Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Choc Mint Stout #2 (CM2)

170 calories 18.4 g 330 ml
Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 31 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Radical Brewing (p158)
Calories: 170 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created Thursday July 28th 2016
1.055
1.015
5.3%
35.3
34.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg American - Pale Ale3.7 kg Pale Ale 37 3.5 66.9%
0.90 kg Belgian - Biscuit0.9 kg Biscuit 35 23 16.3%
0.20 kg United Kingdom - Roasted Barley0.2 kg Roasted Barley - (late boil kettle addition) 29 550 3.6%
0.20 kg American - Black Malt0.2 kg Black Malt - (late boil kettle addition) 28 500 3.6%
0.23 kg Flaked Oats0.23 kg Flaked Oats 33 2.2 4.2%
0.30 kg German - Wheat Malt0.3 kg Wheat Malt 37 2 5.4%
5.53 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 6.7 Boil 60 min 18.49 40%
30 g Northern Brewer30 g Northern Brewer Hops Pellet 6.7 Boil 20 min 16.79 60%
50 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
31 L Temperature 67 °C 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
400 ml Spearmint & Peppermint Tea Herb Boil 10 min.
1 tsp Yeast Nutrient Water Agt Boil 10 min.
2 g Fresh Peppermint Herb Boil 5 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
M44
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bribie Island, Australia (Ave.)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 21 1 26 0
To move water closer to London Porter profile;
5g Gypsum
2g Epsom salt
1g Table salt
Mash Chemistry and Brewing Water Calculator
 
Notes

BATCH BOTTLE BOMBED; Didn't taste funky just super carbed, maybe finished too high.

  • Gladfield Ale, Biscuit & Wheat Malts (N.Z.) used.
  • Wheat and oats added to aid in head retention.
  • Spearmint & Peppermint tea bags (x6 of each) soaked in 400ml of cold water for 3 hrs.
  • Dark malts added with 15 minutes left in mash.

    31/7/16
  • Strike Temp. - 70C
  • Dry pitched x2 rehydrated yeasts, fermenter Temp set to 18C

    13/8/16
  • SG: 1020. Some choc flavour and a mild lingering mint finish. Dry pitched a pack of M44 yeast to try and bring down FG.

    21/8/16 - Bottle using drops
  • FG: 1016. ABV: 5.5%


Last Updated and Sharing
 
579
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-09-09 22:54 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top