Viscount Biscuit Stout

(2 customer reviews)

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SKU: CMTYRCP-0216 Categories: , Tags: , ,

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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)


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

Temperature °C: 68
Length (mins): 60
Out temp °C: 77
Out time (mins): 1

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


Viscount chocolate coated mint biscuit flavour stout

Additional information

Weight 5.149 kg
Country of Origin GB
HS Code 2106909853

2 reviews for Viscount Biscuit Stout

  1. 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.

  2. 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

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