Chocolate Mint Dessert Stout
Mint Stout? Why, yes please! Trust us on this one, it's way, way out of this world. A full rich malty flavor backed up by some hits of peppermint and vanilla. If you are a fan of Thin Mints, then you will love this beer. Instead of eating an entire box in one sitting you will be drinking an entire batch in one sitting. You might not remember what exactly happened but all you will know is that it was darn good and you would definitely do it again.
What You Get
1 St. Patrick's Irish Stout Brewing Extract (HME)
1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)
1 Packet of BrewMax DME Smooth
1 Packet of BrewMax LME Robust
1 Packet of Booster
1 Packet of Lactose
1 Packet of Crystal Malt 60
1 Packet of Chocolate Malt
1 Packet of Cocoa Nibs
1 Muslin Hop Sacks
1 Packet of S-04 Dry Ale Yeast
1 Packet of No-Rinse Cleanser
1/2 teaspoon of peppermint extract
1 teaspoon of vanilla extract
2oz of cocoa powder
For Fans Of
Southern Tier Brewing Company Thick Mint Imperial Stout
Original Gravity: 1.063
Final Gravity: 1.019
SRM: (Color): 30
IBU: (Bitterness): 30
STEP 1: Sanitizing
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.
2. Screw-on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.
3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close.
4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Remove the yeast packet from under the lid of the can of Brewing Extract, (Not Needed for this recipe) then place the unopened can and BrewMax LME in hot tap water.
2. Add both packets of grains in your hop sack, tying it closed.
3. In your clean 6-quart or larger pot pour 8 cups of water. Add in the booster and mix until dissolved. Once dissolved bring this mixture to a temperature of 155, add in the grains and steep for 30 minutes at 155-165 degrees.
4. Once 30 has passed remove the pot from heat, rinse the grain bag with 1-cup of hot water then discard.
5. Bring the grain water up to a low boil, add in the packet of Robust LME and stir. Next slowly sprinkle in the DME into the pot of water and stir to dissolve. Increase your heat to medium-high. Continue stirring constantly to keep the rising foam in check. If it begins to rise, pull the pan off the heat and lower the temperature slightly, continuing to stir (about 5 to 10 minutes depending on your particular conditions), until you hit the hot break which is where the foam has subsided and the solution is now boiling. (do not worry if you cannot work out all clumps of the DME, they will be broken down by the yeast during fermentation). Next, add in the 2 ounces of Cocoa Powder, and Lactose sugar. Stir gently for 5 minutes at a low boil. Then remove from heat.
9. Open the can of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
10. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.
11. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).
12. Stir your wort mixture vigorously with your sanitized spoon or whisk.
13. Sprinkle the S-04 yeast packet into the keg, and screw on the lid. Do not stir.
Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.
STEP 3: Adding Extras
Adding extras is the process of adding additional ingredients to a beer which will impart more flavor and aroma in your finished brew.
1. At day 10 of fermentation Carefully remove the lid from your fermenter and add in the 1/2 teaspoon of peppermint extract, 1 teaspoon of vanilla and the 2 Ounces of Cocoa Nibs. Quickly close the lid. (If you want a strong peppermint flavor you can add 1 or 1.5 teaspoons of extract.)
STEP 3: Bottling & Carbonating
After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1.When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6.Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow to sit for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
Tip from our Brewmasters
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.