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Mint Chocolate Stout All-Grain - Mint Chocolate Stout
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Old 12-10-2008, 12:21 AM   #1
eschatz
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Default All-Grain - Mint Chocolate Stout
Recipe Type: All Grain
Yeast: Irish Ale (Wyeast Labs #1084)
Yeast Starter: Yes
Batch Size (Gallons): 5.5
Original Gravity: 1.060
Final Gravity: 1.010
IBU: 23.4
Boiling Time (Minutes): 60
Color: 35.9
Primary Fermentation (# of Days & Temp): 4 weeks
Tasting Notes: 42 out of 50 on a personal rating scale.

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.
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Old 12-10-2008, 04:36 PM   #2
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makes my mouth water
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Old 03-08-2009, 01:10 AM   #3
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what are you doing with the mint? just racking on top of it in the secondary for a few days?
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Old 03-08-2009, 01:14 AM   #4
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I racked the stout ontop of the mint in the secondary. Let it sit for about a week and a half. Great stuff.
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Old 03-24-2009, 11:25 PM   #5
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when do you add your chocolate?
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Old 03-24-2009, 11:28 PM   #6
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last 5 of the boil
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Old 03-29-2009, 07:48 PM   #7
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Was the mint fresh or dried?
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Old 03-31-2009, 02:51 AM   #8
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Fresh spearmint. I couldn't get any other type fresh so that's what I used.
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Old 04-08-2009, 12:07 AM   #9
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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!
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Old 04-11-2009, 05:01 PM   #10
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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?
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