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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

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Brew Log History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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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

Mash Guidelines

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

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

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/

Last Updated and Sharing

1,768

Views

Brews

Public: Yup, Shared
Last Updated: 2013-04-03 07:04 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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Mint Chocolate Stout

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