conditioning phase?
I've had that sweet baby rays peanut butter porter and I got the same impression of it as Brian did. Lots of body but not very much peanut flavor profile. I love dark beers, can we do a beer from a bag that imitates sam Adam's chocolate bock beer? I love that brew and would love to be able to make one at home like it!
I will add a chocolate beer to "The List"
I don't make much beer at all. I've made two IPA's and two darker beers, a Nut Brown and Porter. Both of the dark beers for whatever reason took way longer to carbonate. I thought they were maybe "failed" but after like a month they were actually carbonated more than I'd hoped, whereas the IPA's were ready in a week. I don't know enough about beer to even put out a guess as to why that happened but I'm curious to know if your dark beer takes longer to carbonate fully too.
Interesting. I live in Oregon. Willamette Valley. Hops Every where an Grapes. Oregon wine from 2009 on there was a Wine maker i met and said it was a good year. Now i can't remember what year it was.
Maybe try making a bourbon barrel porter with the rest of the DME
A cherry or date porter might be an experiment..
**I might make a quick note of that for my "I might make this, but probably won't" book**
Can you guys do a finish sima mead?
Lol you must love peanut butter as much as i do
I like your hair cut.
Thank you! Was getting tired of long hair!
I might have to watch this again. I got lost for a few minutes in the alternate dimension of your YT plaque.
Sorry!
@@CitySteadingBrews No biggie, going to have to watch it again when I go to make this anyway 🙂. Sweet Baby Jesus is good, but being able to add as much peanut butter as I want is pretty enticing.
I would love it if you too would show me how to make a banana nut bread beer
Same method different flavor and malt?
If you haven’t already, i’d love to see you make a banana bread beer. There’s a company that makes an absolutely amazing banana bread beer near me, however it’s always out of stock because it’s very popular.
I'll add it to "The List!"
What about using lactose for more body?
Can you make video how to make watermelon wine please
I would like to see a simple gruit video!
Speaking of bottle bombs I just experienced my first one the other day. The mess was confined to my brew closet luckily. What's weird though is that it was a completely dry blueberry mead, like a 0.996 0r 0.998 final gravity in a sealed bottle, not a swing top though. It was totally unexpected.
It is possible that it hadn't degassed fully. But you are right, that is an odd situation. We have been fortunate enough to avoid them thus far. (Knocks on wood) I hope you didn't suffer any collateral damage.
Suggestion: Kung Pao Porter -- add some chilis to this.
If you make a two gal batch would you double the hops?
"DAMN YOU, JACK SPARROW!!!!!!!!" NOW, I got to make another recipe from you... LOL
You're.... welcome?
LOL, I love watching you both in these videos! THIS ONE!!!!! I am a HUGE Peanut Butter fan, so I am most definitely making this one, as soon as the pineapple habanero mead, Holiday Mead and Metheglin all come out of primary. I just bottled the TRAD. My wife says my office looks like an apothecary with all the glass jars of stuff on the floor... LOL @@CitySteadingBrews
I’m not sure if I missed it- how much proofing sugar did you add?
So I’m just going to ask, is this recipe scalable like the mead recipes? Never brewed beer before.
Good morning guys.
On my half packets of red star yeast I have been using my vacuum sealer and resealing them with only the heat setting no vacuum. Just wanted to share my tip. Thoughts?
Heat kills yeast.
How would you recommend getting more body out of a brew like this? Adding tea like in a wine or mead? Oaking? Looking forward to more beer from a bag videos!
Beer making is different when it comes to "body" than wines, meads, ciders and such. Rather than tannins, beer utilizes sugars to create a fuller body beer. This can be done in various ways when utilizing whole grain techniques. Higher Temperatures, caramelized and roasted malts, unmalted grains, and the use of Low Attenuation Yeast Strains can aid in leaving more sugars in the brew creating a fuller bodied beer. Our end final gravity indicated that we had plenty of residual sugar left over from fermentation so that shouldn't have been the case for this particular beer.
@@CitySteadingBrews good to know, thanks! Even so, a "light porter" as Brian put it at one point sounds good to me!
@@CitySteadingBrews i finally got around to making this recipe and OMG is it freaking wonderful! My friends are gobsmacked by how good it is! I have a feeling I will be making this recipe over and over again as its not even been 4 days from opening the first bottle and I'm down to my last one already! Bravo! Please more beers like this in the future on the channel!
I just racked my first wine. Smelled it and it smelled very yeasty with a little cherry (it is a cherry wine 1.125 og to 1.004 so just under 16% with d47). I've been to my fair share of breweries and recognized the smell but it was so intense that I have to ask if an intense, or big, or strong fermentation smell is fine?
With the boil in the pan hop method.. could you triple hop like a normal beer at the 60min 30 min and 5 min boil times or would it be better to dry hop it.
You can do the staggered additions or you can do it all at once, the choice is yours.
Any thoughts on using this recipe, but adding sugar to up the abv to 10% or a little more to make like a 'Baltic porter'? What yeast would work? Would a yeast like ec-1118 still give you a "beer" tasting beverage?
It is beer…
Did you guys every get to use that Coffee Malt I sent? I used it to boost a coffee stout I made and did an extract of coco nibs with some moonshine I was given to mix in with it (per glass of course). It was amazing1
As an Oregonian it's pronounced wuh·la·muht
Ok, I have all the ingredients and since I have enough I want to make two gallons. Which would be doubling the ingredients. So I'm going to mix it in a bucket, then split it into two fermenters, and then add the yeast in eack container. My question is I'll need 12 grams of the hops and I can boil them all together?
The fan doesn't bother me. I think it's pretty cool.