Beer Snob
Well-Known Member
I found this recpice that I thought some would enjoy.
From: <A href="mailto:john_penn at spacemail.jhuapl.edu">"John Penn" <john_penn at spacemail.jhuapl.edu>
Subject: chocolate mint stout
Subject: Time:10:47 AM
OFFICE MEMO chocolate mint stout Date:10/10/97
I've been asked about the chocolate mint stout that I recently brewed so
I'll post what I did. This is based on a recipe in "The Homebrewer's Recipe
Guide" (I think) with some variations so I don't claim credit for this one.
The beer is very good and should get better--its only a couple weeks old.
There's also an excellent chocolate stout recipe in the Cats Meow that uses a
little ginger but this one is almost as good. Any effects from the mint must
be very subtle, I can only taste and smell the chocolate in the beer. Next
time I'll use more mint. I'll brew it again next spring or summer when I can
get fresh leaves but I'll try not to use damp leaves as that may have thrown
off my measurements. Here it tis:
Mint Chocolate Stout
~9.4 # M&F light malt extract syrup (or 7# Dry malt extract)
1# 60L crystal malt
1# chocolate malt
1/2# roasted barley
1-2 oz black patent
6 oz cocoa
~1.5 oz fresh mint leaves in the boil (15 min? I think)
~1.5 oz fresh mint leaves soaked in a small amount of vodka then added after
fermentation slowed.
2 oz Cascade (5.5%) bittering hops (45 min boil)
3/4 oz Hallertau hops (3.1%) (2 min-aroma)
Wyeast 1728 Scottish Ale Yeast
Steep grains, add malt, and bittering hops and boil for 45 mins. Add
chocolate (30 mins? I think). This was a 2.5 gallon concentrated boil for a 5
gallon batch. Add mint leaves during last 15 mins? Add aroma hops and cool.
Add cooled pre-boiled water to 5 gallon volume. Pitch yeast and aerate.
I put about 1.5 oz of mint leaves in a jar with a little vodka and swirled
that around. A few days later I added those to the fermenter and the mint
aroma in the jar was strong and wonderful. It disappeared pretty much by
bottling time so next time I'll probably double the amount of mint and maybe
add more to the boil also. Bottled after a couple of weeks.
OG ~1.074 estimated, ~1.073 as measured
FG ~1.020 IBUs ~30 estimated.
Let me know if you try it and how much mint worked for you. I will
definately add more mint next time. Chocolate amount is about right.
John Penn
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From: <A href="mailto:john_penn at spacemail.jhuapl.edu">"John Penn" <john_penn at spacemail.jhuapl.edu>
Subject: chocolate mint stout
Subject: Time:10:47 AM
OFFICE MEMO chocolate mint stout Date:10/10/97
I've been asked about the chocolate mint stout that I recently brewed so
I'll post what I did. This is based on a recipe in "The Homebrewer's Recipe
Guide" (I think) with some variations so I don't claim credit for this one.
The beer is very good and should get better--its only a couple weeks old.
There's also an excellent chocolate stout recipe in the Cats Meow that uses a
little ginger but this one is almost as good. Any effects from the mint must
be very subtle, I can only taste and smell the chocolate in the beer. Next
time I'll use more mint. I'll brew it again next spring or summer when I can
get fresh leaves but I'll try not to use damp leaves as that may have thrown
off my measurements. Here it tis:
Mint Chocolate Stout
~9.4 # M&F light malt extract syrup (or 7# Dry malt extract)
1# 60L crystal malt
1# chocolate malt
1/2# roasted barley
1-2 oz black patent
6 oz cocoa
~1.5 oz fresh mint leaves in the boil (15 min? I think)
~1.5 oz fresh mint leaves soaked in a small amount of vodka then added after
fermentation slowed.
2 oz Cascade (5.5%) bittering hops (45 min boil)
3/4 oz Hallertau hops (3.1%) (2 min-aroma)
Wyeast 1728 Scottish Ale Yeast
Steep grains, add malt, and bittering hops and boil for 45 mins. Add
chocolate (30 mins? I think). This was a 2.5 gallon concentrated boil for a 5
gallon batch. Add mint leaves during last 15 mins? Add aroma hops and cool.
Add cooled pre-boiled water to 5 gallon volume. Pitch yeast and aerate.
I put about 1.5 oz of mint leaves in a jar with a little vodka and swirled
that around. A few days later I added those to the fermenter and the mint
aroma in the jar was strong and wonderful. It disappeared pretty much by
bottling time so next time I'll probably double the amount of mint and maybe
add more to the boil also. Bottled after a couple of weeks.
OG ~1.074 estimated, ~1.073 as measured
FG ~1.020 IBUs ~30 estimated.
Let me know if you try it and how much mint worked for you. I will
definately add more mint next time. Chocolate amount is about right.
John Penn
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