Oatmeal Stout Recipe - Dinner Mint Stout

Recipe Info

Recipe Image

Dinner Mint Stout

by on
All Grain
4.5 Gallon(s)
6.5 Gallon(s)
30 min
70%
For submission: Late summer/early fall seasonal Low ABV (3-6%) Minimal; avoid complication (barrel aging and etc.) Cost-effective in materials and retail Quick turnaround Adjunct/flavorings okay, sparingly Attention grabbing each == gram in H2O chemistry

This recipe was cloned from Thin Mint Stout.

Fermentables

65% - 2-Row - US
6.5
37
1
Mash
5% - Chocolate Malt - US
0.5
34
350
Mash
10% - Flaked Oats - US
1
37
1
Mash
10% - Lactose - Milk Sugar - US
1
41
1
Late
5% - Midnight Wheat - US
0.5
32
549
Mash
5% - Briess Caramel Vienne 20L
0.5
35
20
Mash

Hops

Willamette
2
Pellet
Boil
30 min(s)
5
29.6

Yeast

Fermentis Safale S-04
81%

Other Stuff

Fermax Yeast Nutrient
2
tbsp
Boil
Calcium Chloride CaCl2
1.1
each
Mash
Irish Moss
1
oz
Boil
Gypsum
1.9
each
Mash
Epsom Salt
1.1
each
Mash

Mash Steps

BIAB
Decoction
156
60 min

Special Instructions

1.
0.5-0.75 tsp mint extract secondary
2.
4oz Cocoa Nibs in secondary on day 8 of fermentation (about done with est gravity on day 7)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dinner Mint Stout
Oatmeal Stout
  • 4.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.060 OG
  • 1.011 FG
  • 29.6 IBU (tinseth) Bitterness
  • 0.49 BG:GU
  • 36.7° SRM Color
  • 70% Efficiency
  • 6.3% ABV Alcohol
  • 201 per 12oz Calories
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