Glad to get such positive feedback on it.
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BeerSmith Recipe Printout -
http://www.beersmith.com
Recipe: Mint Chocolate Stout
Brewer: Bass Brewer
Asst Brewer: Sexy Brew Wench
Style: American Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.85 gal
Estimated OG: 1.075 SG
Estimated Color: 40.0 SRM
Estimated IBU: 47.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 78.07 %
1 lbs Oats, Flaked (1.0 SRM) Grain 6.51 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 4.88 %
9.0 oz Roasted Barley (300.0 SRM) Grain 3.66 %
7.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.85 %
5.0 oz Black (Patent) Malt (500.0 SRM) Grain 2.02 %
1.00 oz Magnum [15.00 %] (60 min) Hops 41.8 IBU
0.50 oz Goldings, East Kent [5.00 %] (Dry Hop 7 dHops -
0.50 oz Goldings, East Kent [5.00 %] (30 min) Hops 5.4 IBU
0.50 tsp Irish Moss (Boil 15.0 min) Misc
0.50 tsp Yeast Nutrient (Primary 3.0 days) Misc
1.00 oz Mint (Secondary 7.0 days) Misc
1.50 oz Chocolate, Unsweetened Bakers (Boil 5.0 miMisc
2.50 oz Chocolate, Bittersweet Bakers (Boil 5.0 miMisc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) [CultYeast-Ale
Mash Schedule: My Mash
Total Grain Weight: 15.06 lb
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My Mash
Step Time Name Description Step Temp
60 min Saccharification Add 15.06 qt of water at 170.1 F 155.0 F
10 min Mash Out Add 6.02 qt of water at 206.4 F 168.0 F
Notes:
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Muddle the mint leaves in a large bowl before adding to secondary. Crushing the leaves will help allow the flavors to blend more efficiently.
Age for 4 weeks @ 67F
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