droid
somewhere on the slippery slope with a beer in han
hi all, do you remember the old chocolate bar called the white knight? it was a firm flat chocolate bar with hard peppermint inside - damn they were good. so I have been thinking about a choc stout but with the mint/peppermint'ness to it
here is a recipe I got from the US which was an adaption from an extract/partial recipe
HOME BREW RECIPE:
Title: choc mint stout
Brew Method: All Grain
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.045
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.064
Final Gravity: 1.019
ABV (standard): 5.87%
IBU (tinseth): 30.57
SRM (morey): 36.18
FERMENTABLES:
3.63 kg - United Kingdom - Maris Otter Pale (65.4%)
0.45 kg - United Kingdom - Crystal 60L (8.1%)
0.45 kg - Belgian - Special B (8.1%)
0.45 kg - American - Chocolate (8.1%)
0.23 kg - Lactose (Milk Sugar) (4.1%)
0.115 kg - Cane Sugar (2.1%)
0.226 kg - Corn Sugar - Dextrose (4.1%)
HOPS:
42.5 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 28.11
7.5 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 2.46
MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 28 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
115 g - cocoa powder, Time: 15 min, Type: Flavor, Use: Boil
11 ml - peppermint extract, Type: Flavor, Use: Primary
5 ml - peppermint leaves, Time: 2 min, Type: Flavor, Use: Boil
3 g - brewbrite, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Wyeast - London Ale 1028
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 15.56 - 22.22 C
Fermentation Temp: 21 C
NOTES:
ad peppermint extract after one week in primary, total primary 3 weeks
I see a recipe by screwy that was a treacle stout and a large amount of vienna was used, so one thing i'm thinking is maybe sub-out the special b and crystal60 for vienna? and maybe sub out some of the sugar for ldme or something
looking for that choccy flavour but with a minty finish, the ferment temp seems on the highside?
thanks
here is a recipe I got from the US which was an adaption from an extract/partial recipe
HOME BREW RECIPE:
Title: choc mint stout
Brew Method: All Grain
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 28 liters
Boil Gravity: 1.045
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.064
Final Gravity: 1.019
ABV (standard): 5.87%
IBU (tinseth): 30.57
SRM (morey): 36.18
FERMENTABLES:
3.63 kg - United Kingdom - Maris Otter Pale (65.4%)
0.45 kg - United Kingdom - Crystal 60L (8.1%)
0.45 kg - Belgian - Special B (8.1%)
0.45 kg - American - Chocolate (8.1%)
0.23 kg - Lactose (Milk Sugar) (4.1%)
0.115 kg - Cane Sugar (2.1%)
0.226 kg - Corn Sugar - Dextrose (4.1%)
HOPS:
42.5 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 60 min, IBU: 28.11
7.5 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 15 min, IBU: 2.46
MASH GUIDELINES:
1) Infusion, Temp: 68 C, Time: 60 min, Amount: 28 L
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
115 g - cocoa powder, Time: 15 min, Type: Flavor, Use: Boil
11 ml - peppermint extract, Type: Flavor, Use: Primary
5 ml - peppermint leaves, Time: 2 min, Type: Flavor, Use: Boil
3 g - brewbrite, Time: 10 min, Type: Fining, Use: Boil
YEAST:
Wyeast - London Ale 1028
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-Low
Optimum Temp: 15.56 - 22.22 C
Fermentation Temp: 21 C
NOTES:
ad peppermint extract after one week in primary, total primary 3 weeks
I see a recipe by screwy that was a treacle stout and a large amount of vienna was used, so one thing i'm thinking is maybe sub-out the special b and crystal60 for vienna? and maybe sub out some of the sugar for ldme or something
looking for that choccy flavour but with a minty finish, the ferment temp seems on the highside?
thanks