Mashfest Winner Peanut Butter Jelly Time - Extract Version

Makes 5 gallons

Winter Mashfest 2019 People's Choice - Corey Phipps
Robust Porter with Peanut Butter and Black Currant flavoring

Is there anything more nostalgic than a peanut butter and jelly sandwich? The sweetness of the jelly, the smoothness of the peanut butter and the inevitable moment when it sticks to the roof of your mouth. Mix it all together and it’s a beautiful thing. This beer was created out of a love for this time-honored treat. So, revisit the good old days and raise a glass to your inner child!                
          -Corey Phipps

Does not include PB2 (Powdered Peanut Butter)

Malts & Extracts:
0.75        lbs. Chocolate Malt
0.50        lbs. Caramunich Malt
0.50        lbs. Crystal 60l
0.50        lbs. Roasted Barley
0.25        lbs. Black Barley
9.9          lbs. Pale Ale Liquid Malt Extract (LME)

Hops & Adjuncts:
1.00      oz. Magnum hops (Boil 60 minutes)
1.00      ea. Carrageenan Tablet - Kick, Whirlfloc, or 1 tsp Irish Moss (boil 15 minutes)
1.00      oz. Cascade hops (Boil 15 mins)
1.00      lbs. PB2 Powdered Peanut Butter (Boil 10 mins)
4.00      oz. Black Currant Extract (Added in Secondary)
Natural Peanut Butter Extract (Added in Secondary to taste)

Yeast:
Imperial A10 Darkness (62°-72°F) -or- Nottingham (59°-77°F)

Step by step:
Steep crushed malted grain in 3 gallons of 150° water for 30 minutes. Remove the grain from the hot water with a strainer, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 cup of the LME, stirring to dissolve. Return to a boil add 1.00 oz. Magnum hops and start a timer for 45 minutes. When timer goes off add 1 Carrageenan tablet and 1.00 oz. Cascade hops, and the remaining LME and boil for 5 more minutes. After 5 minutes add 1.00 lbs. of the PB2 and boil for 10 more minutes. At the end of the boil cool your wort, transfer to your fermenter, top up to 5.5 gallons with room temperature water, and pitch your yeast when the temperature of the wort is between 65° and 70°. Ferment at 68°.

After activity has slowed transfer to a secondary fermenter then add the 2.00 oz. of Black Currant Extract and Peanut Butter Extract to taste. You can even add more Black Currant and/or Peanut Butter extract if you wish, then bottle or keg your beer as desired.

OG: 1.070
FG: 1.014
ABV: 7.5%
IBUs: 41
SRM: 38