Chocolate Peppermint Stout

Chocolate/Cocoa-Flavored Beer - Partial Mash

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 this past winter and might become a Christmas time tradition.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 3 gal (11.4 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)
  • 1.375 lbs (0.62 kg) Light Dry Malt Extract (4 °L)
  • 3.3 lbs (1.5 kg) Light Liquid Malt Extract (4 °L)
  • After Boil
  • 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
  • 8 oz (226.8 g) Corn Sugar (Dextrose) (0 °L)
  • 4 oz (113.4 g) Table Sugar (Sucrose) (1 °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 tbsp (14.79 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.

Soak crushed grains in 2 gallons of water at 154 F for 45 mins. Rinse with another gallon of water at 170 F. Add dry extract, milk sugar, table sugar, and 8 oz of corn sugar then bring to a boil.

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, yeast nutrient, and liquid extract. This will stop the boil so be sure to stop the timer.

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 14 days at 69 °F (21 °C).

Allow to carbonate and age for 14 days.

Info Changes

  • Name: Holiday Chocolate Peppermint Stout
  • Recipe type: 32
  • Boil size: 6.53.00
  • Mash effeciency: 785.00
  • 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 yeathis past winter and hasmight become a Christmas time tradition.
  • Directions: Single infusion mash. oak crushed grains in 2 gallons of water at 154 F for 45 mins. Rinse with another gallon of water at 170 F. Add dry extract, milk sugar, table sugar, and 8 oz of corn sugar then bring to a boil. ¶

    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, yeast nutrient, and liquid extract. This will stop the boil so be sure to stop the timer. ¶

    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.
  • Original gravity: 1.0644500
  • Final gravity: 1.0161200
  • Ibu: 22.97.50
  • Color: 36.650.00
  • Alcohol by volume %: 6.3273.9300
  • Primary aging days: 214
  • Mash time (in mins): 60None
  • Mash temp: 154None

Ingredient Changes

  • 3/41 tbsp (11.04.79 mL) Peppermint Extract (Primary)
  • 83.3 lbs (3.631.5 kg) 2-Row Malt (2Light Liquid Malt Extract (4 °L)

New Ingredients

  • 1.375 lbs (0.62 kg) Light Dry Malt Extract (4 °L)

Removed Ingredients

  • 1 tsp (4.93 mL) Peppermint (Boil - 2 mins)
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