Brewing Mint-Chocolate Stout!

mikebowman · 12-08-2010, 06:23 PM

I'm brewing a mint-chocolate stout today, the grains are steeping right now!

3.9 kg Dark LME
0.5 lbs Roasted Barley
0.5 lbs Crystal 60L

0.75 Galena @ 60 min
1 oz Fuggles @ 30 min

Liquid Irish Ale Yeast

approx. 1.75 oz fresh mint boiled for final 5 minutes
approx. .75 lbs cacao powder boiled for final 5 minutes

Est. OG - 1.054ish
Est. ABV - 5.1%

Can't wait to see how it turns out!

musick · 12-09-2010, 03:27 AM

Taste when transferring to 2ndry.

Quite likely the volitile aroma from the mint will be scrubbed off by fermentation. Consider adding again to 2ndry.

mikebowman · 12-10-2010, 08:30 PM

so I brewed it on wednesday, and its been fermenting like mad, but the bubbles have nearly stopped coming out of the airlock, and the gravity reading has dropped into the 1.020's. Should I rack it soon? Tomorrow? Next week? Is the idea for it to ferment slightly in the carboy in order to protect it from oxidation?