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Grainfather Blog - Week 137: Christmas Brews - Part 3

By Grainfather - All Grain Brewing 17/11/2017 08:13 Comments

 Mint Choc Stout

With the countdown to Christmas now in full affect its time to brew those Christmas beers to help us get through the day. Our resident brewer ‘Samta’ has developed some classic recipes with a Christmas twist to be released each week during November.

This mint chocolate stout is deliciously decadent, with a satisfying mixture of dark chocolate and caramel style malts that combine tastefully with the addition of a mint chocolate spirit essence, this brew is sure to go down a treat at dessert time.

Food parings: Dessert, Cake and Roasts

Mint Chocolate Stout

Recipe:

http://brew.grainfather.com/recipes/34457 

  • Batch size: 23L (fermenter volume)  
  • Mash: 60 Mins  
  • Boil: 60 Mins 
  • OG - 1.059
  • FG - 1.013
  • Colour - 72.6 EBC
  • Bitterness - 26.1 IBU
  • ABV - 6.1%

 

FERMENTABLES

%

kg

Fermentable

ppg

EBC

Usage

8%

0.5

Flaked Oats - US

37

1.2

Mash

4%

0.24

Gladfield Dark Chocolate Malt

33

1300

Mash

10%

0.6

Caramel Malt - 60L (Briess)

33.6

118.3

Mash

43%

2.51

2-Row Pale (Malteurop)

37.72

3.3

Mash

4%

0.24

Carafa III - DE

32

1399.5

Mash

29%

1.7

Gladfield Aurora Malt

37

57.9

Mash

2%

0.1

Lactose - Milk Sugar - US

41

1.2

Late Addition

Grain Substitutions:

Aurora Malt: Brown or biscuit malt

 

MASH STEPS

Name

Temp °C

Time min

Mash 1

68

60

Mash Out

75

10

 

HOPS

g

Variety

Type

Usage

Time

AA

IBU

37

East Kent Goldings

Pellet

Boil

60 min

5.5

22.1

 Hop Substitutions:

East Kent Goldings: Goldings but due to the strong malt and flavours, it has effectiveness.

 

EXTRAS

Amount

Unit

Name

Usage

18

ml

Still Spirits Top Shelf Mint Chocolate Liquor Essence  

Secondary

 

YEAST

Amount

Unit

Name

Attenuation %

2

Packets

Mangrove Jack's Liberty Bell Ale M36

76

Yeast Substitutions:

  • White Labs English Ale WLP002 or WLP007
  • Wyeast London Ale 1028
  • Safale US-04
  • Danstar Nottingham Ale 

 

FERMENTATION STEPS

Type

Temp °C

Time days

Fermentation 1

18

14

 

EXTRAS

 

Ammount

Unit

Name

18

ml

Still Spirits Stop Shelf Mint Chocolate Flavouring

 

 

Note:

The flavour addition is on the lower side, I recommmend taking 100ml of your beer and adding one drop (~0.010ml - ~0.025ml) of flavour to this 100ml and tasting this before adding the initial amount to the rest of the fermenter and adjust to your taste. Always add half the amount you decide, leave over night and taste the next day before adding any more. 

Beer Finings:

For this recipe use your choice of beer finings, we tend to use Irish moss in the boil and if needed either gelatine or isinglass in the secondary. 

 

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