Chocolate Peppermint Baltic Porter
  • jlwjlw
    Posts: 16,449
    I can't take full credit for this recipe I modified some things from the original.

    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: Chocolate Peppermint Baltic Porter
    Brewer: Santa Clause
    Asst Brewer:
    Style: Baltic Porter
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 7.19 gal
    Post Boil Volume: 5.98 gal
    Batch Size (fermenter): 5.25 gal
    Bottling Volume: 5.25 gal
    Estimated OG: 1.098 SG
    Estimated Color: 33.7 SRM
    Estimated IBU: 44.5 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.1 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt Name Type # %/IBU
    12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 63.2 %
    3 lbs Munich Malt (9.0 SRM) Grain 2 15.8 %
    1 lbs Oats, Flaked (1.0 SRM) Grain 5 5.3 %
    1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.3 %
    8.0 oz Chocolate Malt (450.0 SRM) Grain 6 2.6 %
    8.0 oz Chocolate Wheat Malt (400.0 SRM) Grain 7 2.6 %
    1 lbs Honey Malt (25.0 SRM) Grain 4 5.3 %
    1.20 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 8 15.3 IBUs
    1.20 oz Willamette [5.50 %] - Boil 60.0 min Hop 9 16.8 IBUs
    0.60 oz Goldings, East Kent [5.00 %] - Boil 30.0 Hop 10 5.9 IBUs
    0.60 oz Willamette [5.50 %] - Boil 30.0 min Hop 11 6.5 IBUs
    1.0 pkg Edinburgh Ale (White Labs #WLP028) [35.4 Yeast 12 -


    Mash Schedule: Single Infusion, Medium Body, Batch Sparge
    Total Grain Weight: 19 lbs
    ----------------------------
    Name Description Step Temperat Step Time
    Mash In Add 24.75 qt of water at 167.2 F 152.0 F 60 min

    Sparge: Drain mash tun, Batch sparge with 1 steps (3.53gal) of 168.0 F water
    Notes:
    ------
    0.75 lbs of chocolate nibs at 15 min in boil

    1 oz of chocolate extract to secondary (this can be hard to find and I was unable to use chocolate extract)
    1 oz of vanilla extract to secondary
    0.25 chocolate nibs in secondary
    a few drops of peppermint extract in secondary (I think I used about 5)
    a few oz of peppermint schnapps in secondary

  • C_BC_B
    Posts: 80,628
    This looks great. I wonder... The extracts that coffee houses use? I know a guy at the local shop I could get an ounce no problem would that be the same stuff?. He has peanut butter, Carmel, chocolate, etc... I've been contemplating the possibility of a peanut butter chocolate stout experiment using these.
    "On it. I hate software." ~Cpt Snarklepants
  • jlwjlw
    Posts: 16,449
    CB said:

    This looks great. I wonder... The extracts that coffee houses use? I know a guy at the local shop I could get an ounce no problem would that be the same stuff?. He has peanut butter, Carmel, chocolate, etc... I've been contemplating the possibility of a peanut butter chocolate stout experiment using these.


    I think you could use that stuff too. I looked at everywhere locally. Even places like whole foods and couldn't find the stuff.
  • ceanntceannt
    Posts: 51,582
    I approve of this brew
    it's really tasty ...
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ThymThym
    Posts: 109,340
    ceannt said:

    I approve of this brew
    it's really tasty ...



    It sounds good
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,449
    It's a Christmas beer. Oh and I think I may mash higher next time. I might go for 154 or 155.
  • frydogbrewsfrydogbrews
    Posts: 44,679
    ceannt said:

    I approve of this brew
    it's really tasty ...



    yup, this and this.
  • scoobscoob
    Posts: 16,617
    Added to the brew list
    Jesus didn't wear pants