Sumo

Recipes 

Has anyone attempted this with any success?

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"I'm all in favor of keeping dangerous weapons out of the hands of fools. Let's start with typewriters." - Frank Lloyd Wright (1868-1959)

WortMonger

Recipes 

Here you go. I did a quick HBT search and found this for you to look at.

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"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

Does anyone want the first 50 Brewing Classic Styles Recipes in Beersmith 1,2, and xml format? Click here!

Grinder12000

Recipes 

I've tasted a few of these and MY taste buds have never thought the combination was good in a beer.

Nice in a bar but not in a beer.

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Grinders Island Brewery - Pipeline

Pigged - Dbl Chocolate Stout (76), Primary #1 - Dunkelweizen (79) on tap at a brewery (community tap), Primary #2 - Nut Brown (78)
Starter Pacman yeast, On Deck - Dead Arrogant Guy (81), On Deck - One Putt12 IPA (82)

Give a man a beer, and he wastes an hour, but teach a man how to brew, and he wastes a lifetime.

Jamo99

Recipes 

Radical Brewing by Mosher has a Chocolate Mint Stout that is pretty tasty. Uses mint leaves and a lifesaver.

Liquid_Center

Recipes 

Here is another

http://www.homebrewtalk.com/f68/mint-chocolate-stout-92415/

Schwind

Recipes 

Thats my recipe that WortMonger posted up. It was okay. It was my first stout and my first big beer. I didn't like it but my friends did. The stout part tasted good, the mint part, well ... not really, and I could barely taste chocolate. I would use mint extract again in addition to some mint leaves. Mash lower than i did because the lactose will keep the gravity high.

Good luck and let me know how it turns out.

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Tanglewood Brewing Co.
primary: Off the Wagon IPA,
secondary:5 Turns Vienna Lager
bottled:
Kegged: Barleywine, Lawn Chair Pilz

92greenyj

Recipes 

Attempted. Yes
Succeeded. Not at all!

In fact my attempt at a mint chocolate stout was so bad, that it is the only beer I have ever made that I dumped the entire batch down the drain. I'm still not positive what went wrong. We used Dutched Cocoa powder. But I don't think it ever fully disolved, that or the yeast had some odd reaction to it as you could kind of feel the powder in the beer. like when you make hot chocolate but didnt mix it well enough. Also, I think we used too much dried mint as the flavor was overpowering. The beer also had a sour note to it, both in taste and in smell, no idea what caused that. but the whole beer was just an abortion. I have not since tried to make another one and Im not sure I'd want to try again either.

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In Primary:


In Secondary:


On Tap:
Shiner Mock (Shiner Bock Clone)
Highlanders Glory (Strong Scottish Ale)
Krawler Kolsch
Peachy Keen (Peach Ale)
Venemous Vanilla Porter
Zen Kolsch (Green Tea Honey Kolsch)
Slam Dunkel (Dunkelweizen)
Milky Stout (Sweet/Milk Stout)

Bottled:
Barley Bliss (18.5% ABV Barley Wine)
Victory Vanilla Porter
Spiced Holiday Porter