Monday, August 18, 2008

Mint Stout 2

Mint Stout 1 was a huge success. Everyone liked its unique and refreshing taste. It was nice...a mix of roast, chocolate, mint, hop bitterness, and a touch of hop flavor. As a whip-it-together 1 gallon brew (as a yeast starter), it really came out nice. In fact, both my 1 gallon stouts have turned out better than any full batch attempt.

Here goes another...Mint Stout 2. A few differences, but pretty much the same idea. Since I had some stout and nut brown starter wort, I decided to go lighter on the dark grain steep. The hops were kicked up a notch, especially because Mt. Hood isn't as aggressive as Centennial. The spearmint was also taken up a bit.

Same yeast as before, so it should taste like the first one. This was more of a whip-it-together brew, and surprisingly the OG came out only 2 points above the first Mint Stout...Woo Hoo!

Mint Stout 2

Grains & Fermentables
.53 lb. Light DME
38. oz. Tripel all-grain wort from previous batch
34. oz. Nut Brown all-grain wort
34. oz. Stout all-grain wort
.10 lb. Belgian Biscuit
.10 lb. Chocolate Malt
.10 lb. Special B
.05 lb. Rst. Barley

.25 oz. Mt. Hood, 5.2%, pellet, 75+min
.25 oz. Mt. Hood, 5.2%, pellet, 10min
.25 oz. Spearmint, fresh, sliced, KO
.02 oz. Peppermint, dried, KO

Wyeast 1056: American Ale smackpak

Brew Day Stats

Brewed: 8/18/08
Bottled: 8/28/08

OG: 1.056
IBU: approx. 47
Color/SRM: Dark->Black/34
Ferment Temp: 72-78°F

ABV: approx. 5-5.5%

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


The Bearded Brewer said...

that sounds really good! I love the possibilities of playing with stouts. The roastiness gives such a great backbone to play off of.

Ted Danyluk said...

Bearded Brewer,

I agree. The possibilities are endless. I love a lot of hop character in stouts, especially sharp varieties like Centennial. The mint has herbal qualities that blend well with generous hopping.

I'd like to play around with even more interesting additions in stouts. Recently I brewed a pale ale that was split into five different flavored versions. I'd like to do this technique with a stout some day.

Dowzer said...

Hi Ted,

I was curious as to when you added the mint? Several other flavored beer recipes have called for the addition of the flavoring during bottling. Just curious how you did it.

Thanks in advance!

Ted Danyluk said...

Bill, I added both the fresh spearmint and dried peppermint during the chilling phase. I let the wort chill (using an immersion chiller) a bit before adding knockout (KO) additions. It gets filtered out as the wort goes into the fermenter. This provides enough mint aroma and flavor for even a rich stout.

I guess if you had some sort of mint syrup or extract, it could be added at bottling time.