You Sexy Thing! – Peanut Butter & Chocolate Milkshake Stout

All grain recipe kit for brewing our peanut butter stout. This is a big rich chocolate milkshake stout with peanut butter taste.


Please select crushed, fine crush or uncrushed
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This kit is a recipe that has been worked on for over 12 months after falling in love with the wonderful beer Yellow Belly from Buxton and Omnipollo.

Its a rich malty chocolate taste, combined with lactose to add sweetness, and the all important ingredient that adds the peanut butter flavour that we spent 6 months sourcing in a home brew format without the need for nuts. Thats right, this beer is peanut free just like the Yellow Belly Stout.

Even without the Peanut flavour addition this is a great tasting stout recipe that will keep you coming back for more.

The kit includes malt, hops, fresh yeast and peanut butter flavour addition to make a 19ltr batch of beer.

All you need to buy is 200g of molasses to follow our recipe. You could try switching this out for dark treacle to add an interesting twist to the recipe.


This beer got an honourable mention in the awards at the 2019 LAB home brew competition, scoring 41 and 42 out of 50.


Ingredients Included

Oat Husks
Dingemans Biscuit Malt
Crisp Dark Crystal Malt
Weyermann® Carafa Special® Type 1
Weyermann® Carafa Special® Type 3
Crisp Naked Malted Oats
Thomas Fawcett – Golden Promise Pale Ale Malt
Celeia (Stryian Goldings) Pellets
Challenger Pellets
Cocoa Nibs 100g (1 packs)
Peanut Flavouring Addition 10ml (1 packs)
1 x Wyeast 1968 London ESB or WLP002 will be supplied
Lactose 500g (1 packs)


Beer Style (main): British Ales
Beer Style (sub): Sweet Stout or Cream Stout
Batch Size: 19ltr
Original Gravity: 1.086
Final Gravity: 1.027
ABV %: 7.4
IBU: 46

Temperature °C: 69
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

Boil time (mins): 120

Additions and timing:

50g – challenger – 90 mins
60g – Aurora – 15 mins
200g – molasses -10 mins (not included)
500g – lactose – 10 mins
80g – Cocoa Nibs – 10 mins (roasted and crushed)

Secondary additions and timing:


Yeast: Wyeast 1968 London ESB or WLP002
Fermentation temperature/steps: 20c until FG achieved


Deep rich peanut butter milkshake stout.

Roast and crush cocoa nibs before brew day, then add during last 10 minutes of boil.

Add 6-8ml of peanut extract to keg if peanut taste is required.

Additional information

Weight 9.24 kg


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Dorcan Swindon,

Company registration number: 0781962