Originally Posted by modernlifeisANDY
I updated the recipe on the first page. Don't worry about the beer you brewed - in its initial incarnation, the beer was still great, which is why I bothered posting it. The other changes have been refinements over time, but you won't make bad beer. Give it maybe an extra week of conditioning to let the cocoa mellow out a bit. You can also try brewing a peppermint tea to add at bottling instead of the extract.
I decided to do the extract because it's all I had and didn't want to spend any more on mint tea bags. I scaled your recipe to a 1 gallon batch because I typically don't enjoy stouts as much as other styles, but this recipe might change my mind.
I must say, I have a tasting cup of the young beer here with me right now while i'm typing this. The original recipe is quite good, so no harm/no foul there. I decided to do a specialty grain tea by muslin bagging all of the roasted grains and soaking them in 3 quarts of distilled water for 48 hours instead of the traditional method of a hot steep. It worked very well for extracting the color and sweet roasty flavor from the specialty grains while limiting the astringency problem. I figured, the cocoa powder is going to provide a lot of bitterness so why compound it with the roasted malts.
The result is, I have a really really smooth tasting chocolate roasty stout with coffee, mint and i'd swear coconut flavor coming across on my palate. The peppermint extract blends perfectly, doesn't dominate and enhances the aroma.
This is a good fecking beer mang.
Thanks for the recipe!