Christmas Brews – Part 3

With the countdown to Christmas now in full affect its time to brew those Christmas beers to help us get through the day. Our resident brewer ‘Samta’ has developed some classic recipes with a Christmas twist to be released each week during November.

This mint chocolate stout is deliciously decadent, with a satisfying mixture of dark chocolate and caramel style malts that combine tastefully with the addition of a mint chocolate spirit essence, this brew is sure to go down a treat at dessert time.

Food parings: Dessert, Cake and Roasts

Mint Chocolate Stout

Recipe:

http://brew.grainfather.com/recipes/34457

  • Batch size: 23L (fermenter volume)
  • Mash: 60 Mins
  • Boil: 60 Mins
  • OG – 1.059
  • FG – 1.013
  • Colour – 72.6 EBC
  • Bitterness – 26.1 IBU
  • ABV – 6.1%

FERMENTABLES

% kg Fermentable ppg EBC Usage
8% 0.5 Flaked Oats – US 37 1.2 Mash
4% 0.24 Gladfield Dark Chocolate Malt 33 1300 Mash
10% 0.6 Caramel Malt – 60L (Briess) 33.6 118.3 Mash
43% 2.51 2-Row Pale (Malteurop) 37.72 3.3 Mash
4% 0.24 Carafa III – DE 32 1399.5 Mash
29% 1.7 Gladfield Aurora Malt 37 57.9 Mash
2% 0.1 Lactose – Milk Sugar – US 41 1.2 Late Addition

Grain Substitutions:

Aurora Malt: Brown or biscuit malt

MASH STEPS

Name Temp °C Time min
Mash 1 68 60
Mash Out 75 10

HOPS

g Variety Type Usage Time AA IBU
37 East Kent Goldings Pellet Boil 60 min 5.5 22.1

Hop Substitutions:

East Kent Goldings: Goldings but due to the strong malt and flavours, it has effectiveness.

EXTRAS

Amount Unit Name Usage
18 ml Still Spirits Top Shelf Mint Chocolate Liquor Essence Secondary

YEAST

Amount Unit Name Attenuation %
2 Packets Mangrove Jack’s Liberty Bell Ale M36 76

Yeast Substitutions:

  • White Labs English Ale WLP002 or WLP007
  • Wyeast London Ale 1028
  • Safale US-04
  • Danstar Nottingham Ale

FERMENTATION STEPS

Type Temp °C Time days
Fermentation 1 18 14

EXTRAS

Ammount Unit Name
18 ml Still Spirits Stop Shelf Mint Chocolate Flavouring

Note:

The flavour addition is on the lower side, I recommmend taking 100ml of your beer and adding one drop (~0.010ml – ~0.025ml) of flavour to this 100ml and tasting this before adding the initial amount to the rest of the fermenter and adjust to your taste. Always add half the amount you decide, leave over night and taste the next day before adding any more.

Beer Finings:

For this recipe use your choice of beer finings, we tend to use Irish moss in the boil and if needed either gelatine or isinglass in the secondary.

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