Mint Chocolate Stout - Beer Recipe - Brewer's Friend

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Mint Chocolate Stout

201 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Me
Hop Utilization: 85%
Calories: 201 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Thursday January 31st 2019
1.060
1.019
5.5%
43.8
50.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb US - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 51.7%
3 lb Finland - Chocolate Malt3 lb Chocolate Malt 31 338 20.7%
1.50 lb American - Caramel / Crystal 60L1.5 lb Caramel / Crystal 60L 34 60 10.3%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.4%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.7%
0.25 lb American - Midnight Wheat Malt0.25 lb Midnight Wheat Malt 33 550 1.7%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 3.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 20.71 33.3%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 15.91 33.3%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 5.14 16.7%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 5 min 2.06 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Cocoa Powder Dark Water Agt Boil 5 min.
4 oz Cacoa Nib tinture Flavor Secondary --
2 tsp Vanilla Flavor Secondary --
2 tsp Peppermint oil Flavor Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.41 g | 17.6 qt) 3.8 15.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.61 g | 30.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.86 35.4
Equipment Profile Used: System Default
"Mint Chocolate Stout" American Stout beer recipe by Me. All Grain, ABV 5.45%, IBU 43.82, SRM 50, Fermentables: (Pale 2-Row, Chocolate Malt, Caramel / Crystal 60L, Flaked Barley, Roasted Barley, Midnight Wheat Malt, Rolled Oats, Lactose (Milk Sugar)) Hops: (Northern Brewer) Other: (Cocoa Powder Dark, Cacoa Nib tinture, Vanilla, Peppermint oil)
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  • Last Updated: 2021-12-11 01:49 UTC