Peanut Butter Fingers Stout

Peanut Butter Fingers Stout is rated 4.5 out of 5 by 24.
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You asked for it and we delivered. An awesome creamy stout full of rich peanut butter flavor. We have no recipe that is truly like this beer and it will soon become one of your favorites! Just be careful, once you share this beer everyone will want to lay a finger on your Peanut Butter Finger’s Stout.

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Peanut Butter Fingers Stout
Peanut Butter Fingers Stout

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    What You Get

    1 St. Patrick's Irish Stout Brewing Extract (HME)

    2 Packet's of BrewMax Golden LME

    1 Packet of BrewMax Booster

    1 Packet of Crystal 40

    1 Packet of Vienna Malt

    1 Packet of Chocolate Malt

    1 Packet of Lactose

    1 Hop Sack

    1 Packet of S-04 Dry Ale Yeast

    1 Packet of No-Rinse Cleanser

    You Provide

    6.5oz of PB2 Powder

    For Fans Of

    Belching Beaver Peanut Butter Milk Stoutwhat i

    Brew Specs

    Flavor: Malty

    Original Gravity: 1.065

    Final Gravity: 1.020

    ABV: 5.93%

    SRM: (Color): 42

    IBU: (Bitterness): 48


    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can and BrewMax LME's in hot tap water.

    2. Place the packets of Crystal 40, Vienna Malt and Chocolate Malt into the muslin bag tying it closed, then trim away excess material.

    3. Using the measuring cup, pour 8 cups of water into your clean 4-quart or larger pot. Bring this water to a temperature of 155, add in the grain bag and steep for 30 minutes at 155 degrees.

    4. Once 30 has passed remove the pot from heat, rinse the grain bag with 1-cup of hot water then discard.

    5. Then add in the Booster and packet of lactose and mix until dissolved.

    6. Open the can of Brewing Extract and the LME's and pour the contents into the hot mixture in your pot. Then pour the 6.5oz of PB2 into the pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    7. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

    8. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

    9. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    10. Sprinkle the S-04 yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 21 days.


    After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide. 

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 


    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer

    Rated 5 out of 5 by Gregg S from Great Stout Recipe The Irish Stout is one of my refills, but this recipe takes it to a whole new level. The bitter aftertaste, which is one of my favorite features of a stout, is smoothed over by the chocolate flavor. When adding the powdered peanut butter, I was a little worried that the stout would be overwhelmed, but the amount called for in the recipe was almost perfect. My only complaint is there could be a little more peanut butter flavor for my taste, which of course I can fix the next time I buy this recipe.
    Date published: 2020-03-22
    Rated 3 out of 5 by Beer57 from Peanut Butter Fingers Stout The Peanut Butter Fingers Stout is smooth and delivers a good Stout flavor but lacks the peanut butter flavor/ finish. The recipe calls for 6.5 ounces of PB2 powder. This amount gives the beer its peanut butter aroma but not the flavor. I will brew this beer again and will double the amount of PB2 powder to hopefully gain the peanut butter flavor needed!
    Date published: 2021-07-07
    Rated 3 out of 5 by Gspeer3099 from Good flavored stout Bought this because it says it compared to Belching Beaver PB stout. After brewing the beer, and taste comparing it to Belching Beaver, it has barely any PB flavor. Now that I read the reviews, I’d might suggest doubling the PB2, and a PB extract at bottling. I’ll try again with these ideas in mind and see how it turns out.
    Date published: 2020-12-16
    Rated 5 out of 5 by Brody from Excellent Recipe just add PB I have tried this recipe a couple times. Being a HUGE fan of the PB Stout from Beavers I’m aiming to replicate. 6.5oz ain’t getting the flavor though. I added 19oz this time. I’ll let you know, I’m excited
    Date published: 2020-11-26
    Rated 5 out of 5 by Joewhat from Great Beer I opened the first one after 2 weeks in the bottle and it was really good. After 3 weeks it was great. After reading some of the reviews for the recipe I decided to add 2 oz of Peanut Butter extract at 10 days to get a real peanut butter hit and I definitely did. I followed the rest of the recipe and ingredients exactly as listed. This is a definite make again.
    Date published: 2023-04-28
    Rated 5 out of 5 by Jflo from Great stout This was my second beer I ever brewed. Turned out very well, chock full of flavor. My only complaint is that the peanut butter flavor didn't turn out as strong as I was hoping. As such, it had more of a chocolatey flavor. If I make this recipe again (and I probably will), I'm gonna add more PB powder.
    Date published: 2021-07-17
    Rated 5 out of 5 by Blaise Fraley from Adding less sugar helps I usually don’t buy stout recipes because they always come out overly carbonated. I bottle with 12 oz glass bottles and used 1/4 of an tsp of table sugar instead of the 3/4 recommended amount. The beer came out perfectly lightly carbonated just as a stout should be.
    Date published: 2021-10-05
    Rated 4 out of 5 by JimA from Rich chocolate stout flavor Had a very good smooth taste that made this beer hard to put down but the peanut butter flavor just seemed to lack a bit. Next time I will look to add some PB extract to it.
    Date published: 2021-08-28
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    How many gallons does this make

    Asked by: LeeLV
    2.25 US gallons. Cheers!
    Answered by: MRBEER
    Date published: 2021-12-23

    When do I add the powdered Peanut Butter to the PB Stout beer ? The instructions don't say anything about the Peanut Butter other than I need to provide it myself.

    Asked by: Wari
    Thanks for pointing that out! Add it just as you've taken the water off the heat, mix it in before the malt extract so it has some good contact time with heat. Cheers!
    Answered by: Mr Beer
    Date published: 2021-08-25
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