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Choc Mint Stout (CM)

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

Original Gravity:

1.053

Final Gravity:

1.014

ABV (standard):

5.0%

IBU (tinseth):

32.5

SRM (morey):

35.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
45 g	Northern Brewer (Pellet) 45 g Northern Brewer (Pellet) Hops		32.45	100%
45 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 L		Temperature	--	67 °C	60 min

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

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.

Last Updated and Sharing

1,004

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Public: Yup, Shared
Last Updated: 2016-07-30 12:03 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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