Chocolate Mint Stout (1.2) 2018

All Grain Recipe

Submitted By: Morison (Shared)
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Brewer: Robert Morison
Batch Size: 13.00 galStyle: Sweet Stout (13B)
Boil Size: 14.04 galStyle Guide: BJCP 2008
Color: 34.3 SRMEquipment: My Equipment
Bitterness: 31.0 IBUsBoil Time: 60 min
Est OG: 1.054 (13.2° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.20 oz cocoa powder (Mash 60 min) Misc 1
17 lbs 14.46 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs 9.72 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs 10.04 oz Chocolate Malt (350.0 SRM) Grain 4
1 lbs 8.92 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5
1 lbs 1.65 oz Black (Patent) Malt (500.0 SRM) Grain 6
1 lbs 3.62 oz Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 7
3.65 oz Cascade [5.5%] - Boil 60 min Hops 8
2.60 Whirlfloc Tablet (Boil 15 min) Misc 9
2.60 tsp Yeast Nutrient (Boil 10 min) Misc 10
1.22 oz Hallertauer [4.8%] - Boil 5 min Hops 11
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 12
32.00 oz CHOLACA (Secondary 7 days) Misc 13
2.00 tbsp Creme de Menthe (Secondary 7 days) Misc 14

Notes

Coco Nips and Creme de Menthe in the secondary after fermentaion completes.

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