Velvet Elvis - Peanut Butter Banana Porter

This is a a recipe I developed in homage to Elvis' love of Peanut Butter and Banana Sandwiches.  I used a Robust Porter recipe as the base and added two 6.5 oz. jars of powdered peanut butter at the last 10 min. of the boil.  I purchased the powdered peanut butter ($5.99ea.) at a grocery store in Northbrook, IL called Sunset Foods.  Here is a link to Bell Plantation who makes it.  They also have a store locator on their website.

I also added 1 oz. of Peanut Butter extract at kegging. I bought it at a cake supply store for $5.99, but you can get it off eBay much cheaper.

Belgian yeast was used to get the banana esters.  I under-pitched so that the banana profile would be more prominent. No bananas were harmed in the production of this beer..

Special Notes:

- About one week after fermentation stopped I pulled the lid off my bucket and stirred up the peanut butter and put the lid back on and let sit two more weeks.

- Oats were added to help head retention because I was unsure how much oil there would be from the peanut butter.  There was very little and sits on top.  So when you rack it won't be in your keg.

- Hop selection was based on hops I had left over from other brew sessions.  Feel free to use hops for this style.

Recipe: Velvet Elvis
Brewer: Edward Nash
Style: Robust Porter
TYPE: All Grain

Recipe Specifications; 5.5 gallons
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Boil Size: 7.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.25 gal
Estimated OG: 1.056 SG
Estimated Color: 29.5 SRM
Estimated IBU: 29.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 68.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt                   Name                                                    Type          #        %/IBU         
5 lbs                 Canadian 2-Row (2.1 SRM)                        Grain         1        37.7 %        
4 lbs                 Mild Malt (4.0 SRM)                                  Grain         2        30.2 %        
2 lbs                 Caramel/Crystal Malt - 40L (40.0 SRM)       Grain         3        15.1 %        
1 lbs 8.0 oz        Oats, Flaked (1.0 SRM)                          Grain         4        11.3 %        
12.0 oz              Chocolate Malt (450.0 SRM)                     Grain         5        5.7 %         
25.0 g               Goldings, East Kent [4.90 %] - Boil 60.0    Hop           6        15.6 IBUs     
7.0 g                 Brewer's Gold [9.40 %] - Boil 60.0 min        Hop           7        8.4 IBUs      
5.0 g                 Perle [8.20 %] - Boil 60.0 min                    Hop           8        5.2 IBUs      
13.00 oz            Powdered Peanut Butter (Boil 10.0 mins)  Flavor        9        -             
1.00 Items         Whirlfloc Tablet (Boil 10.0 mins)                Fining        10       -             
1.0 pkg             Belgian Ale Yeast (Wyeast Labs #1214)   Yeast         11       -             

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 4.0 oz
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Name              Description                             Step Temperat Step Time     
Mash In           Add 4.1 gal of water at 163.7 F         152.0 F       60 min        

Sparge: Batch sparge with 2 steps (1.44gal, 3.99gal) of 168.0 F water