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Old 11-21-2010, 12:49 AM   #1
modernlifeisANDY
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Recipe Type: All Grain   
Yeast: WLP004   
Yeast Starter: None   
Additional Yeast or Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.060   
Final Gravity: 1.016   
IBU: 28   
Boiling Time (Minutes): 60   
Color: 37 SRM   
Primary Fermentation (# of Days & Temp): 14 days @ 68   
Additional Fermentation: None   
Secondary Fermentation (# of Days & Temp): Kegged   
Tasting Notes: See below.   





I made this beer as an attempt to give myself something a little darker and flavorful for the upcoming winter, but my fear is that it won't last much past November! This is a delicious dessert beer - the peppermint flavor is mostly aroma with a tiny kick on the back end complemented well by some hop spice. The beer pours black with a nice half-inch head that laces well and looks like chocolate milk that you've shaken up. Mouthfeel is creamy and thick, with a nice carbonation cushion. I know that a lot of people don't like mint with chocolate or mint with beer, but it's worth it!

Andes Mint Chocolate Stout

8 lbs. Pale 2-Row (UK)
1 lb. Flaked Barley
0.5 lb. Carafa III
0.5 lb. Crystal 40
0.5 lb. Chocolate Malt
0.5 lbs. Rice Hulls

1.75 oz. East Kent Goldings (4.5% AA) 60 min.

4-5 oz. unsweetened cocoa powder (last 5 of the boil)
10 peppermint tea bags (make sure that the brand you use only contains peppermint leaves. Celestial Seasonings is good) added in the last 10 minutes of the boil.
You can optionally add additional tea bags as a "dry hop" of sorts. Some have had success with this method but I haven't tried it myself.

Mashed at 156 for 60 minutes, batch sparge to 6.5 gallons for the boil.

Pitched one vial WLP004 Irish Ale yeast, no starter (definitely make a starter if the yeast isn't super fresh, but mine took it down to 1.016 just fine).

Comments welcome!
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Old 11-21-2010, 04:25 AM   #2
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Man that looks good. I wish I was in your neck of the woods ...

 
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Old 12-05-2010, 06:24 PM   #3
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So if Thanksgiving was any judge, I better brew up 10g of this for the next go round. I blew through this - it's a great winter beer, but I definitely did not keep it around long enough for those temperatures to really drop.

Highly recommended.
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Old 12-06-2010, 05:14 PM   #4
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i have everything for this receipe except the carafa III. Is there a substitute for this or should i wait till i place my next grain order?

 
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Old 12-06-2010, 05:26 PM   #5
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Sounds amazing.
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Old 12-06-2010, 06:15 PM   #6
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Quote:
Originally Posted by nootay View Post
i have everything for this receipe except the carafa III. Is there a substitute for this or should i wait till i place my next grain order?
You can sub in half a pound of roasted barley, but make sure you still go with some rice hulls. They're both dehusked grains so you'll get a lot of sludge in your mash and it can clog a SS braid pretty easily if that's what you use.
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Old 12-06-2010, 06:19 PM   #7
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excellent! i have exactly a half pound of roasted barley left. i think i have a similar yeast as well. if so ill be trying it this week!

 
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Old 12-06-2010, 07:34 PM   #8
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Nice, let me know what you think. If the peppermint is weird for you, try starting with 1 tsp. instead of 2. I found 2 to be perfect, but a little mint goes a long way.
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Old 12-07-2010, 03:49 AM   #9
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sounds good, i think i will start with 1 tsp. i just want that slight minty finish. i have flaked wheat, not flaked barley. i placed an order for all the right grains, will be brewing this weekend!

 
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Old 12-11-2010, 11:59 PM   #10
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just finished brewing this one! some how ended up with 4.5 gallons instead of 5. because of that i ended up with a gravity of 1.068. Hopefully thats not too high. I did not make a starter with this one because of the low gravity i was planning on. this is my first chocolate stout. i tasted the wort and it was pretty darn bitter. is this normal for a chocolate stout? does the bitterness tone down some after its finished fermenting/cooled/carbed? definitely looking forward to the finished product

 
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