Chocolate Peanut Butter Stout Recipe

Take pleasure in this stunning stout recipe, which blends the ever delightful flavours of chocolate and peanuts to make this a 10/10



10/8/20233 min read

Step-by-Step for a Delightful Chocolate Peanut Butter Stout

Embark on a whimsical brewing journey with the Chocolate Peanut Butter Stout, a concoction that echoes the tender murmur of chocolate and the comforting embrace of peanut butter.

With the first sip, you dive into a velvety realm where cocoa beans dance gracefully with peanuts in a ballet of flavours. Now, let’s unfold the script of this delightful ballet and stage it in your brew kettle.

Gather Your Ingredients:


  • 10 lbs United Kingdom - Maris Otter Pale

  • 1 lb American - Caramel / Crystal 80L

  • 1 lb Flaked Oats

  • 0.50 lb American - Chocolate

  • 0.50 lb American - Carapils (Dextrine Malt)

  • 0.75 lb Canadian - Honey Malt


  • 0.75 oz Northern Brewer Pellets

  • 0.50 oz U.K. Kent Golding Pellets

Other Ingredients:


  • 1 Packet of Wyeast - London Ale III 1318

Let’s Brew:


Ensure your brewing equipment is clean and sanitised.


Heat 16.3 quarts of water in your mash tun to 158°F.

Stir in the fermentables, ensuring a thorough mix.

Maintain this temperature and let it mash for 60 minutes.

Ramp up the temperature to 185°F for mash out, holding for 10 minutes.

Sparge the grains with 6 quarts of water at 175°F for 15 minutes.


Transfer the wort to the boil kettle and bring it to a rolling boil.

At the onset of boiling, add 0.75 oz of Northern Brewer hops and continue boiling for 40 minutes.

Introduce 19.50 oz of peanut butter powder and continue boiling for 5 minutes.

Add 8 oz of cocoa powder, continue boiling for another 5 minutes.

Toss in 2 oz of cocoa nibs and the 0.50 oz of U.K. Kent Golding hops, continue boiling for the remaining 10 minutes.

Cooling and Fermentation:

Cool the wort rapidly to 72°F, using a wort chiller or an ice bath.

Transfer the cooled wort to your primary fermenter and pitch the yeast.

Allow the wort to ferment at a steady 72°F.

Secondary Fermentation:

After primary fermentation (typically 1-2 weeks), transfer the beer to a secondary fermenter.

Add the remaining 2 oz of cocoa nibs and let it ferment for an additional 8 days.


Transfer the beer to a bottling bucket, leaving the sediment behind.

Bottle the beer and allow it to carbonate for at least two weeks.


Chill, pour, and let the chocolate peanut butter ballet pirouette on your palate.

Savour the harmonious performance and toast to your brewing finesse!

chocolate peanut butter stout next to the ingredients
chocolate peanut butter stout next to the ingredients

Pro Tips:

  • Grain Substitution: Feel adventurous? Substitute some grains to discover new flavour dimensions.

  • Freshness Matters: Employ fresh hops and yeast to ensure the robustness of flavours.

  • Sanitation is Key: A clean brewing environment is crucial to avoid off-flavours.

  • Patience Pays: Allow ample time for fermentation and conditioning to unveil a well-rounded flavour profile.

Equipment Checklist:

  • Brewing kettle

  • Mash tun

  • Fermentation vessels (Primary and Secondary)

  • Airlock and bung

  • Thermometer

  • Hydrometer or refractometer

  • Bottling or kegging equipment

  • Sanitising agents

  • Stirring utensils

  • Wort chiller or an alternative cooling method


How does the peanut butter powder affect the taste?

  • Peanut butter powder imparts a creamy, nutty flavour, complementing the chocolate essence.

Can I use real chocolate instead of cocoa powder?

  • While real chocolate can be used, cocoa powder provides a more controlled and intense chocolate flavour.

Is there a substitute for the London Ale III yeast?

  • Yes, Wyeast 1098 British Ale or White Labs WLP002 English Ale yeast are suitable substitutes.

How do I achieve a creamier texture?

  • Increasing the amount of flaked oats can lend a creamier texture to your stout.

Can I add actual peanut butter instead of the powder?

  • It’s advisable to use peanut butter powder as it mixes well and doesn’t introduce fats that could affect the beer’s body and head retention.

What’s the significance of the secondary fermentation?

  • Secondary fermentation helps clarify the beer and further develop flavours, especially with the addition of cocoa nibs.