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
- 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%
|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|
Aurora Malt: Brown or biscuit malt
|Name||Temp °C||Time min|
|37||East Kent Goldings||Pellet||Boil||60 min||5.5||22.1|
East Kent Goldings: Goldings but due to the strong malt and flavours, it has effectiveness.
|18||ml||Still Spirits Top Shelf Mint Chocolate Liquor Essence||Secondary|
|2||Packets||Mangrove Jack’s Liberty Bell Ale M36||76|
- White Labs English Ale WLP002 or WLP007
- Wyeast London Ale 1028
- Safale US-04
- Danstar Nottingham Ale
|Type||Temp °C||Time days|
|18||ml||Still Spirits Stop Shelf Mint Chocolate Flavouring|
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.
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.