Imperial Mint Chocolate Creme Stout brewed by me and my three brothers over the Christmas holiday. It's namesake is in homage to the great Brothers Grimm fairy tales.
Fermentables
72% - Maris Otter Pale - UK
15
38
3
Mash
14% - Caramel/Crystal 120 - US
3
35
120
Mash
2% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
5% - Chocolate Malt - US
1
34
350
Mash
4% - Belgian Dark Candi Sugar - BE
0.75
36
275
Late
2% - Lactose - Milk Sugar - US
0.5
41
1
Late
Hops
Columbus
1.25
Pellet
Boil
50 min(s)
15
36.7
Chinook
1
Pellet
Boil
20 min(s)
13
16.2
Yeast
Wyeast Scottish Ale 1728
71%
Fermentis Safale US-05
81%
Other Stuff
Ground Cardamom
0.5
tsp
Boil
Vanilla Bean
1
each
Boil
Vanilla Bean
1
each
Secondary
Crushed Spearmint leaves
1.25
oz
Secondary
Cacao Nibs
1
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Add Candi sugar, lactose milk, whirlfloc tab with 10 minutes left of boil
2.Add 1 vanilla bean and cardamom with 5 minutes left of boil
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