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Chocolate Mint Stout
Sweet Stout • Extract • 6 gal
September 17, 2000 06:05am
0.0/5.0 0 ratings
Ingredients (Extract, 6 gal)
- 1 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 1/2 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 1/2 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 3 lbs
Dry Dark;Muntons
Dry Dark;Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 6 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 1.5 oz
Cascade -5.5 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1/2 oz
Hallertau -4.5 AA% pellets; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 2tsp
Gypsum -(omitted from calculations)
Gypsum
-
Wyeast2565Kolsch
Wyeast2565Kolsch
A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.
Notes
Steeped crushed grains & gypsum at 155 degrees for 30 minutes. Brought to a boil added the Liquid, dry, and casade hops. Boiled for 30 minutes. Add the chocolate. Boil for an additional 30 minutes. 5 minutes before the end of the boil add the hallertauer hops. Ferment 7 to 10 days. Rack to secondary add mint leaves. Ferment an additional 7 to 10 days. Bottle using 1 1/4 cups dry malt extract
Style (BJCP)
Category: 13 -Stout
Subcategory: B -Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.044 -1.060 |  |
| Terminal Gravity: | 1.021 | 1.012 -1.024 | |
| Color: | 30.2 SRM | 30 -40 | |
| Alcohol: | 5.7% ABV | 4% -6% | |
| Bitterness: | 33.4 IBU | 20 -40 | |
Discussion
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