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-   -   Mint Chocolate Stout (http://www.homebrewtalk.com/f68/mint-chocolate-stout-92415/)

laughingboysbrew 10-29-2013 03:04 AM

1 Attachment(s)

By far the best beer I've brewed, so I wanted to share. I made this with one modification: 4oz Hershey cocoa powder (not 8oz). It sat in primary for about 7 days. Then racked to a cask with 3oz of dextrose in 1cup of water (boiled, then cooled) and 0.5oz fresh Chocolate Mint from a friend's garden, soaked in some vodka. Secondary ferm for about 10 days (6 days at 68F, 4 days at 54F), then vented/tapped. The conditioning was a little rushed, but I knew with the 3oz of sugar I would have good head pressure to over carbonate.

Poured from a beer engine, I found it extremely bitter for my taste (undrinkable). Certainly that could be due to the sparkler, lack of carbonation, timelines of a cask/greener beer, etc. etc. so hard to draw a conclusion on that alone. In any case, I added 8oz of Dextrose (would use lactose next time, but didn't have any on hand and the beer will be gone in a few days anyway). Let it sit overnight... WOW...what a difference - awesome. The mint is just barely apparent in the aroma, but you can taste it in the head (a beer engine treat you might say). I am not a huge chocolate guy, so the amount of cocoa is perfect for me. The choc and caramel malts come through nice as well. It's a perfect blend. I will definitely make this again, with some gourmet cocoa, but change nothing else. AMAZING. Thanks. Cheers.


ku5e 11-16-2014 03:18 AM

1 Attachment(s)
Quote:
Originally Posted by JasonToews View Post
what were your strike temps? and how much water for mash and strike?
I have attached my brewsheet from my BeerSmith program. I added Chocolate Malt, and tweeked the recipe a little.

The sheet should answer all your questions.

The plain text below. I hope this helps.
==============================================

Recipe: Chocolate Mint Stout (Girl Stout)
Brewer: Mario Martinez
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.37 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.25 gal
Estimated OG: 1.057 SG
Estimated Color: 23.8 SRM
Estimated IBU: 22.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 86.4 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 69.6 %
1 lbs Barley, Flaked (1.7 SRM) Grain 2 8.7 %
1 lbs Roasted Barley (300.0 SRM) Grain 4 8.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 8.7 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 4.3 %
0.70 oz Cluster [7.00 %] - Boil 60.0 min Hop 6 15.9 IBUs
1.00 oz Goldings, East Kent [5.00 %] Boil 10.0 Hop 7 5.9 IBUs
0.50 oz Willamette [5.50 %] - Boil 2.0 min Hop 9 0.8 IBUs
8.00 oz Cocoa (Boil 5.0 mins) Flavor 8 -
1.00 oz Mint (Secondary 0.0 mins) Spice 11 -
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 10 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.57 qt of water at 166.0 F 156.0 F 45 min
Mash Out Add 5.75 qt of water at 209.0 F 168.0 F 10 min

Sparge: Fly sparge with 3.72 gal water at 168.0 F


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