Ingredients

6 lbs. Gold liquid malt extract, 2 lbs. Light dried malt extract, 1 lb. 6-row malt, 1 lb. rolled oats, 4 oz. Carapils, 8 oz. Roasted Barley, 8 oz. Caramel 120, 1 oz. Chinook, 2 oz. Spalt, 1.6 lbs. chocolate malt, 4 oz. cocoa nibs, 2 6.5-oz. jars dried peanut butter, 1/4 cup cocoa powder, Safale US-05 Dry yeast

Recipe

This was an extract kit from Midwest Homebrewing Supply. The recipe is available online here.

Brew Notes

Followed the recipe pretty much to the letter. Steeped grains for about 45 minutes. Transferred to secondary fermentation after a week. Added the 1/4 cup of optional cocoa powder along with the peanut butter powder. Bottled about a month later.

I used PB2 Powdered Peanut Butter (6.5 oz/2-Pack) for the powdered peanut butter.

I used Navitas Naturals Organic Raw Cacao Powder for the cocoa powder.

Tasting Notes

Tasting after secondary was not good…very bitter. You really need to wait the 2-12 months the recipe claims. After 3 or so months the beer had improved significantly. It was finally drinkable at 8 months. The peanut butter taste wasn’t very strong, the chocolate taste is what really prevailed. At 9 months it tastes like a nice chocolate porter, with a kick.