Holiday Chocolate Peppermint Stout

Chocolate/Cocoa-Flavored Beer - All Grain

Recipe Description

This is a twist on sweet chocolate stout. The addition of peppermint extract gives a strong peppermint smell and cool after-taste. This was a pretty big hit every year and has become a Christmas time tradition.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 6.5 gal (24.6 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 1 lbs (0.45 kg) Chocolate Malt (350 °L)
  • 0.75 lbs (0.34 kg) Special B (180 °L)
  • 0.5 lbs (0.23 kg) Crystal 60 (60 °L)
  • 8 lbs (3.63 kg) 2-Row Malt (2 °L)
  • 4 oz (113.4 g) Table Sugar (Sucrose) (1 °L)
  • After Boil
  • 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
  • 8 oz (226.8 g) Corn Sugar (Dextrose) (0 °L)
  • 8 oz (226.8 g) Milk Sugar (Lactose) (0 °L)
  • Hops
  • 0.25 oz (7.09 g) Kent Golding Pellet 5.5% AA (Boil - 15 mins)
  • 1.5 oz (42.52 g) Kent Golding Pellet 5.5% AA (Boil - 60 mins)
  • Miscellaneous
  • 1 tsp (4.93 mL) Peppermint (Boil - 2 mins)
  • 3/4 tbsp (11.09 mL) Peppermint Extract (Primary)
  • 4 oz (113.4 g) Cocoa Powder (Boil - 15 mins)
  • 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
  • Yeast
  • London Ale Yeast III (Wyeast 1318) (Liquid)

Directions

Infusion Step: Mash at 154 °F (68 °C) for 60 minutes.

Single infusion mash. Add hops at times given. Dissolve cocoa powder in warm water (~ 2 cups) and add with 15 mins left in the boil along with irish moss. Just prior to the end of the boil add the peppermint leaves.

After the first week in the primary, add the peppermint extract directly in the primary.

The final 4 oz of corn sugar are used for bottle priming.

Hold in primary fermentor for 21 days at 69 °F (21 °C).

Allow to carbonate and age for 14 days.

Info Changes

  • Original gravity: 1.06454
  • Color: 40.136.6
  • Alcohol by volume %: 6.34027

Ingredient Changes

  • London Ale Yeast III (Wyeast 102318) (Liquid)
  • 10.5 lbs (0.4523 kg) Crystal 60 (60 °L)
  • 10.75 lbs (0.345 kg) Special B (180 °L)
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