Chocolate Peppermint Stout
Chocolate/Cocoa-Flavored Beer - Partial Mash
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.
- 3.3 lbs (1.5 kg) Light Liquid Malt Extract (4 °L)
- 1.375 lbs (0.62 kg) Light Dry Malt Extract (4 °L)
- 0.5 lbs (0.23 kg) Crystal 60 (60 °L)
- 0.75 lbs (0.34 kg) Special B (180 °L)
- 1 lbs (0.45 kg) Chocolate Malt (350 °L)
- 8 oz (226.8 g) Milk Sugar (Lactose) (0 °L)
- 4 oz (113.4 g) Table Sugar (Sucrose) (1 °L)
- 8 oz (226.8 g) Corn Sugar (Dextrose) (0 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 1.5 oz (42.52 g) Kent Golding Pellet 5.5% AA (Boil - 60 mins)
- 0.25 oz (7.09 g) Kent Golding Pellet 5.5% AA (Boil - 15 mins)
- 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
- 4 oz (113.4 g) Cocoa Powder (Boil - 15 mins)
- 1 tbsp (14.79 mL) Peppermint Extract (Primary)
- London Ale Yeast III (Wyeast 1318) (Liquid)
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.
If you started brewing this beer today you could be drinking it by March 10, 2016. Start brewing this recipe.