Friday, April 25, 2008

Mint Stout

Here goes another 1 gallon stout yeast starter. Still one more stout idea that may spark something unusual for my brother's wedding in the Fall.

This an improvised version from Randy Mosher's Radical Brewing. Here I used some starter wort from some previous batches, adding a touch of crystal into it. Then I put in chocolate malt for half the dark grain proportion and split the other half into Roasted Barley and Black Patent. The boiling wort smelled quite good.

The hopping is pushed a little to the aromatic side by 5 minutes. The mints were added as close to the level as Randy's recipe, and smelled quite nice at knockout. This batch filled the gallon jug to the very top, and was poured over sediment from an initial pint starter.

Mint Stout

Grains & Fermentables
1.00 lb. Briess Light DME
44.0 oz. Amber All-grain wort (from previous batches)
0.20 lb. Belgian Biscuit
0.10 lb. Rst. Barley/Black Patent
0.10 lb. Chocolate Malt
0.10 lb. CaraPils

Hops
.10 oz. Centennial, 9.5%, pellet, 90+min
.20 oz. Centennial, 9.5%, pellet, 15min
.20 oz. Spearmint, fresh, sliced, KO
.02 oz. Peppermint, dried, KO

Yeast
Wyeast 1056: American Ale (decanted, 1 pint starter)

Brew Day Stats

Brewed: 4/25/08
Bottled: 5/12/08

OG: 1.054
IBU: approx. 46
Color/SRM: Black/38
Ferment Temp: 72-78°F

ABV: approx. 4.5-5%


Tasting Notes

Appearance: Black with a strong dense and lasting tan head, almost opaque with some haze, and orange/amber highlights
Aroma: Minty, sweet, chocolate, reminiscent of mint chocolate chip ice cream
Taste: minty, chocolate, balanced bitterness w/ sweetness, some tartness almost like a lactose quality, light roast flavors
Mouthfeel: medium-light, good carbonation
Aftertaste: mint and light bitterness on back of tongue
Drinkability: Unique, drinkable, refreshing, surprisingly balanced with a good taste in an unconventional flavored stout beer. Definitely worth trying out, by following this or Mosher's recipe.


Click here to see a full list of one gallon batches.
Here to see Mint Stout 2.
And here to see the Raisin Toast Stout.

2 comments:

John said...

Heather says: "What does that mean: Raisin Toast Stout??? That's like my favorite kind of toast!"

Blog looks amazing! Keep it up, buddy. Just one more rolfing sessions left!

J

Ted Danyluk said...

Oh Heather, what a great question. I love it, just love it. As you may have noticed, there aint a lick of raisins or toast in the recipe. But I was trying to get those flavors into the beer by using two character malts.

1. Dark crystal malts (80-120L) provide a beer with deep and dark raisin/plum/prune flavors when added at greater amounts. Very dark Belgian ales highlight these malts and flavors. In this recipe, I added enough to really stand out.

2. Victory or Biscuit malts add a warm toasted flavor to beer and a certain dryness. You may notice a lot of these flavors in Amber and Brown ales. I wanted a lot of this character in the stout too.

In all, this beer came out quite nice. It was named before I tasted it, but I think it fits well enough. If it was brewed as a full batch, I think the prune flavors would have come out even more.

Thanks John, as you taste more and more quality beers, and learn about what goes into them, some of my beer terminology may become easier to understand. So as I keep up with my site, you keep up with drinking fine ales and lagers, and visit often. Thanks for your support bro.