http://www.greatfermentations.com/peanut-brittle-beer-recipe/

NUTTY BRIT PEANUT BRITTLE BEER RECIPE (FOR FINAL VOLUME OF 5.25 GALLONS)

Specs
Estimated O.G. = 1.057
Estimated F.G. = 1.014
Estimated ABV = 5.3%
Estimated bitterness = 29
Estimated SRM: 25

Grain Bill
7# 2-Row Brewer’s Malt
1.5# Biscuit Malt
1.5# Crystal 80L Malt
1.0# Flaked Oats
0.38# Chocolate Malt

Hops
1 oz Glacier pellet hops (5% AA), added at the beginning of the 60 minute boil.
0.5 oz Cascade pellet hops added with 15 minutes left in the boil.

Yeast
2 packs (or make an appropriate starter) of White Labs WLP 001 California Ale, Wyeast 1056 American Ale yeast or 1-2 packs of dry Safale S-05 yeast. You might also use 1 can of Imperial Organic Yeast A07 Flagship

Other
8 oz Lactose
1 tsp pink Himalayan sea salt
2 vanilla beans covered in vodka (about 1/3 cup)
4 oz peanut butter flavoring
4 oz grade A maple syrup. (Grade B adds extra vanilla flavor)
If Kegging: 2 tsp potassium sorbate

BREWING PROCESS (NO-SPARGE WITH KEG)
Jerry uses 9.75 gallons RO water with no additives (pH is fine due to no-sparge method). However, you may use spring water or add 3 tsp calcium chloride and 1 tsp calcium sulfate (gypsum) to the 9.75 gallons RO water to give it a good mineral content.
Mash 60 min @ 154°F single infusion no-sparge, then drain slowly to guarantee efficiency (Jerry stressed that taking your time and draining slowly is key to getting good efficiency.)

Boil 60 min. First hop addition at start of boil. 2nd addition @ 15 min to flame out. Add lactose @ 10 min.

Chill wort to 68°F, aerate, and pitch. Ferment between 70 – 72°F but don’t allow it to go higher than 74.

After 72 hrs, check gravity. Cold crash as soon as expected final gravity is achieved (3 – 5 days) to maintain traces of diacetyl (Yes, you want this!)

Cold crash for 3 days between 32 and 36 degrees to halt activity guarantee good flocculation of yeast.

Transfer to keg, add potassium sorbate, and purge keg of oxygen. Let sit 24 hrs.

Mix together peanut butter extract, maple syrup, vanilla extract, and salt in a small saucepan and heat just until the salt dissolves completely.

Add mixture to the keg, purge O2, and then shake to mix. Chill for 24 hrs @ serving temp, then force carbonate to reach 2.6 volumes.

Enjoy! (Note: this beer hits peak flavor after about 2 weeks, so wait… if you can!)

If bottling instead of kegging: This beer can still be done without a keg, but will be handled a bit differently. Please note that the amount of maple syrup may be increased to 5 or 6 oz if your beer is going to be warmer (around 68F) for bottle conditioning. Follow instructions up unto transferring to keg. DO NOT ADD POTASSIUM SORBATE! Potassium sorbate is used to stabilize the beer and prevent re-fermentation. Instead mix peanut butter flavoring, vanilla extract and salt and heat on low heat in a small saucepan just until the salt dissolved completely. Separately, mix maple syrup with 1-2 cups water and bring to a boil t for 5 to 10 minutes, then allow to cool. Transfer beer to bottling bucket, add flavoring mixture and maple syrup priming mixture and stir gently with a sanitized spoon. Bottle and allow to condition for 2 weeks at room temperature. Bottling may cause the beer to be a bit drier than the kegged version, but it will still be a very tasty brew!

Extract Version:Replace the 2-row brewer’s malt with 6 lbs of light dry malt extract . Steep the specialty grains at 150-155F for 30 minutes using a muslin grain bag. Remove the bag, allowing the grains to drain into the boil kettle. Turn off the flame and dissolve the extract in the kettle. Turn the flame back on, bring to a boil and proceed as as above. NOTE: as the extract version is slightly different than the all-grain, you may have a slightly different starting and finishing gravity.