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Chocolate Mint Coffee Stout

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Chocolate Mint Coffee Stout

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Beer Style: Dry Stout (13A)
Recipe Type: extract
Yield: 5 US gallons

Dry Stout

Description:

This beer tastes great but needs to be served warmer to taste all the flavors. I think the chocolate and coffee flavors blend nicely with the dark roasted stout flavors. I couldn't taste as much coffee as I wanted to so on my next batch I greatly increasted the amount of coffee. It came out (I think) even better.

Ingredients:

  • 1 cup black patent
  • 1 cup roasted barley
  • 1 cup chocolate
  • 1 can Telford Shamrock Stout (4 lb.)
  • 3 lb. dark DME (Telford)
  • 2 oz. Hershey's unsweetened baking chocolate
  • 1/4 cup Hershey's Mint Chocolate Syrup
  • 1/2 cup Hershey's cocoa
  • 1/4 cup Chocolate Mint coffee (ground)
  • 1 oz. Perle (8%) half at boil, half at 30 minutes
  • 1 oz. Hersbrucker (1.5%) finishing
  • 2 packs Nottingham ale yeast

Click to Print Recipe

Procedure:

Leave grains in for 10 minutes of the boil.

Source: