Mint Chocolate Stout Recipe

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rafaelpinto

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Hey fellow homebrewers,

I am doing a mint stout in a few days but still have some issues to discuss. Its a 6 gallon batch and here goes some of my questons:

1. When to add the dried mint? During boil? Flameout? Secondary? Make a tea?

2. How many oz of dried mint should I add? Im thinking about 1oz at flameout and 1oz at seccondary.

3. What about Bakers Unsweetened chocolate? How many oz should I add to secondary in order to have a good amount of chocolate flavor/aroma? 1.5oz on the last 5 min of boil and 1.5oz on seccondary should be ok?

4. I am thinking about using Polaris hops on boling (late hopping, since its a 20% AA baby) and dry hopping (just a little bit, 1 oz maybe?). Is it a good idea? People say it has a mint character... should bring a nice complexity.​


Would you guys please critique my grain bill?

75% 2-row
10% flaked barley
5% Chocolate malt
5% Caramunich malt
5% Roasted Barley

1050 OG
25 IBU
US-05​
 
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