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
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 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.