Spice, Herb, or Vegetable Beer Mint Chocolate Stout - Home Brew Forums

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Old 12-10-2008, 01:21 AM   #1
eschatz
 
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Dec 2007
Terre Haute, IN
Posts: 3,434
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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, 05:36 PM   #2
toasted
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Dec 2008
Philadelphia
Posts: 49

makes my mouth water

 
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Old 03-08-2009, 02:10 AM   #3
Rhymenoceros
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Jan 2009
Golden, CO (Coor's Front Yard)
Posts: 231
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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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Bass Clef Brewery

Drank: Amber Ale
Drank: Nessy's 80 Shilling Ale
Bottled: Yellow Paddle Pale ale
Bottled: Ed Wort's Apfelwein
Primary: William Henry Harrison Cider
Planning: Cheese's Vanilla Caramel Cream Ale

 
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Old 03-08-2009, 02:14 AM   #4
eschatz
 
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Dec 2007
Terre Haute, IN
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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
g_rath
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Sep 2007
Maine, Portland and Beyond.
Posts: 356
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when do you add your chocolate?
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Melancholy Dog Brewery

Planed: more cider.
Primary: empty
Secondary:Dry hopped amber ale, Does Equis clone.
Keged:Pumpkin spice, wizen.
Bottled: Hard cider, Oaked bourbon vanilla cider, Vanilla Porter.

 
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Old 03-24-2009, 11:28 PM   #6
eschatz
 
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Dec 2007
Terre Haute, IN
Posts: 3,434
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last 5 of the boil
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Old 03-29-2009, 07:48 PM   #7
Arrogantbastard
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Dec 2008
Indiana
Posts: 14

Was the mint fresh or dried?

 
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Old 03-31-2009, 02:51 AM   #8
eschatz
 
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Dec 2007
Terre Haute, IN
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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
MrBungle
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Nov 2008
Long Island, NY
Posts: 36

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
PintOfBitter
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Feb 2007
USA
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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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