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Old 07-02-2012, 11:56 PM   #1
WeimBrew
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Default Peppermint Mocha Stout help

Hi everyone,

I was hoping to get some comments and recommendations on this beer. My garden is out of control with peppermint right now so I want to brew something and use it. Peppermint mocha seems to be the best option.

Peppermint Mocha Stout

Style: Foreign Extra Stout OG: 1.075
Type: All Grain FG: 1.020
Rating: 0.0 ABV: 7.20 %
Calories: 246 IBU's: 23.43
Efficiency: 70 % Boil Size: 6.35 Gal
Color: 54.1 SRM Batch Size: 5.50 Gal
Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
(none)

Grains & Adjuncts
Amount Percentage Name Time Gravity
15.00 lbs 82.19 % Pale Malt (2 Row) US 60 mins 1.036
1.50 lbs 8.22 % Chocolate Wheat Malt 60 mins 1.033
0.50 lbs 2.74 % Carafa II 60 mins 1.032
0.50 lbs 2.74 % Roasted Barley 60 mins 1.025
0.75 lbs 4.11 % Caramel/Crystal Malt - 60L 60 mins 1.034

Hops
Amount IBU's Name Time AA %
1.50 ozs 23.43 Fuggles 60 mins 6.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg Irish Ale Wyeast Labs 1084

Additions
Amount Name Time Stage
3.00 oz Chocolate 15 mins Boil
2.00 oz Coffee 15 mins Boil
2.00 oz Coffee 15 mins Bottling
1.00 tbsp Vanilla 15 mins Boil
3.00 oz Mulling Spices 00 mins Boil

Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 22.81 qt ( 1.25 qt/lb ) water @ 166.0°F

Carbonation
Amount Type Beer Temp CO2 Vols
4.99 oz Corn Sugar - Bottle Carbonation 72.0°F 2.50

iBrewmaster does not have peppermint in the additions drag down so I am using mulling spices in it's place. This will be in primary for roughly 3 weeks then secondary for 3 and in bottles until Christmas as I plan on giving out bombers as presents this year.

Any feedback is welcomed.

Thanks.

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Old 07-03-2012, 12:14 AM   #2
kellzey
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I have no idea about the recipe formulation.

Years ago, I attended the local home brew club monthly meeting. This was the DRUNKEST I've ever been in my life. Everyone brought something to share and sample. This made for a bad night of too much alcohol.

Anyways... someone had a chocolate mint stout. It tasted like liquid Girl Scout cookies. It was one of the best beers I've ever had.

I hope you have good success with your recipe.

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Old 07-04-2012, 05:48 AM   #3
rcsoccer
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Quote:
Originally Posted by WeimBrew View Post
Hi everyone,

Additions
Amount Name Time Stage
3.00 oz Chocolate 15 mins Boil
2.00 oz Coffee 15 mins Boil
2.00 oz Coffee 15 mins Bottling
1.00 tbsp Vanilla 15 mins Boil
3.00 oz Mulling Spices 00 mins Boil


iBrewmaster does not have peppermint in the additions drag down so I am using mulling spices in it's place. This will be in primary for roughly 3 weeks then secondary for 3 and in bottles until Christmas as I plan on giving out bombers as presents this year.

Any feedback is welcomed.

Thanks.
I've used coffee in a beer once and cold steeped it overnight in the fridge. Used about 1/2 pound of ground espresso beans in about 1/2 - 1 quart of cold (pre-boiled) water and added that to the secondary. It had a nice coffee flavor that complemented the roasted grains. I think that boiling the coffee is going to give you more harsh/bitter flavors/smells. Also, maybe try soaking the vanilla bean(s) and chocolate in some vodka for about a week before you bottle it to extract all of the good flavors (and sterilize it) before adding it to the secondary or bottling.

Sounds like a good idea for a stout. Good luck!
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Old 07-09-2012, 05:41 PM   #4
WeimBrew
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Thanks. I have a double IPA in primary right now so when I move that to secondary I plan on brewing this. I had planned on cold brewing the coffee. I will let you know how it turns out

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