Next time just make a puree from your frozen fruit and throw that in the keg after stabilization, I do this all the time and it's way cheaper than buying purees, also a local brewery discussed this method of adding it directly to the keg after initial fermentation. Anyway, great video, looked delicious
This is amazing. The best throw-back to school lunches ever! We are so excited to see what foods and nostalgia you brew up next. Keep being inspirational!
Awesome video. I have a festival coming up, and I found what I will be brewing for it! I have a some questions though. The hop addition, since its so little @30 min, I am guessing what hop you use can be pretty much anything to add some bitterness. Trying to avoid a special trip for hops when I have some in freezer. I would think any fruit conectrate would work for this, I have some raspberry puree I have been looking for a reason to use. I would think it would work just as well, whats your thoughts?
I’m new to brewing. Love your video totally want to make this. The last time I had a beer like this was from fieldworks brewery and I think they add milk sugar to theirs. How much grain for a 5 gallon batch?
There used to be a Brewery in my hometown called Old Peninsula and they had a PB and J Stout. It started with the bartender pouring the strawberry wheat beer and peanut butter stout together. It was a hit so they actually made a recipe mixing the two. Unfortunately, they did not survive the Pan.
One way I think to enhance the nuttiness of the beer is to use malts like victory, biscuit, and Munich malt which was a recommendation from Weldwerks Brewery and in the omnipollo/craft beer channel collab they said conditioning over double roasted peanuts (or any nut) was their secret, where you buy roasted unsalted peanuts and give them another 10 minute roast to help dry them out and increase the nuttiness. Would fruit puree instead of concentrate been a consideration, I totally realize that the concentrate is way more available but the puree added to the final beer always seems to add a thick mouthfeel. Look like a great beer but with any recipe there is always food for thought on how to tweak it to make it better.
I'd bet any money that Xul use barley and other malted grains in that beer and use an enzyme like Clarity Ferm or similar to make it certified gluten free. Brehon Brewing in Ireland have a range of gluten free beers all made using standard malted barley.
100% doing this. Since this is my first time pulling a recipe from somewhere else other than my local brewstore. Am I correct in assuming the grain bill for this was roughly 6 lbs of 2-row since you were brewing 3 gallons?
You can add sugar to raise alcohol but it tends to make the beer dry and harsh. You’d want to add more malted barley or malt extract to raise the % and preserve some of the natural beer flavor
Have you Tried Sourvisiae by lallemand? I dont like sours much and I just brewed a razzberry sour pitching 50%sourvisiae and 50% S-04. you definitely can tell its a sour but I find it to be mellow. It only took 3 days to ferment before the fruit addition. I can't wait till its carbed to try it out.
Wow Trent, great interpretation on that beer. Am curious what you could do with fresh peanuts to help in any way. Could you roast your own raw peanuts and then use them in some way here? This beer is for sure not for me, but it’s fascinating nonetheless. Cheers
I like these types of beers one at a time. But I'm a simple lager/pilsner guy who doesn't get crazy about these brews. Looks like a fun challenge to brew though
Belching Beaver had a Limited run PB and J stout about five years ago that was delicious. Havent seen one since so its cool to see it making a comeback! Great video🔥
I Tried something a few years back . I had 5 Gallons of Wine 🍷 that just wasn't quite to my liking . So it didn't matter one way or the other . I Added only an 8 oz. Bag of , ( Skinless Dry Roasted Peanuts 🥜) to the 5 Gallons . The Wine was already Finished, I put them in Secondary or Rather Conditioning , for 2 Weeks . I liked it😊. I Couldn't Believe it would have so much flavor in so small amount . Kinda reminds me of putting Peanuts 🥜 in my Coke . The thing about it is , I could actually taste the Skin of the Peanut on the Left Front Tip of my Tongue . And they didn't have any Skins on Them . Skinless Dry Roasted Peanuts 😋🥜 Transfer a Lot of Taste . Really Appreciate Your Video , Thanks ! 🐯🤠
Overtone Brewing from Glasgow, Scotland made a gorgeous PB&J beer. I think it's no longer produced. That blew my mind. I need to brew something like that.
Love this vid man! Definitely gonna try and brew this one. I might swap 2 row for Golden Promise and add some biscuit malt for a more bread-like characteristic. Cheers 🍻
Hi, Gauthier from France, well we won't be able to taste this beer here so i guess ill try to make a version myself ... would you add Lactose to it even tho the original recipe doesnt contain any ? would it be too sweet ? would 2xPB2 be enough or too strong in your opinion ? Thanks !
Hey Gauthier! I personally wouldn't add any lactose, this was plenty sweet on its own. And I think you could definitely double the PB2, just keep in mind it sludges up at the bottom so you will have additional losses. But would benefit from more PB flavor long term
@@donalddeberardinis6347 if you’re not planning to share the beer or take out of the kegerator then no need. But if you are then it’s a good idea. Otherwise the yeast will just ferment the sugars from concentrate
I think you are on the right track with your recipe. What you're making as well as that brewery that you got the original can from are playing in the space of RTD cocktails, think Mikes Hard Lemonade, Bacardi, etc. Without tasting the actual beer I'm going to go on a limb you're not getting much malt character on the beverage, if so then most likely all the flavor and color has been stripped out before adding. Some other things the commercial example may or may not be using are things such as flavor enhancers and malic acid as well as the sorbate potassium that you are using. I think in the next rendition if you can get your hands on some natural flavors and aromas you will level up the next one even more.
@@TheBruSho I see they have their release party for this years batch at the end of March. Only a seven hour drive for me. Maybe it’s time for a road trip. lol
If the next big thing is dipping a peanut butter and jelly sandwich into some ghastly swill that is euphemistically called beer, then the craft beer industry -- and the home brewers who follow it -- have collectively lost their way.
Whaaaaaa? Philly Sour is notorious for NOT getting very sour. Thats why the head brewers at Brew Con talked about why refuse to use it at the commercial level.
![I brewed the WORLD'S MOST HYPED BEER [Pliny the Younger Recipe]](http://i.ytimg.com/vi/uuunBby1jbI/mqdefault.jpg)
![I brewed the WORLD'S MOST HYPED BEER [Pliny the Younger Recipe]](/img/tr.png)
![Its REESES FOR BEER?!?🍫🥜 [Brewing with Cereal]](http://i.ytimg.com/vi/hIlVq2Vo6_A/mqdefault.jpg)
Now I’m wondering… what other foods can I turn into a beer? 🤔
Shrimp cracker rice lager
Wonder if you could make a Mai Tai beer?
You should research Martin House Brewery in Fort Worth, Texas. There's almost nothing they won't try and make a beer out of.
Next time just make a puree from your frozen fruit and throw that in the keg after stabilization, I do this all the time and it's way cheaper than buying purees, also a local brewery discussed this method of adding it directly to the keg after initial fermentation. Anyway, great video, looked delicious
Reeces pieces stout
This is amazing. The best throw-back to school lunches ever! We are so excited to see what foods and nostalgia you brew up next. Keep being inspirational!
Cheers to you all!
Yup. Definitely doing this. Yup. No doubt. I'm in. Sign me up.
Send me some pics if you do!
Awesome to see some local Xul beers! All of their “sours” and beer are amazing!
Awesome video. I have a festival coming up, and I found what I will be brewing for it! I have a some questions though.
The hop addition, since its so little @30 min, I am guessing what hop you use can be pretty much anything to add some bitterness. Trying to avoid a special trip for hops when I have some in freezer.
I would think any fruit conectrate would work for this, I have some raspberry puree I have been looking for a reason to use. I would think it would work just as well, whats your thoughts?
I’m new to brewing. Love your video totally want to make this. The last time I had a beer like this was from fieldworks brewery and I think they add milk sugar to theirs. How much grain for a 5 gallon batch?
Also could I just add the grape concentrate to keg then move my fermentation to the keg?
Great vid! What would your updated recipe look like for a 5 gallon batch for an Anvil Foundry 10.5?
Pop this into a brewing software and use the scale function, or just roughly double everything
There used to be a Brewery in my hometown called Old Peninsula and they had a PB and J Stout. It started with the bartender pouring the strawberry wheat beer and peanut butter stout together. It was a hit so they actually made a recipe mixing the two. Unfortunately, they did not survive the Pan.
Damn that sounds like an amazing idea and combo. Too bad they didn’t make it. But might have to try this sometime
@@TheBruSho It was so good! If you were to make it id love to come down and try it! See if it is like what I remember haha.
One way I think to enhance the nuttiness of the beer is to use malts like victory, biscuit, and Munich malt which was a recommendation from Weldwerks Brewery and in the omnipollo/craft beer channel collab they said conditioning over double roasted peanuts (or any nut) was their secret, where you buy roasted unsalted peanuts and give them another 10 minute roast to help dry them out and increase the nuttiness. Would fruit puree instead of concentrate been a consideration, I totally realize that the concentrate is way more available but the puree added to the final beer always seems to add a thick mouthfeel.
Look like a great beer but with any recipe there is always food for thought on how to tweak it to make it better.
I actually just found the Weldworks version and I'm excited to try it, great tips though Ben!
I'd bet any money that Xul use barley and other malted grains in that beer and use an enzyme like Clarity Ferm or similar to make it certified gluten free. Brehon Brewing in Ireland have a range of gluten free beers all made using standard malted barley.
I was thinking that too but in the US you can't label a beer Gluten Free if you use clarity ferm, it would be considered "Gluten reduced"
Thats fun. I miss grape jelly. Its not a thing in Scandinavia for some reason. Over here using forest berries in my sandwiches.
That's a shame, so you have lingonberry jam I assume?
@@TheBruSho yep. Pretty much every other berry + orange jelly. Its maddening i tell ya.
Ive brewed a pb&j sweet stout few years back. This has me wanting try that again. Nice vid. 🍻
Oh I bet that was interesting! Cheers 🍻
@@TheBruShoyeah was pretty good. With the chocolate malt more like a nutella and jelly. 😂 but tasty.
Corporate Ladder has a good one right now called “Lunch Time” that I would love to try to recreate by following this video!
Nice! Only a few jars of jelly were harmed in the making of the b-roll! Really looks like something worth trying!
Don't worry none went to waste, I ate it all! 😅
Good to hear!@@TheBruShoCheers!
100% doing this. Since this is my first time pulling a recipe from somewhere else other than my local brewstore. Am I correct in assuming the grain bill for this was roughly 6 lbs of 2-row since you were brewing 3 gallons?
Yeah that should get you in the right place!
Do I add more sugar to raise the alcohol %? First time brewer.
You can add sugar to raise alcohol but it tends to make the beer dry and harsh. You’d want to add more malted barley or malt extract to raise the % and preserve some of the natural beer flavor
Have you Tried Sourvisiae by lallemand? I dont like sours much and I just brewed a razzberry sour pitching 50%sourvisiae and 50% S-04. you definitely can tell its a sour but I find it to be mellow. It only took 3 days to ferment before the fruit addition. I can't wait till its carbed to try it out.
Yep I used that one on the collab I did with Elementary Brewing Brian. To me it was quite sour but he loved it.
Wow Trent, great interpretation on that beer. Am curious what you could do with fresh peanuts to help in any way. Could you roast your own raw peanuts and then use them in some way here? This beer is for sure not for me, but it’s fascinating nonetheless. Cheers
Thats a great question, from what I read that could be done, and some people even add the peanuts to the mash. might have to try it some day!
What was your starting OG and FG
Mate this had my mouth watering the whole way through 👀 what a interesting and incredible recipe! Amazing video as always! Cheers 🍻
Haha cheers buddy!
I like these types of beers one at a time. But I'm a simple lager/pilsner guy who doesn't get crazy about these brews. Looks like a fun challenge to brew though
I hear ya, its definitely different. A lager sandwich (one lager before and after) is the way to go
Belching Beaver had a Limited run PB and J stout about five years ago that was delicious. Havent seen one since so its cool to see it making a comeback! Great video🔥
Did you look into gluten free grains, such as sorghum, rice, etc for base instead of just sugar?
@@travisshuff7934 yeah I did a GF beer a while back on this channel. But would love to revisit it
See you in a bit content killa!
🍺💪
I Tried something a few years back . I had 5 Gallons of Wine 🍷 that just wasn't quite to my liking . So it didn't matter one way or the other . I Added only an 8 oz. Bag of , ( Skinless Dry Roasted Peanuts 🥜) to the 5 Gallons . The Wine was already Finished, I put them in Secondary or Rather Conditioning , for 2 Weeks . I liked it😊. I Couldn't Believe it would have so much flavor in so small amount . Kinda reminds me of putting Peanuts 🥜 in my Coke . The thing about it is , I could actually taste the Skin of the Peanut on the Left Front Tip of my Tongue . And they didn't have any Skins on Them . Skinless Dry Roasted Peanuts 😋🥜 Transfer a Lot of Taste . Really Appreciate Your Video , Thanks ! 🐯🤠
Wow that sounds pretty interesting! Now I gotta try peanuts in coke!
@@TheBruSho Be Careful , THEY'LL Foam UP and Out , if you Pour Them in , too much and too Fast 😂. 🐯🤠
@@TheBruSho Probably the Salt 🧂 on EM .
Overtone Brewing from Glasgow, Scotland made a gorgeous PB&J beer. I think it's no longer produced. That blew my mind. I need to brew something like that.
2 row? What about maris otter for a biscuit flavor? it probably wouldn't hold up much, but maybe.
Ordinarily I wouldn’t try this but after watching CH’s video and yours I need to change my lineup of what I’m going to brew.
hahah its really unique, my wife loves it!
Love this vid man! Definitely gonna try and brew this one. I might swap 2 row for Golden Promise and add some biscuit malt for a more bread-like characteristic. Cheers 🍻
That sounds like some great swaps!
Hi, Gauthier from France, well we won't be able to taste this beer here so i guess ill try to make a version myself ... would you add Lactose to it even tho the original recipe doesnt contain any ? would it be too sweet ? would 2xPB2 be enough or too strong in your opinion ? Thanks !
Hey Gauthier! I personally wouldn't add any lactose, this was plenty sweet on its own. And I think you could definitely double the PB2, just keep in mind it sludges up at the bottom so you will have additional losses. But would benefit from more PB flavor long term
Awesome breakdown on your version of this beer. This sounds like such a weird beer, but has to be fun to try.
It was really fun to try and make, would love to see you try something like it!
@@TheBruSho Absolutely! I’ll add this beer or something similar to the schedule this year:)
Great notion has a pb&j sour that I was blown away by. It was dead on and delicious
Would love to see beers brewed for specific food. For example a beer brewed to perfectly compliment fried chicken.
How many lbs of grain is that in a 3gal batch?
4-5 lbs depending on your efficiency
No need for the stabilizers if you just use the concentrate right?
@@donalddeberardinis6347 if you’re not planning to share the beer or take out of the kegerator then no need. But if you are then it’s a good idea. Otherwise the yeast will just ferment the sugars from concentrate
Thanks. Yup just going from the Kegerator to the glass to my belly.
@@donalddeberardinis6347 awesome. It will still ferment in kegerator. Just much much slower, but hopefully you can enjoy it all before that
I bet maris otter would be great in this
Great call!
I think you are on the right track with your recipe. What you're making as well as that brewery that you got the original can from are playing in the space of RTD cocktails, think Mikes Hard Lemonade, Bacardi, etc. Without tasting the actual beer I'm going to go on a limb you're not getting much malt character on the beverage, if so then most likely all the flavor and color has been stripped out before adding. Some other things the commercial example may or may not be using are things such as flavor enhancers and malic acid as well as the sorbate potassium that you are using. I think in the next rendition if you can get your hands on some natural flavors and aromas you will level up the next one even more.
Can I let the stabilizers do there thing for 48hrs instead of 24?
even better
@@TheBruSho Thank you so much. Sorry for all the questions
How many do you think you can actually drink in one sitting before the taste becomes a bit too much?
2-3. It’s definitely not something I’d drink regularly but fun to try
@@TheBruSho I see they have their release party for this years batch at the end of March. Only a seven hour drive for me. Maybe it’s time for a road trip. lol
Cool experiment.
I was surprised how much I liked a peanutbutter stout... this might have potential.
Two of my favorite brewing "influencers". Brewencers (its a work in progress 😅)
THANK YOU
Thank you so much!!
a smoothie hard seltzer.
If the next big thing is dipping a peanut butter and jelly sandwich into some ghastly swill that is euphemistically called beer, then the craft beer industry -- and the home brewers who follow it -- have collectively lost their way.
Relax and enjoy the creativity
Whaaaaaa? Philly Sour is notorious for NOT getting very sour. Thats why the head brewers at Brew Con talked about why refuse to use it at the commercial level.
That hasn't been my experience, or maybe I'm just a sour wuss.
@@TheBruSho maybe you’re the chosen one
Make popcorn beer please brother
Won't brew this. I prefer Weissbier. It's sour enough. And I can add anything to it. WB-06 is an incredible yeast!
This sounds delicious 😋🥜🍇
That looks like a fun beer to make some time. 😎🍺
I can’t laugh harder