Mint Chocolate 
Extract Recipe
Submitted By: phillyhomebrew (Shared)
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| Brewer: Aaron | |
| Batch Size: 5.00 gal | Style: American Stout (13E) |
| Boil Size: 2.30 gal | Style Guide: BJCP 2008 |
| Color: 36.2 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 37.5 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.6° P) | |
| Est FG: 1.019 SG (4.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Chocolate Malt [Steep] (350.0 SRM) |
Grain |
1 |
| 8.00 oz |
Caramel/Crystal Malt -120L [Steep] (120.0 SRM) |
Grain |
2 |
| 8.00 oz |
Honey Malt [Steep] (25.0 SRM) |
Grain |
3 |
| 1.92 oz |
Roasted Barley [Steep] (300.0 SRM) |
Grain |
4 |
| 8 lbs |
Pale Liquid Extract [Boil] (8.0 SRM) |
Extract |
5 |
| 1.50 oz |
Northern Brewer [9.6%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Northern Brewer [9.0%] - Boil 30 min |
Hops |
7 |
| 1.00 oz |
Bramling Cross [6.3%] - Boil 10 min |
Hops |
8 |
| 1.0 pkgs |
European Ale (White Labs #WLP011) |
Yeast |
9 |
Notes
Saturate 1 TableSpoon of Cocoa in 2oz of warm water for at least 15 minutes.
Add Cocoa and Wintergreen last 10 minutes of the boil along with the last hop addition.This Recipe Has Not Been Rated
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