Mint Chocolate Creme stout

I'm looking for some critiques here. Most of this recipe is stolen from other people, had to make some changes to the hops to match things I have.


5G

8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.31 %
1.50 lb Barley, Flaked (1.7 SRM) Grain 12.24 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.16 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.12 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.08 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.08 %
0.50 oz Galena [11.00 %] (60 min) Hops 20.3 IBU
0.50 oz Williamette [4.80 %] (30 min) Hops 6.8 IBU
0.25 oz Williamette [4.80 %] (10 min) Hops 1.6 IBU


I plan on adding 6 oz or so of some Bailey's Mint Chocolate Irish Creme in secondary.


Anyone see anything that will cause a problem here? OG is 1.059 at 70%. 29 IBU. Just looking for any advice before I fire up the mill.

Also, I've got S-04 and US-05 for yeast. Which would work better?

Anyone got any opinions?

Yeah...... I got a problem with it! I was thinking along the same lines..... sort of like a Bailey's Irish Creme Coffee Stout in my head.

Hope it turns out great for you. Post back to let us know.

Salute!

Add the Bailey's slowly to the secondary. You can under mint the thing and add more but you can't take it out. I've done a mint stout several times and it's the hardest lesson to learn with these beers.

eschatz said:

Add the Bailey's slowly to the secondary. You can under mint the thing and add more but you can't take it out. I've done a mint stout several times and it's the hardest lesson to learn with these beers.

Click to expand...

I'd guess that could be a good approach to any type of flavoring you would add to the secondary.

I'd think that Bailey's would kill head retention, but I've never done this. I'd consider making my own Irish Cream (not that hard to do- google turns up lots of recipes) sans the cream, and adding some lactose to the beer to help suggest creaminess without adding fats that would harm head retention.

And yes, like eschatz said, add it to secondary, a little at a time, until it's where you want it.

Lastly, I'd use the S-04. A little more body and residual sweetness will be nice in this stout.

Ok, this aint goin so well.



I calculated at 70% efficiency, like I normally do. Gives me 1.059 as OG.


My preboil right now is 1.050 @ 7.1g. I WAY overshot. If that keeps up, I'm at 90% efficiency, which is no good when you calculate for 70%


Gonna try to adjust the hop schedule. Only difference? I went about 80 minutes on the mash instead of 60 (it started raining during the mash, and I had to turn off the burner), and I used 5.2.

Ended up adding a 1/2 oz of Galena at 30 minutes to bump the IBU up a bit, and ended up with 6g @ 1.056 @ 75 degrees.
Final recipe was:

7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.31 %
1.50 lb Barley, Flaked (1.7 SRM) Grain 12.24 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.08 %
0.75 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.12 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.08 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 8.16 %
0.50 oz Galena [11.00 %] (60 min) Hops
0.50 oz Galena [11.00 %] (30 min) Hops
0.50 oz Williamette [4.80 %] (30 min) Hops
0.25 oz Williamette [4.80 %] (10 min) Hops