Peppermint Chocolate Stout

STATS
Est. OG:
Est. FG:
IBU:
SRM:
~ ABV%:

INGREDIENTS
3.0 lbs Munton's Plain Dark DME
2.0 lbs Munton's Plain Extra Dark DME
1.0 lbs Munton's Plain Amber DME
1.0 lbs Munton's Chocolate Malt
1.0 lbs Briess Crystal 20L Malt
0.25 lbs Black Patent Malt
0.25 lbs Munton's Roasted Barley

1.0 oz Northern Brewer (8.0% AA) - 60 min
1.0 oz Fuggle (4.2% AA) - 15 min
1.0 oz Willamette (4.7% AA) - 5 min

8.0 oz Baker's Unsweetened Baking Chocolate Squares
2 tea bags Peppermint Tea Leaves (dried and crushed)
1 tsp Irish Moss
5 drops peppermint extract

Wyeast 1084 Irish Ale

3/4 cups corn sugar for priming

RECIPE
1. Steep grains @ 138 F for 30 min.
2. Raise temp to 150 F and hold for 10 min.
3. Raise temp to 164 F and hold for 16 min.
4. Bring to boil and add all DME and hops as listed above.
5. With 15 min remaining, add chocolate, 1 tea bag of peppermint, and Irish Moss.
6. Add 1 tea bag of peppermint with 5 minutes remaining.
7. After boil, cool immediately and transfer to primary. Condition 9 days total.
8. After 7 days of conditioning, add 2 drops of peppermint extract.
9. After 8 days of conditioning, add 3 drops of peppermint extract.
10. Bottle and condition 23 days. Enjoy!

FINAL STATS
OG: 1.053
FG: 1.0176

ABV%: 4.57%