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mint chocolate stout

a good minty finish, make sure to age it in the bottles properly.

Brewer: Towny Email: -
Beer: mint chocolate stout Style: Sweet Stout
Type: Extract w/grain Size: 5 gallons
Color:
112 HCU (~38 SRM)
Bitterness: 15 IBU
OG: 1.052 FG: 1.018
Alcohol: 4.3% v/v (3.4% w/w)
Water: none
Grain: 8 oz. Dextrine malt (Cara-Pils)
12 oz. British crystal 50-60L
12 oz. British chocolate
4 oz. Roasted barley
4 oz. Flaked barley
Steep: Steep for 30 minutes at 155°F, sparge with 170°F
Boil: 60 minutes SG 1.103 2.5 gallons
5 lb. Light dry malt extract
8 ounces malto dextrine added to beginning boil, 1 teaspoon Irish moss added 10 minutes from end of boil, 3 ounces unsweetened baker's chocolate added to last 5 minutes of boil, 1 ounce mint leaves sanitized by soaking in 180°F water for 5 minutes then added to secondary fermenter
Hops: 1.5 oz. Fuggles (4.75% AA, 60 min.)
.5 oz. Fuggles (aroma)
Yeast: White Labs Irish Ale Yeast #WL004
Log: Primary ferment 7 days at 68°F, secondary ferment 9 days at 68°F, add mint leaves to secondary
Carbonation: 1 ounce of corn sugar
Tasting: Pretty interesting flavor mix, I tried this recipe with mint extract and found it to be too fake tasting.

Recipe posted 12/12/05.