Using chocolate mint in a stout.
My girlfriend has been growing chocolate mint in the backyard and I'm thinking of throwing some into my stout recipe. Anyone have some idea of how much I should use?
Btw, here's the recipe I threw together. I'd take some comments on it as well.
Amount Item Type
16.00 oz Carafa II (412.0 SRM) Grain
16.00 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain
8.00 oz Black (Patent) Malt (500.0 SRM) Grain
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain
8.00 oz Chocolate Malt (350.0 SRM) Grain
8.00 oz Roasted Barley (300.0 SRM) Grain
Boil Amount Item Type
60 min 48.00 oz Dark Dry Extract (17.5 SRM) Dry Extract
60 min 48.00 oz Light Dry Extract (8.0 SRM) Dry Extract
60 min 2.00 oz Northern Brewer [8.50 %] (60 min) Hops
60 min 8.00 oz Brown Sugar, Dark (50.0 SRM) Sugar
30 min 1.00 oz Fuggles [4.50 %] (30 min) Hops
1 Pkgs Irish Ale (Wyeast Labs #1084)
BrewSmith give's me
I may add a bit more to get the ABV up around 8%.
I think it would be best crushed up Mojito like and then pour the stout over it.
Now that is something I wouldn't have thought of. I'll have to try it with a commercial stout first. Good idea!
But I'm going to keep looking for a way to add it to the boil or secondary as well.
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