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Peppermint Mocha Stout
Sweet Stout - All Grain
This is my attempt to turn a Peppermint Mocha into a Stout beer. I took a sweet chololate stout, added peppermint, coffee, chocolate, and lactose in hopes for the perfect Holiday beer.
- 8 lbs (3.63 kg) 2-Row Malt (2 °L)
- 1 lbs (0.45 kg) Crystal 60 (60 °L)
- 1 lbs (0.45 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)
- 3/4 tbsp (11.09 mL) Peppermint Extract (Primary)
- 1 tsp (4.93 mL) Peppermint (Boil - 2 mins)
- 4 Cold-brewed coffee (Secondary)
- London Ale Yeast (Wyeast 1028) (Liquid)
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.
4 oz of dark roast coffee beans. Crush and steep in ~2 cups water in 32-40 degrees for 3 days. Bring to room temp and place in secondary.
After the first week in the primary. Add the peppermint extract and cold brewed coffee directly into secondary just prior to racking.
The final 4 oz of corn sugar are used for bottle priming.
Hold in primary fermentor for 7 days at 68 °F (20 °C).
Transfer to secondary fermentor for 14 days at 68 °F (20 °C).
Allow to carbonate and age for 7 days at 72 °F (22 °C).
If you started brewing this beer today you could be drinking it by March 21, 2020. Start brewing this recipe.