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mint-chocolate-stout boil kettle

Mint Chocolate Stout

mint-chocolate-stout-07Having 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


brewing spearmint

  • 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

boil kettle steaming

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.



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