Mint Chocolate Chip Stout Adam Boggs Mark Nelson Dry Irish Stout 5 Gallons MintChocolate Start Mash 12:05 156F Recirculation 1:10 Sparge 1:30 166F End Sparge 2:40 First-Wort Hops 2:50 Second Hops 3:10 Third Hops 3:40 Fourth Hops 3:50 Heat Off 4:10 End Chill 5:00 Pitch Yeast 5:25 Date Made 10/25/2009 1.052 Rack 11/04/2009 1.012 Superfluous racking while I tried to figure out what kind of stout to make. Flavor Addition 11/14/2009 1.022 Added 6 oz Scharffen Berger Cocoa Powder and 3 oz of chopped fresh mint (could substitute peppermint extract), boiled gently in some water to make a minty dark (sanitary) sludge. Strained out big chunks through a funnel into the secondary fermenter after cooling. Rack 11/18/2009 1.014 Settled quite a bit, and a little messy, so racked into a clean carboy after a few days. Bottled 12/08/2008 1.012 10lbs American 2-row Malt 1lb Roasted Barley 1lb Chocolate Malt 3/4lb Flaked Barley 1/2lb Caraffa II Malt 1oz Bramling Cross Hops 6.0% ALPHA FWH (substitute UK Kent Goldings) 3/4oz Bramling Cross 6.0% ALPHA (Bitter) 1/2 / 1/2oz Bramling Cross 6.0% / Fuggles 4.8% (Flavor) 1/2oz Fuggles Hops Pellets 4.8% ALPHA (Aroma) 1vial White Labs Irish Ale Yeast WLP004 8oz Scharffen Berger Cocoa Powder 4oz Fresh Mint Added 2 Tbsp gypsum to hot liquor and a pinch of irish moss toward end of boil as well. After racking to the secondary fermeter, I added cocoa powder and chopped fresh mint (could substitute peppermint extract), boiled gently in some water for 5-10 minutes to sanitize and make a minty dark sludge. Strained out big chunks through a funnel into the fermenter after cooling. Bottled with 2/3 cup corn sugar. Quite a distinctive mint character with noticible chocolatiness. I think the flavors will mellow and blend somewhat with time. If you like Thin Mint or Grasshopper cookies, peppermint bark, mint chocolate chip ice cream, or just want to have nice fresh breath right after drinking a beer, you're gonna love this one. And if not, well, there's always Coconut.