Wafer Thin Mint Stout - Beer Recipe - Brewer's Friend

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Wafer Thin Mint Stout

200 calories 22.8 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: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Monday June 18th 2018
1.060
1.018
5.5%
35.2
40.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 40%
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 32%
1 lb United Kingdom - Crystal 30L1 lb Crystal 30L 34 30 8%
12 oz Belgian - Special B12 oz Special B 34 115 6%
8 oz American - Midnight Wheat Malt8 oz Midnight Wheat Malt 33 550 4%
6 oz American - Chocolate6 oz Chocolate 29 350 3%
4 oz United Kingdom - Roasted Barley4 oz Roasted Barley 29 550 2%
10 oz Lactose (Milk Sugar)10 oz Lactose (Milk Sugar) 41 1 5%
200 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 28.53 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 5 min 3.65 33.3%
1 oz Fuggles1 oz Fuggles Hops Leaf/Whole 4.5 Whirlpool at 180 °F 20 min 3.06 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Irish Moss Fining Boil 15 min.
1 oz Cocoa Powder Flavor Boil 5 min.
0.15 oz Fresh Mint Herb Boil 5 min.
2 tbsp Fresh Mint Tincture Herb Kegging 0 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 307 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 qt Strike at 166 plus pump drop Infusion -- 155 °F 15 min
17 qt Sparge Fly Sparge -- 175 °F 60 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 4.45 17.8  
Mash volume with grains 5.4 21.6  
Grain absorption losses -1.48 -5.9  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 4.73 18.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 9.19 36.7
Equipment Profile Used: System Default
 
Notes

For the keg addition make a tincture in a mason jar - 0.25 oz of chocolate mint leaves in 200ml of vodka for two days
Test out by adding small (qtr tsp) amounts to a pint of secondary finished beer. Extrapolate that out to the full keg and be conservative. You can always add more but you can't take it back

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  • Last Updated: 2018-08-06 16:43 UTC