DetailsIf you like peanut butter, and chocolate … and BEER, your taste-buds are in for a flavor sensation. Discovered from a recipe created by the California-based homebrewing club “Brewing Enthusiasts of the Antelope Valley Region” (BEAVR), Chocolate-Covered BEAVR Nutz was aptly named for its chocolate, peanut and stout flavors! Our guys discovered this crowd pleaser at the National Home Brewers Conference in 2011 and it’s been a favored brew at the Southern California Homebrewers Festival the past two years. Try it out for a taste you won’t forget. Deep, dark brown color, Imperial stout and chocolate flavors, with a tasty peanut butter finish. Requires two 6.5-oz. jars of peanut butter powder sold separately.
- 6 lb. Gold liquid malt extract
- 3 lbs. Extra light dried malt extract
- 1 lb. 6-row malt
- 1 lb. rolled oats
- 4 oz. Carapils®
- 8 oz. Roasted Barley
- 8 oz. Caramel 120°
- 1 oz. Chinook
- 2 oz. Spalt
- 1.6 lbs. chocolate malt
- 4 oz. cocoa nibs
- US-05 yeast
- Priming sugar
- Muslin bag
- 6 lb. Gold liquid malt extract
- Details & Instructions
Beer Style Stout Origin of Style UK Color Dark Gravity Level High Hop Rating (1-5) 1 Yeast Instructions Dry Yeast
4.9 / 5.017 ReviewsGreat stout, with or without the peanut butter.Great stout flavor, even better without the peanut butter powder and just add good dark cocoa powder. Comes out with a rich chocolate, expresso flavor.February 21, 2017Purchased
over 2 years agoPretty goodMade two batches of this, one with the peanut butter powder and one without. The price does get up there once you add in the extra ingredients. I felt that the peanut flavor was very mild, and the chocolate was subdued as well. There was a lot of coffee and dark roasted malt flavor though. I would call this one more of a dark strong beer with a little chocolate thrown in. It's pretty good, just not what I was expecting.October 5, 2012Great taste just wait 4 weeks after you bottle before you start drinking itMay 29, 2017Purchased
1 year agoAlrightI was really hoping this beer would taste like a peanut butter cup, but the coffee flavour really takes over. Not too much chocolate or peanut flavour came through._x000D__x000D_It's not bad just not what I was hoping to get!October 12, 2012Love it!Straight forward brew process . cocoa powder ,cocoa nibs and peanut butter powder go in during the ferment. Nice Chocolate malt taste with just enough peanut butter coming through in the finish . Best with a slice of chocolate cake (hold the milk).November 20, 2012RoastyI decided not too add the peanut butter, and this turned out to be a great chocolate stout. I also added the chocolate when I racked to secondary and left it for 4 weeks, which brought a lot more chocolate out. This is a very delicious roasty stout in my opinion.December 10, 2012WowGreat kit. I was able to find the powdered peanut butter at a local specialty food store and I added the optional cocoa powder. It ended up a great stout with a hint of peanut butter. Brewed for Christmas - friends and family cleaned me out.December 26, 2012beaver nutsA group brewed this as we were not sure of the outcome. Well....it was good! Nut flavor was really mild as was the chocolate. It was a very rich beer though...I got filled up drinking a few of these.July 4, 2013FantasticEven though I did something wrong, this beer tastes fantastic. I think it's pretty close to style and even if its not I'd drink it anyway. I didn't get the ABV I expected so I'll have to bring it to my brew club and see if they have suggestions.July 11, 2013Interesting...Definitely an interesting brew! I purchased the seperate 2 jars of PB2 (power) which gave it a subtle peanut butter aroma. If I were to do this over again, I would have added more PB2 in order to really make the peanut butter stand out. Overall, a very good sipping brew!November 23, 2013
- Customer Q&A
Browse 2 questions Browse 2 questions and 14 answersWhen is the best time to add the PB, Cocoa, & nibbs? I would assume secondary and let age for at least a month, but not sure if anyone has experimented with during the boil (too late for me to do that now), or during primary? Any info helps! Thanks.BEST ANSWER: Hey, I’ve brewed this probably 10 Times, and always added it to be secondary about two weeks prior to bottling. I noticed on my last kit they had changed the instructions to add to the primary for a week before racking to secondary. This makes sense from a sediment standpoint, as you don’t transfer all the crud to your secondary, and will probably result in a clearer beer. I have 5 gal in secondary now at three weeks and looks good.
Now, a note on flavor-IMO, you really need the optional 1/4 cup cocoa to give a more chocolate forward taste, which I like. I’ve also noticed you need a good two weeks on top of the PB powder to bring out the peanut butter taste. What I e found in most runs is the PB taste is in the background, until AFTER you’ve finished a pint!!! Then, your mouth feels like you just ate a whole bag of Reese’s pieces!
I would never add it to the boil!!! I also use ALL the hops they send, or about a half ounce extra, as I feel the slight extra buttering goes very well with the added cocoa, like a bittersweet chocolate flavor direction.
This is a great winter sit by the fire supper, but be patient!! This one takes AT LEAST a good four months in the bottle for the flavors to settle, but is fabulous at 6 months to a year. Best way to drink is pour in a snifter and let it breath a warm up a bit, and the flavors just jump out at you. Good luck!!!If I bottle a batch of this how long is the shelf life?BEST ANSWER: The shelf life on this recipe can go well over a year, if it's bottled and stored properly. If you have residual yeast, it will continue to condition, ferment a little more and smooth out. I think the important thing with this recipe is that, IMHO, the bottle conditioning time can be a little longer than what the recipe states, before it will be ready to tap the first bottle. I am going to make this recipe again and hopefully I will be able to repeat the outcome that I got the first time I brewed this one!