Mint Chocolate Stout - Beer Recipe - Brewer's Friend

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Mint Chocolate Stout

203 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Fallen Tree Homebrews
Calories: 203 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Tuesday August 8th 2017
1.061
1.018
5.7%
34.3
33.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Maris Otter Pale11 lb Maris Otter Pale 38 3.75 82.6%
8 oz American - Chocolate8 oz Chocolate 29 350 3.8%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.8%
4 oz Rice Hulls4 oz Rice Hulls 0 0 1.9%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.8%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 1.4%
6 oz American - Black Malt6 oz Black Malt 28 500 2.8%
213 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 60 min 22.95 33.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 15 min 11.39 33.3%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Boil 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Cocoa nibs Flavor Secondary 6 days
1.50 oz Mint (Fresh Crushed) Flavor Secondary 6 days
 
Yeast
Inland Island Yeast - American Ale Yeast INIS-007
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
68 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Denver City Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 9 0 24 21 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Temperature -- 154 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.99 20  
Mash volume with grains 6.06 24.2  
Grain absorption losses -1.66 -6.7  
Remaining sparge water volume (equipment estimates 3.98 g | 15.9 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.41 37.7
Equipment Profile Used: System Default
 
Notes

Brew Day: Saturday, September 30, 2017

Using Simcoe because that's what I have.
Soaked 1.5 oz of fresh mint leaves in vodka.

Strike water temp: 162F
Mash start temp: 154F
OG: 1.060
FG: 1.012
ABV: 6.3%
10/24: Rack to secondary. Nibs and mint in Secondary.
10/30: Add gelatin, and cold crash.
11/2: Bottled

Comments: This beer turned out great. I honestly didn't think I'd like it much. I thought it would come out tasting like mouthwash with the mint, but I used the right amount. The mint was very subtle, mostly in the nose. I enjoyed experimenting with this and will consider making it again.


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  • Last Updated: 2018-01-10 19:44 UTC