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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: |
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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 |
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| 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) |
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| 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.
