Choc Mint Stout v1SRM 70 coloured beer glass

BJCP StyleSweet Stout - 13B
TypeAll Grain
ProfileAroma: 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 Size12.0 L
Mash69.0° for 75.0 min
Boil Time60.0 min
Efficiency78.0 %
IBU31.8 IBUs
EBC90.7 EBC
OG1.048 SG (Est. 1.055 SG)
FG1.024 SG (Est. 1.014 SG)
ABV3.2 % (Est. 5.4 %)
Std drinks0.8 per 330ml stubby
1.9 per 750ml longneck
0.7 per middy
1.1 per schooner

FermentablesGrain icon

NameAmountColour% of Grain
Wheat Malt, Malt Craft (Joe White)1.00 kg3.5 EBC35.09 %
Pale Malt, Traditional Ale (Joe White)0.60 kg5.9 EBC21.05 %
Oats, Flaked0.27 kg2.0 EBC9.43 %
Black (Patent) Malt0.25 kg985.0 EBC8.77 %
Chocolate Malt0.25 kg689.5 EBC8.77 %
Pale, Coopers Premium (Coopers)0.20 kg3.8 EBC7.02 %
Crystal, Medium (Simpsons)0.16 kg178.5 EBC5.61 %
Milk Sugar (Lactose)0.13 kg0.0 EBC4.43 %
Total grain bill2.85 kg--

HopsHops icon

NameAmountTimeUseAlpha
East Kent Goldings (EKG)28.30 g60.0 minsBoil3.5%
Hallertauer8.89 g5.0 minsBoil4.0%
Total hops37.19 g---

MiscMiscellaneous icon

NameAmountTimeUseType
Cholaca250.00 g7.0 daysSecondaryFlavor
Creme de Menthe1.50 tsp7.0 daysSecondaryFlavor

YeastYeast icon

NameLabTypeAttTemp
- - Nottingham YeastLallemandAle75.0 %16.7 C - 22.2 C

NotesNotes icon

Notes
#04
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