Mint Chocolate Stout
Having found an IPA I was happy with, I went the opposite direction and tried my hand at a stout. I love a good stout in the Winter, but haven’t brewed all that many. Due to that, I don’t have a base recipe to work from for the style.
As I usually do when I’m trying something new, I went back to Radical Brewing (my favorite brewing book). The Mint Chocolate Stout sounded like a nice twist, and something most people wouldn’t have had before. And heck, if it tastes like a thin mint, who’s gonna complain? Worth a shot!
All-Grain Recipe: Mint Chocolate Stout
- 8 lb. – Pale Malt
- 2 lb. – Biscuit Malt
- .5 lb. – Roast Barley
- .5 lb. – Black Patent
- .66 oz. – Fresh Spearmint
- 1 Altoid
Hop Additions / Boil Additions:
- .5 oz. – Northern Brewer (7.5%) – added during boil, boiled 60 min
- 1 Whirlfloc Tablet & Wort Chiller – added during boil, boiled 10 min
- 1 oz. – Northern Brewer (7.5%) – added during boil, boiled 20 min
- Mint & Altoid – added at flame out
- Wyeast 1028 London Ale Yeast
Additional Details / Notes
- Style based on 13E – American Stout
- OG 1.052 / TG 1.009
- 5.53% ABV | Color: 29 SRM | ~29 IBU’s
- Brewed: 12/14/2013, Secondary: 12/29/14, Bottled/Kegged: 01/18/14
- Mash Temp: ~152°, Thickness: 1.35 qt/g, Efficiency 67%, Attenuation 82%
Brewing the Mint Chocolate Stout
The Mash. Start mash 152.8ish. End 151.8 ish. Nice and even. Stirred mash before 3 gallon recirculation. Drained off 6.7 gallons or so, a bit more than I’d wanted.
The Boil. Standard boil. Added mint at flame out.
Fermenting. Started a yeast starter the night before. Nice and foamy. Fermented at 68°.
Racking to Secondary & Bottling. Racked to secondary two weeks later. Bottled 3 weeks after that.
Drinking the Mint Chocolate Stout
I haven’t made many stouts, so this recipe was a good chance to experiment with mint and try out a new base. As far as the mint goes, it was disappointed. A package of mint wasn’t enough to give the beer any noticeable flavor. You’d have to really want the mint flavor to spend the extra money to use enough to make a significant change.
Beyond the lack of mint, this ended up being a nice Stout. Decently well balanced. A little on the sweet side. The batch also aged really well. Even after a year, it was a decent beer.
Overall, nothing special, but not bad either. Probably a nice base to play with for future batches.