Choclate Mint StoutBatch Size:6 gal.
Brewed By: BOOGEfficiency:65%
Mash
Malt NameWt. (lbs.)% of Mash
Pale Malt 2-Row (Briess)7.578.9
Crystal (60L)110.5
Chocolate.757.9
Black Patent.252.6
Total Weight9.50
Mash & Sparge Water info.
Strike Temp.Mash In GallonsSparge GallonsSparge Temp.
171.1°F3.0 gal.6.0 gal.170°F
Hops
Hop VarietyAlpha Acid %Amt. (oz.)Boil (min.)Hop IBU
Northern Brewer - Pellet916039.5
Beer Stats
Estimated Beer ColorSGABV(%)AA(%)Balance Value (BV)
30 SRM1.0363.572.22.15
FGIBUCaloriesTarget BV
 1.01039.5158
(per 16 oz. Pint)
1.08
Target Beer Style Info. & Typical Ingredients
STOUT
Sweet Stout

SG Range: 1.044 to 1.060
FG Range: 1.012 to 1.024
IBU Range: 20 to 40
SRM Range: 30 to 40
The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website, www.bjcp.org.
Session Notes
Yeast Strain(s) Used: Wyeast 1028 London Ale
Fermentaion Temp: 68°F
1lbs Lactose at 50 minutes boil. Also add 5 heaping tablespoons Hershey's Special Dark. Steep mint leaves in boiled water (yeild 2 pints) add to secondary.