- Fermentation temperature, gravity and outdoor temperature (CSV, 438 bytes)
- Recipe BeerXML (XML, 21 kb)
Choc Mint Stout v1
|BJCP Style||Sweet Stout - 13B|
|Profile||Aroma: Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none.|
Appearance: Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.
Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, and provide coffee and/or chocolate flavors. Hop bitterness is moderate (lower than in dry stout). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.
Mouthfeel: Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.
|Batch Size||12.0 L|
|Mash||69.0° for 75.0 min|
|Boil Time||60.0 min|
|OG||1.048 SG (Est. 1.055 SG)|
|FG||1.024 SG (Est. 1.014 SG)|
|ABV||3.2 % (Est. 5.4 %)|
|Std drinks||0.8 per 330ml stubby|
1.9 per 750ml longneck
0.7 per middy
1.1 per schooner
|Name||Amount||Colour||% of Grain|
|Wheat Malt, Malt Craft (Joe White)||1.00 kg||3.5 EBC||35.09 %|
|Pale Malt, Traditional Ale (Joe White)||0.60 kg||5.9 EBC||21.05 %|
|Oats, Flaked||0.27 kg||2.0 EBC||9.43 %|
|Black (Patent) Malt||0.25 kg||985.0 EBC||8.77 %|
|Chocolate Malt||0.25 kg||689.5 EBC||8.77 %|
|Pale, Coopers Premium (Coopers)||0.20 kg||3.8 EBC||7.02 %|
|Crystal, Medium (Simpsons)||0.16 kg||178.5 EBC||5.61 %|
|Milk Sugar (Lactose)||0.13 kg||0.0 EBC||4.43 %|
|Total grain bill||2.85 kg||-||-|
|East Kent Goldings (EKG)||28.30 g||60.0 mins||Boil||3.5%|
|Hallertauer||8.89 g||5.0 mins||Boil||4.0%|
|Total hops||37.19 g||-||-||-|
|Cholaca||250.00 g||7.0 days||Secondary||Flavor|
|Creme de Menthe||1.50 tsp||7.0 days||Secondary||Flavor|
|- - Nottingham Yeast||Lallemand||Ale||75.0 %||16.7 C - 22.2 C|
28/04/19 Brew day
30/04/19 Pitched yeast @ 17.7deg
11/05/19 rack to secondary with cacao and creme de menthe
Desired CO2 = 4.5g/lt = 60g sugar
14/05/19 Bottled, 60g sugar
-7x 750ml Longecks
-2x 330ml stubbie
-3x 250ml throwdown + 1 dead soldier
-1x 1.89L growler.
=8.7L, racked to tertiary, minimal sediment
- Outside temperature data obtained from the Australian Bureau of Meteorology's Daily Weather Observations page for the ACT, specifically the data is for Tuggeranong.
- Recipe icons courtesy of the The BeerSmith Icon Enhancement & Revision (BIER) Add-On by Zemba Craftworks.
- Standard drink formula from Spirits & Cocktails Australia.