Scandal Boggs ┃ Fashion, Beauty & Home

Welcome to the enchanting world of Epcot’s International Festival of the Arts 2024, where culinary craftsmanship meets creative excellence. As we embark on a delightful journey of flavor, indulge in the unofficial magic of recreating the Peanut Butter Chocolate Milk Stout from the American Pavilion.

This drink is based on the Peanut Butter Chocolate Milk Stout from the American Pavilion at Epcot. Find more unofficial, dupe recipes from this festival here at my masterlist.

Ingredients:

Grains:

• 8 lbs Maris Otter malt
• 1 lb Chocolate malt
• 1 lb Flaked oats
• 1 lb Crystal malt (60L)
• 8 oz Black Patent malt
• 8 oz Lactose (milk sugar)

Hops:

• 1 oz East Kent Goldings (EKG) hops (60 minutes)
• 1 oz East Kent Goldings (EKG) hops (15 minutes)

Flavor Additions:

• 1 lb lactose (added at 15 minutes)
• 8 oz cocoa powder (added at 15 minutes)
• 8 oz powdered peanut butter (added at 15 minutes)
• 4 oz cocoa nibs (added at flameout)

Yeast:

• English Ale yeast (e.g., Wyeast 1968 or Safale S-04)

Instructions:

1. Mash:

1. Heat 4.5 gallons of water to strike temperature.
2. Add crushed grains to the mash tun and mix with hot water to reach a target mash temperature of around 154°F (68°C).
3. Hold the mash temperature for 60 minutes.
4. Sparge with hot water to collect enough wort for a pre-boil volume of around 6.5 gallons.

2. Boil:

1. Bring the wort to a boil and add the first hop addition (EKG hops) at the beginning of the boil.
2. Add lactose, cocoa powder, and powdered peanut butter at 15 minutes.
3. Add the second hop addition (EKG hops) at 15 minutes.
4. Add cocoa nibs at flameout.
5. Chill the wort rapidly and transfer it to a sanitized fermenter.

3. Fermentation:

1. Aerate the wort and pitch the yeast when the temperature is within the yeast’s recommended range.
2. Seal the fermenter with an airlock and let it ferment at a controlled temperature around 68°F (20°C).
3. After fermentation is complete, you can transfer the beer to a secondary fermenter for clarity, although it’s optional for this style.

4. Bottling:

1. Once fermentation is complete, add priming sugar and bottle the beer.
2. Allow the beer to carbonate in the bottles for about 2-3 weeks.

5. Enjoy:

Chill the beer, pour into a glass, and savor the rich flavors of chocolate and peanut butter in this delicious Peanut Butter Chocolate Milk Stout. Cheers!

Note: This recipe is for a 5-gallon batch. Adjust quantities based on your brewing setup and preferences. Additionally, cleanliness and proper sanitization are crucial at every step of the brewing process.