Mint Chocolate Stout

Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 70% (brew house)
Source: http://www.homebrewtalk.com/f68/mint-chocolate-sto
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)

Created: Wednesday April 3rd 2013

Original Gravity:

1.061

Final Gravity:

1.016

ABV (standard):

5.8%

IBU (tinseth):

25.3

SRM (morey):

40.0

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	American - Pale 2-Row9 lb Pale 2-Row	37	1.8	67.9%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	7.5%
1 lb	American - Roasted Barley1 lb Roasted Barley	33	300	7.5%
12 oz	American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt)	33	1.8	5.7%
8 oz	American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L	34	40	3.8%
8 oz	American - Chocolate8 oz Chocolate	29	350	3.8%
8 oz	cocoa powder8 oz cocoa powder - (late boil kettle addition)	30	300	3.8%
212 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.70 oz	Cluster0.7 oz Cluster Hops	Pellet	7	Boil	60 min	18.13	35.9%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	10 min	6.71	51.3%
0.25 oz	Willamette0.25 oz Willamette Hops	Pellet	5.5	Boil	2 min	0.43	12.8%
1.95 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.70 oz	Cluster (Pellet)	18.13	35.9%
1 oz	East Kent Goldings (Pellet)	6.71	51.3%
0.25 oz	Willamette (Pellet)	0.43	12.8%
1.95 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 oz	mint		Herb	Secondary	5 min.

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30		Temperature	--	152 °F	60 min
		Temperature	--	170 °F	10 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 8.87 g \| 35.5 qt)	9.34	37.4
Mash volume with grains (equipment estimates 9.89 g \| 39.6 qt)	10.36	41.5
Grain absorption losses	-1.59	-6.4
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.03 g \| 28.1 qt)	7.5	30
Volume increase from sugar/extract (late additions)	0.04	0.2
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.07	-0.3
Post boil Volume	5.5	22
Volume into fermentor	5.5	22
Total:	9.34	37.4
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	Updated	Comment
4/6/2013 8:39 AM over 11 years ago	+1	Pre-Boil Gravity	1.046	7.5 Gallons	2/20/2021 3:43 AM over 3 years ago
4/6/2013 8:41 AM over 11 years ago	+1	Brew Day Complete	1.068	5.25 Gallons	2/20/2021 3:43 AM over 3 years ago
4/8/2013 3:49 AM over 11 years ago	+3	Brew Day Complete	1.068	5.25 Gallons	2/20/2021 3:43 AM over 3 years ago	I added roughly two pounds of LME, because I thought my pre-boil gravity was low. I did not account for the boil reduction, so I did not need to do that. I scorched the LME when I added it.

Notes

Original creator says mint could be increased to .75 or even 1 oz, it was spearmint

Use .75 oz, from comments

Hershey's cocoa powder added at 5 min, pre-mixed with hot water

Primary ferment for 4 weeks, then move to secondary for one week, on top of mint soaked in vodka.

combined recipe from
http://www.homebrewtalk.com/f68/mint-chocolate-stout-92415/

and

http://www.homebrewtalk.com/f36/biab-brewing-pics-233289/

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Last Updated: 2013-04-03 07:04 UTC

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Mint Chocolate Stout