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Old 11-09-2011, 04:23 PM   #11
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Originally Posted by weirdboy View Post
Good luck having a peppermint imperial stout ready by Christmas...

Normally I would think of something like a winter warmer type of brew, but that, too is probably going to take longer than Christmas to start tasting good. Honestly, given the time constraint you might consider something like an English Mild, as those can be ready quickly and will have a nice rounded mouthfeel and maltiness that would go well with Christmas-y types of flavors, or alternately may even be a bit roasty giving you something vaguely similar to a stout, but easier drinking.
Okay so if I brew within a week I'll have 40 days... that's plenty of time to do whatever I want (ya know, except barleywines and such.) An English Mild can go grain to glass in 10 days... I know because I've done it
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Old 11-09-2011, 04:31 PM   #12
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I brew a chocolate mint milk stout, it is ready fairly quickly, and is quite tasty young as well. My wife likes to have a pint with a couple pieces of dark chocolate on the side. Me I like to whip up some chocolate covered bacon strips. they go quite nicely with the beer as well.
YES! SWMBO and I were just discussing the previously suggested ideas and she liked the idea of the peppermint stout (to my delightful surprise) and I suggested using cacao nibs so we can do a chocolate mint stout. And, lo and behold, that was the next suggestion. THANKS AZSCOOB!

We're probably just going to do a 3 gallon batch and SWMBO thinks a strength of 7% would go nicely with the mint and still be drinkable in 40 days.


So how should I go about doing the peppermint and chocolate? Extract for the peppermint and vodka-soak cacao added to the secondary?
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Old 11-09-2011, 04:32 PM   #13
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Cranberry Walnut Brown Christmas Ale...

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Old 11-09-2011, 04:37 PM   #14
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Originally Posted by azscoob View Post
I brew a chocolate mint milk stout, it is ready fairly quickly, and is quite tasty young as well. My wife likes to have a pint with a couple pieces of dark chocolate on the side. Me I like to whip up some chocolate covered bacon strips. they go quite nicely with the beer as well.
What in the world are chocolate cover bacon strips or are they just the obvious and I live in a bubble
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Old 11-09-2011, 04:57 PM   #15
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Quote:
Originally Posted by azscoob View Post
I brew a chocolate mint milk stout, it is ready fairly quickly, and is quite tasty young as well. My wife likes to have a pint with a couple pieces of dark chocolate on the side. Me I like to whip up some chocolate covered bacon strips. they go quite nicely with the beer as well.
Any chance you'd share the recipe on this one? You've got me intruiged.
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Old 11-09-2011, 05:00 PM   #16
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Quote:
Originally Posted by Reno_eNVy View Post
YES! SWMBO and I were just discussing the previously suggested ideas and she liked the idea of the peppermint stout (to my delightful surprise) and I suggested using cacao nibs so we can do a chocolate mint stout. And, lo and behold, that was the next suggestion. THANKS AZSCOOB!

We're probably just going to do a 3 gallon batch and SWMBO thinks a strength of 7% would go nicely with the mint and still be drinkable in 40 days.


So how should I go about doing the peppermint and chocolate? Extract for the peppermint and vodka-soak cacao added to the secondary?
I add an ounce of fresh chopped mint in the last 5 minutes of the boil, then vodka soak another ounce to be added at kegging time. For the chocolate, I add hersheys powdered cocoa in last 10 minutes of the boil.

Quote:
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What in the world are chocolate cover bacon strips or are they just the obvious and I live in a bubble
I fry up bacon and pat the grease off of them, when cool I dip them in melted chocolate like you would a pretzel rod. sweet-salty-bacony goodness!
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Old 11-09-2011, 05:00 PM   #17
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What in the world are chocolate cover bacon strips or are they just the obvious and I live in a bubble
Hint:

Chocolate Covered Bacon Strips
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Old 11-09-2011, 05:04 PM   #18
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My vote is for a scottish 80/-. Hit it with a little oak, and then spike it with a pint of midgrade scotch whisky. It could be done in 6 weeks, and very festive

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Old 11-09-2011, 05:14 PM   #19
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I started with an existing recipe and added to it a little.
All I have on my work computer is promash so bear with me on this one, it isnt very friendly publishing to the web.


Sweet Darkness

BJCP Style and Style Guidelines
-------------------------------

13-B Stout, Sweet Stout

Min OG: 1.042 Max OG: 1.056
Min IBU: 25 Max IBU: 48
Min Clr: 30 Max Clr: 60 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.75
Anticipated OG: 1.061 Plato: 14.99
Anticipated SRM: 43.0
Anticipated IBU: 32.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.052 SG 12.84 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.7 8.00 lbs. Pale Malt(2-row) America 1.036 2
7.8 1.00 lbs. TF Flaked Barley UK 1.034 0
7.8 1.00 lbs. Roasted Barley America 1.028 450
5.9 0.75 lbs. Cara-Pils Dextrine Malt 1.033 2
7.8 1.00 lbs. Milk Sugar** Generic 1.030 0
3.9 0.50 lbs. Crystal 40L America 1.034 40
2.0 0.25 lbs. Chocolate Malt America 1.029 350
2.0 0.25 lbs. Weyermann Carafa Special III Germany 1.035 660

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Cluster Pellet 7.70 24.5 60 min.
1.25 oz. Goldings - E.K. Pellet 5.35 7.6 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Oz Wintergreen Leaves Spice 5 Min.(boil)


Yeast
-----

WYeast 1084 Irish Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 11.75
Water Qts: 15.60 - Before Additional Infusions
Water Gal: 3.90 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.33 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.84 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----
**Milk sugar is added in the last 10 minutes of the boil
add 8 oz of hersheys cocoa powder to last 10 minutes of the boil,
chop and soak addl oz of mint in vodka for a week before kegging, add vodka to keg.

mash at
152 for 1 hour, follow usual mash procedures

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Old 11-09-2011, 05:56 PM   #20
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Dark chocolate/orange pips Black IPA. Use chocolate malt/hops/zest or pips for flavoring. Something to try

or

Peat smoked wee heavy on oak with Islay scotch soaked oak cubes and scotch added back at bottling.

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