- Fermentation temperature, gravity and outdoor temperature (CSV, 438 bytes)
- Recipe BeerXML (XML, 21 kb)
Choc Mint Stout v1
|BJCP Style||Sweet Stout - 13B|
|Notes||A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso. An English style of stout. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.|
|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.