Spice, Herb, or Vegetable Beer Mint Chocolate Stout - Page 11 - Home Brew Forums
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Old 09-30-2012, 02:24 PM   #101
jesseroberge
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Quote:
Originally Posted by eschatz
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.
Is this a 5 gallon batch ? Boiled for 60 ?



 
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Old 09-30-2012, 04:47 PM   #102
jesseroberge
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Anyone ?? I read ALL the posts one by one and no one talks about the batch size...

I usualy make 6.08 gallon batches to get more into the fermenter with less trub and loss ...



 
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Old 10-02-2012, 06:49 PM   #103
jesseroberge
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I hope making a 6.08 gallon batch that it won't dilute the taste too much. ...

 
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Old 10-02-2012, 07:17 PM   #104
nickmv
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5 gals gives you 1.057 I think. It'd be better to accidentally make it stronger rather than lighter, since it's pretty dry.
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Old 10-09-2012, 01:13 AM   #105
jesseroberge
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Brewed this beer today and here is what I did, I left all quantities as is except for the "quick" chocolate powder where I cut down to 5 ounces instead of 8, I also made a 6.08 batch that had a 9.5 gallon pre boil, my readings were 1.040 for pre boil and 1.060 for after boil with beersmith set at 75% effecency... It looks pretty darn good tastes ok for the test tube reading samples I plan to let it go in the primary for 30 days then dry hop the mint in the keg

I'll keep you posted...

P.S: My coco powder didn't stick everywhere like others said, I took out my chiller that was sanitizing in the wort and added the powder it disolved very well disn't even need the spoon Didn't taste or smell the chocolate powder in the wort thow, it tastes normal malty harsh hoppy wort... Hope to see good results

 
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Old 10-09-2012, 02:01 AM   #106
2BeerSpeer
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Yummy
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Keg #1 --- ....Empty
Keg #2 --- Highland Brewing- Cold Mtn. Winter Ale
Keg #3 --- Dickens Cider
Keg #4 --- (Nitro) ....Empty
Keg #5 --- Birdsong Brewing- Mexicali Stout
Keg #6 --- Skull Camp Brewing- Knuckle Dragger IIPA
Keg #7 --- Skull Camp Brewing- Lazy Bones Porter


2 Beer on untapped: https://untappd.com/user/2beerspeer

 
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Old 10-09-2012, 03:01 PM   #107
wowbeeryum
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I'm going to make this as one of my Christmas beers and am super excited about it. I've read the whole thread and there seem to be a variety of ways people have added the mint to the beer: leaves only in secondary, leaves soaked in vodka in secondary, vodka without leaves in bottling bucket, extract in bottling bucket, leaves soaked in peppermint schnapps in bottling bucket or secondary, and even some adding to boil.

I definitely want to have a pronounced (noticeable) minty flavor, although not necessarily over the top. I would be disappointed if the mint dissipated prior to the holidays. Is there any kind of consensus on which way is best/most effective to add the mint? Does one way ensure the mint sticks around longer? I could just make it barely before Christmas, which isn't that far off anyway at this point, but I will be bottle conditioning so I need to allow ample time for carbing.

Additionally, I have a bunch of other beers going on and that I'm planning to brew, so available buckets is becoming an issue. Avoiding the need for a secondary would be wonderful/preferable if it won't be detrimental to the beer.

Thoughts?

 
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Old 10-09-2012, 03:06 PM   #108
nickmv
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+1. I'm wondering this as well.
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Old 10-09-2012, 03:18 PM   #109
jesseroberge
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My buddy highly suggests dry hopping the mint leaves in the keg if you guys keg, the leaves in a nylon cheese cloth bag sanitized and dropped on the top of the beer, he's done it with hops numerous times and sais that the dry hopping stais all through the beer until keg is empty

As for other techniques I think the mint will fade after a while

 
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Old 10-09-2012, 03:24 PM   #110
nickmv
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Interesting. Sounds like a little floss + hop bag (suspending the bag from the keg cap/top) would do the trick just fine. Maybe even mint floss?


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