|
 
would love to incorporate some peanut butter-type flavor into a stout someday. How would one go about doing this? I’m assuming the fatty oil in peanut butter would screw things up somehow. Perhaps dried, crushed peanuts are the way to go. Thoughts?
|
Private message 
|
|
I dont know, but it sounds like a good idea. There might be some peanut extract or something you can use. THink about it, If brewers can use Hazlenuts and come up with good results, I don’t see why Peanuts wouldn’t work.
|
Private message
|
Originally posted by DaSilky1
I dont know, but it sounds like a good idea. There might be some peanut extract or something you can use. THink about it, If brewers can use Hazlenuts and come up with good results, I don’t see why Peanuts wouldn’t work.
Hazelnuts are nuts. Peanuts are legumes.
|
Private message
|
Originally posted by Ringo
Originally posted by DaSilky1
I dont know, but it sounds like a good idea. There might be some peanut extract or something you can use. THink about it, If brewers can use Hazlenuts and come up with good results, I don’t see why Peanuts wouldn’t work.
Hazelnuts are nuts. Peanuts are legumes.
Sure they are.
|
Private message
|
|
I’m sure a good bet is to simply steep dry roasted unsalted peanuts and see what happens. Or make your own unsalted peanut butter in a blender (as easy at it sounds) and allow the oils to separate from the nut (ok Ringo. "legume") meat and then simply add the skimmed solids.
|
Private message
|
Originally posted by DaSilky1
Originally posted by Ringo
Originally posted by DaSilky1
I dont know, but it sounds like a good idea. There might be some peanut extract or something you can use. THink about it, If brewers can use Hazlenuts and come up with good results, I don’t see why Peanuts wouldn’t work.
Hazelnuts are nuts. Peanuts are legumes.
Sure they are.
Seriously. Do you have a lady friend, Ringo?
|
Private message
|
I know Boston Beer Works (Fenway location) brewed a Peanut Butter Porter last year. Had some at the BA Extreme Beer Fest - very nice. Pretty sure they used tons of Teddie Peanut Butter - filtering was a bitch. Contact ’em and see if they have any advice for you.
http://www.ratebeer.com/Ratings/Beer/Beer-Ratings.asp?BeerID=30399
Cheers!
|
Private message
|
I tried my hand at one of these last year and the results were less than stellar. Filtering the nut sediment out was the biggest problem. I took dry roasted unsalted peanuts and ground them into a course powder and threw them in the boil.
After letting the beer sit for about a month I sampled it. It reeked like boiled peanuts and was very slick with oil throughout it. Now I’ll eat boiled peanuts but it’s another thing to drink them. I chalked up the experience to the brewing gods and went on with life after pouring the rest into the garden.
|
Private message
|
They got this organic peanut butter, pure grinded peanuts, in some of those organic stores here. The older the glasses are, the more the oil is separated on top of the crunched peanuts.
You would just have to pour it out.
Just my guess.
|
Private message
|
|
I think that if you boiled the peanuts, the oils would seperate out and float on the surface and you could just siphon the wort out from underneath. I’ve heard of people doing this when they add chocolate so it might just work for peanuts too.
|
Private message
|
Originally posted by Frank
I think that if you boiled the peanuts, the oils would seperate out and float on the surface and you could just siphon the wort out from underneath. I’ve heard of people doing this when they add chocolate so it might just work for peanuts too.
I’ve heard the same,a few years back a club member tryed it and it turned out fairly decent,but then he used a Spanish Peanut.maybe that kind has less oil not sure on that one though.
Worth a try anyway.
|
Private message
|
