Mint Chocolate Stout
 

Mint Chocolate Stout


8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 65.31 %
1 lbs Barley, Flaked (1.7 SRM) Grain 8.16 %
1 lbs Roasted Barley (300.0 SRM) Grain 8.16 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6.12 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.08 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4.08 %
0.70 oz Cluster [7.00 %] (60 min) Hops 16.8 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 6.2 IBU
0.25 oz Williamette [5.50 %] (2 min) Hops 0.4 IBU
0.50 oz Mint (Secondary 5.0 min) Misc
8.0 oz Cocoa Powder (3.0 SRM) Sugar 4.08 %
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


60 Min mash at 152 F

This beer is very balanced and dry. A thick chocolate flavor is rounded by a slight bitterness from the cluster hops. The mint character waits until the finish of the beer when it comes through very cleanly and smoothly. This does not have an overwhelming mint character. This is a very subtle and balanced beer. Enjoy. :mug:

makes my mouth water

what are you doing with the mint? just racking on top of it in the secondary for a few days?

I racked the stout ontop of the mint in the secondary. Let it sit for about a week and a half. Great stuff.

when do you add your chocolate?

last 5 of the boil :mug:

Was the mint fresh or dried?

Fresh spearmint. I couldn't get any other type fresh so that's what I used.

this sounds AMAZING! sadly, i'm not supplied with all grain equipment :( how would I be able to pull this off via extract? thanks so much!

hmmm sounds nice. a cold-weather beer though? Would this lend itself to becoming a sweeter recipe, and/or would you change anything about it next time around?