Spice, Herb, or Vegetable Beer Mint Chocolate Stout - Page 3 - Home Brew Forums
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Old 06-02-2009, 05:17 PM   #21
Kronin
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Feb 2009
Saskatoon, Canada
Posts: 545
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Eschatz, just have to followup... this has been in primary for exactly one month (May2) or 31 days...
racked just now to secondary with organic mint. sg 1.010, and the sample is so delicious!!!!!!!!!!!!!!!!!!!

I am going to make this again for sure. cant wait to drink it!
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Primary: Crean Lake Ale, Winter Ale
Secondary:
Bottle Conditioning:
Keg conditioning:
Drinking: Edworts Apfelwein, FrostHammer Ale

 
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Old 06-02-2009, 10:31 PM   #22
eschatz
 
eschatz's Avatar
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Dec 2007
Terre Haute, IN
Posts: 3,434
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I'm so glad you like it. I've always liked this beer. It's a pretty good recipe.
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Old 08-27-2009, 03:36 AM   #23
Kronin
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Feb 2009
Saskatoon, Canada
Posts: 545
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I racked to keg with 1/2 cup corn sugar about 5 weeks ago, and it is very delicious. This is getting tastier by the day.
It is fairly malty, not sure if this is just the way mine turned out or what but I like it very much (I used marris otter also).

The mint character is very subtle but then again I put whole leaves in secondary without any chopping whatever, so you could split the leaves into quarters and get more mint flavor if you prefer. I am looking forward to getting another batch of this going soon....
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Primary: Crean Lake Ale, Winter Ale
Secondary:
Bottle Conditioning:
Keg conditioning:
Drinking: Edworts Apfelwein, FrostHammer Ale

 
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Old 03-12-2010, 11:17 PM   #24
iron_city_ap
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Oct 2009
Valparaiso, Indiana
Posts: 808
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I was just setting this up in Beer Smith so I have it to brew late summer/early fall, and as usual, I have a couple questions....

It is showing me an IBU of 13.4 and you show 23.4, was there a misprint or did I miss something?

When you added the mint to the secondary, your orig. recpie says 5 mins, but its safe to assume its longer than that.. was it 5 days or 14 days......?

This really sounds amazing and I almost wish it would be cold enough, long enough for me to try this before it gets too warm out, but its a bit late for that. I don't think it'd make a good lawnmower/summer beer.

 
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Old 06-21-2010, 10:23 PM   #25
jgilbreth
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Jan 2010
St Louis Area
Posts: 78
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Looks like a great recipe I'd like to try, but I don't know about making a full 5 gallons. Anybody ever try a 1 or 2 gallon batch?
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Bottled: Wheat Pilsner, Oatmeal Stout
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Old 07-23-2010, 04:16 AM   #26
dummkauf
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Dec 2009
Minneapolis MN
Posts: 784
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Just stumbled across this one and it sounds interesting. Has anyone aged this? Do the mint flavors fade as quickly as they do with hops when you dry hop a beer?

 
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Old 08-20-2010, 05:57 PM   #27
caughtablaze
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Sep 2008
Woodstock GA
Posts: 45

what did you do to sanitize the mint leaves? soak in vodka or anything of the like?

 
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Old 09-02-2010, 05:33 AM   #28
Flyapart
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Mar 2010
SF Bay Area
Posts: 8

I just racked my stout on top of the mint leaves about 4 days ago. Going to let it sit for a week or so and then bottle. I soaked the leaves in Vodka before racking so I'll follow up when I actually bottle (and then afterwards when I taste). Very excited about the prospect.

 
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Old 09-02-2010, 05:02 PM   #29
Captain_Bigelow
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May 2009
Los Angeles
Posts: 825
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Kind of off topic, but I am thinking of following this recipe and using some unsweetened coconut, rather than the mint.

 
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Old 09-06-2010, 04:37 PM   #30
MrMeans
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Jan 2010
Arizona, formerly Kentucky
Posts: 194
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this is about to be my first all grain adventure too. I am making one slight change and that is when I go to secondary I have two small 3 gallon buckets so I am only making half with mint and half with out. I am a big fan of doing small experiments like this. I will make sure to let everyone know how i goes.

 
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