Description
This is a Community Recipe created by mjc-ker
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Ingredients Included
Thomas Fawcett – Maris Otter Pale Ale Malt (3000 grams)
Crisp Dark Crystal Malt (800 grams)
Dingemans Biscuit Malt (600 grams)
Crisp Chocolate Malt (300 grams)
Rolled Oats (300 grams)
Phoenix Pellets (16 grams)
Cocoa Nibs 100g (1 packs)
LALLEMAND Nottingham 11g (1 packs)
Method
Beer Style (main): British Ales
Beer Style (sub): Sweet Stout or Cream Stout
Batch Size: 16
Original Gravity: 1057
Final Gravity: 1013
ABV %: 5.7
IBU: 26
THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 77
Out time (mins): 1
THE BOIL
Boil time (mins): 60
Additions and timing:
16g Phoenix Pellets @ 60 minutes
Secondary additions and timing:
50g Nibs after main fermentation
Mint flavour to taste at racking time
Yeast: Nottingham
Fermentation temperature/steps: 19
Comments:
Viscount chocolate coated mint biscuit flavour stout
simonashtonuk –
This is a lovely choco stout. (I used the full 100g nibs) It is probably the first chocolate stout I’ve been able to taste chocolate! I recommend skipping the mint extract though, it’s just a bit weird. Perhaps peppermint teabags would have worked better.
MJC-KER –
Glad you liked it! Just brewed this again and can say that I use 10ml of ASDA American Peppermint for the 16/17l batch size. I wouldn’t use more it or may go harsh or weird. The idea is just a ‘hint of mint’. It does work amazingly well IMO. Mash was actually 66c for 15min then 67C for 45min