Chocolate Peppermint Baltic Porter

jlw

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_B

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.

jlw

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.