Bombay CPB Stout

peanut_singleNormally I don’t like sharing recipes until after I have tested them. But since I have a video up about it, I figured I’d get the recipe for the CPB up before tasting. Just realize I have no idea if this will turn out.

 

 

Bombay CPB Stout

.25 lbs. Black Roasted Barley
.5 lbs. Chocolate Malt
.25 lbs. Black Patent 
7 lbs. Light Malt Extract
.75 lbs. Lactose
.75 oz. Chinook Pellets
5 oz DeOiled Peanut Butter
3 oz Coco Powder
Nottingham Ale Yeast

Steep the grains as normal. Add malt to wort, and bring to a boil. Next add the hops at let boil for an hour. At flame out add the peanut butter, coco powder, and lactose. Cook till dissolved. Cool the wort, put in fermentor, oxegenate your wort, and pitch yeast.

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3 Responses to “Bombay CPB Stout”

  1. Hi, interesting post. I have been thinking about this issue,so thanks for writing. I will certainly be coming back to your site.

  2. Zach says:

    How did you extract the oil from the peanut butter?

  3. Jared says:

    I used an all natural peanut butter where the oil seperates naturally.

    As the oil seperated I would pour it off and stir it up to redistribute the oils on the bottom further up. After this process had gone on for awhile and less oil came to the surface I added a paper towel to the jar which I changed every other day. Once the peanut butter became clay like I called it good. I think though I could get the PB close to a powder with what I learned.

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