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I'm looking to piece together a Peanut Butter Chocolate Stout recipe and I torn between using powdered cocoa late in the boil or cocoa nibs in secondary. Any suggestions?

Also, with either suggestion, how much do you suggest using for a moderate amount of chocolate flavor?

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I just brewed this! I used this recipe which has a lot of great discussion. I used cocoa powder & peanut butter powder in the secondary, and added cocoa nibs a week later (sanitized by soaking in as little vodka as possible overnight).

http://www.homebrewtalk.com/f12/chocolate-covered-beavr-nutz-362380/

This recipe is amazing, I'll be making it again even without cocoa or peanut butter it is a great stout recipe.

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  • I agree do both. I have added cocoa nibs to the boil as well. Added them 10 minutes to the end of the boil and got great flavor that way.
    – Chris Plaisier
    Commented Mar 6, 2013 at 20:03
  • @andrhamm Thanks for the links and suggestions. I'm leaning towards using a little of both after your suggestions and further research. Ever tasted Southern Tier Chocolate Stout? Talk about chocolate-y goodness!
    – Travis Wood
    Commented Mar 7, 2013 at 2:01
  • Southern Tier Choklat- BA Review beeradvocate.com/beer/profile/3818/40058
    – Travis Wood
    Commented Mar 7, 2013 at 2:51
  • @TravisWood I haven't but I definitely will, maybe as commercial calibration when I'm taste testing mine
    – andrhamm
    Commented Mar 8, 2013 at 19:03
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I've used 250g cocoa powder in 25L of Robust Porter a number of times (both at flameout and added after primary), and it comes out tasting very dark-chocolatey. I haven't used nibs before, so I can't give you a comparison.

I'd be very interested to hear how you plan to get the peanut butter flavour - I've considered making a similar beer, but have been put off by the problems associated with using actual peanut butter.

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  • Most of research I have done so far into this recipe has led me to powdered peanut butter: PB2 amazon.com/PB2-Powdered-Peanut-Butter-6-5/dp/B002GJ9JWS It sounds like this is the solution to a fatty/oily PB that will just clog up fermentation.
    – Travis Wood
    Commented Mar 7, 2013 at 1:58
  • Thanks, I've not seen or heard of powdered peanut butter before - I'll have to keep an eye out for it!
    – tallie
    Commented Mar 7, 2013 at 5:26
  • Yes the PB2 is fantastic, I ordered two chocolate & pb ones and one PB one from amazon (only used the PB one so far but planning to use the chocolate ones in a later batch). I added enough water to pour and boiled for a short while, then cooled and added to secondary. Chime in on that forum with your results!
    – andrhamm
    Commented Mar 8, 2013 at 19:02

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