Choc Mint Stout (CM) - Beer Recipe - Brewer's Friend

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Choc Mint Stout (CM)

163 calories 17.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Radical Brewing (p158)
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Friday May 13th 2016
1.053
1.014
5.0%
32.5
35.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg German - Pale Ale3.7 kg Pale Ale 39 2.3 71%
0.90 kg Belgian - Biscuit0.9 kg Biscuit 35 23 17.3%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley - (late boil kettle addition) 29 550 3.8%
0.20 kg American - Black Malt0.2 kg Black Malt - (late boil kettle addition) 28 500 3.8%
0.21 kg Flaked Oats0.21 kg Flaked Oats 33 2.2 4%
5.21 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Northern Brewer14 g Northern Brewer Hops Pellet 6.7 Boil 60 min 13.86 31.1%
31 g Northern Brewer31 g Northern Brewer Hops Pellet 6.7 Boil 20 min 18.59 68.9%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bribie Island, Australia (Ave.)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 21 1 26 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Temperature -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32 L) 36.1
Mash volume with grains (equipment estimates 35.5 L) 39.5
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Volume into fermentor 20
Total: 36.1  
Equipment Profile Used: System Default
 
Notes

ENTIRE BATCH LOST. Turned in to bottle bombs, all bottles disposed of.

  • 70 C strike temp.
  • Dark grains added with 20 min left in mash (66 C).
  • Used hop spider for first time.
  • Forgot whirlfoc tab.
  • Yeast re-hydrated and pitched at 20.5 C (1 packet), water for re-hydration may have been too hot.
  • Fermenter set to 19 C.
  • Volume was just on 20L from a 30L start.
  • OG 1052 an 18.5 C (1053 predicted)
  • Steeped tea bags in 500ml cold water (11 spearmint & 3 peppermint) strained after 3 hrs and flash boiled then added to fermenter @ 8 days SG 1022 (30/5/16)
  • 1/6/16 (10 days) SG 1022 - no mint aroma but a mild mint finish,
    Increased fermenter temp to 21C to try and drop SG.
  • 4/6/16 (13 days) SG 1020 - no mint aroma but a mild mint finish.
  • 5/6/16 Bottled using drops - FG 1020 (ABV - 4.7%)
  • Bottles marked (CM+) have a cocao nib added at bottling.

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  • Last Updated: 2016-07-30 12:03 UTC