2.1% Kara pills for improved body and head retention. 4.2% chocolate malt for added color, but also to play into the chocolate and roasty flavors of the beer. 
16.7% Munich for a touch of malt complexity. 75% Maris Otter, for some good malty backbone. Once the water is heated up, I had the grain bag and next I’ll add the grains. I’m adding some water adjustments to improve the flavor.Īnd here’s the water profile I’m aiming for. To start a heat at six gallons of water to about 161 degrees. As always I’ll have the recipe and products I use in the description box. I’m making a five gallon batch using the Brew in a bag method. I’ll be adding in two special ingredients during the brew day to help punch up that peanut butter flavor.īefore we get started, please take a minute to subscribe for more homebrewing tutorials like this. Certain roasted grains can bring out chocolate nubs without having to add any actual chocolate.īut for that peanut butter, we’ll have to get a little more creative. Getting the chocolate in the beer is not that difficult. It has a deep dark flavor and color that will compliment the chocolate and peanut butter nicely. In my opinion, a Porter style is the perfect base. So I had to figure out a way to get my favorite dessert and favorite beverage into one. Peanut butter chocolate is my number one favorite dessert combination. Let’s brew this chocolate peanut butter Porter. 
I’m trying Trent Musho, and this is the Bru Sho. If you love these flavors, you’re in for a treat it’s simple to make and perfect for that peanut butter lover in your life. I’m going to load up this Porter with as much peanut butter as I can. The only thing that would make this duo better is to add it into some home brewed beer.
Chocolate and peanut butter, a match made in heaven.
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