Peanut Butter Jelly Time

BYOB by | Oct 2013 | Issue #81

Illustration by Ellen Crenshaw

With school back in session, the ooey-gooey goodness of pulverized salted roasted legumes is headed back to the lunchroom. (Unless it’s one of those peanut-free zones.) Who says the love of peanut butter has to be left to childhood?

The problem with brewing with PB is the whopping amount of fat that peanuts carry. You could go with a peanut butter extract (blech), but let’s not. Invest in some modern technology in the form of “PB2,” mostly defatted, powdered peanut butter (available online).

While it’s nominally a dietary aid (all the protein and flavor, none of the fat!), my friends in BEAVR (Brewing Enthusiasts of the Antelope Valley Region) decided to pervert it to their nefarious purposes, namely the Stout they call “Chocolate Coated BEAVR Nutz.” It’s a wonderful beer. You can buy the kit online or find the recipe.

PB and Stout feels like a natural connection thanks to Reese’s Peanut Butter Cups. Of course, I need to do something different. This recipe is all about the PB&J sandwich. It’s based around a Brown Ale, with rye and aromatic malt for toasty bread, and a dose of WLP002 yeast to give us an English “fruity jam.” Then after fermentation, a heaping helping of PB2 mixed with 153-proof spirits for sanitation purposes. One week on all the slurry and then a transfer to a clearer keg. Voila! A peanut butter and jelly sandwich in a glass.

Next up—I think I need a Thai Peanut Sauce Wit.

PEANUT BUTTER JELLY TIME
For 5.5 gallons at 1.058, 28 IBU, 5.7% ABV

Grain Bill
9.5 lb. Maris Otter
2.5 lb. rye malt
0.5 lb. Crystal 55L
0.25 lb. aromatic malt

Mash
Rest for 60 minutes at 153°F.

Hops
0.75 oz Magnum | 11.9% AA | 60 minutes

Yeast
WLP002 English Ale

Extra Ingredients
Blend 12 oz by weight of PB2 with 6 oz of 150+ proof neutral grain spirits. Blend well and then let sit for a week. Add slurry to keg and allow it to age on the beer for two weeks, and then transfer to a new keg for clear pouring.