Author Topic: Choc PB Porter with extracts  (Read 618 times)

Offline harbicide

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Choc PB Porter with extracts
« on: September 07, 2020, 03:12:51 pm »
I have turned a batch of porter into chocolate peanut butter porter using powdered chocolate and powdered PB. Despite two different methods for dissolving the powders (CO2 bubbling and dissolving in beer) I would still get a bunch of sludge in each glass. I’ve got liquid extracts of each on the way, so what would be the amounts of each to use?
On Tap: 10 yr old Barleywine, Porter, Vienna Lager

Offline denny

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Re: Choc PB Porter with extracts
« Reply #1 on: September 07, 2020, 03:32:56 pm »
I have turned a batch of porter into chocolate peanut butter porter using powdered chocolate and powdered PB. Despite two different methods for dissolving the powders (CO2 bubbling and dissolving in beer) I would still get a bunch of sludge in each glass. I’ve got liquid extracts of each on the way, so what would be the amounts of each to use?

I'd add to taste when you bottle or keg.
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Offline Tummydoc

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Re: Choc PB Porter with extracts
« Reply #2 on: October 24, 2020, 05:30:47 am »
4 oz of PB extract to 5 gallons at kegging will give a noticeable but not overpowering peanut aroma and flavor.  Id like to push it to 6 oz, but have not yet.