Notes
Recipe courtesy of Eddie Zinger.
Use unsweetened cocoa powder and 10 peppermint tea bags (make sure peppermint leaves are the only ingredient, can be found at Kroger).
Optional: On brew day, start making a tincture with 4 oz of cocoa nibs and just enough vodka to cover. Pour the whole slurry into the fermenter for the last 5 -7 days of fermentation for added chocolate flavor.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 8.50 lb |
Pale 2-Row (US) |
Mash |
77.27% |
| 1.00 lb |
Flaked Barley (US) |
Mash |
9.09% |
| 0.50 lb |
Carafa III (DE) |
Mash |
4.55% |
| 0.50 lb |
Chocolate (US) |
Mash |
4.55% |
| 0.50 lb |
Pale Chocolate |
Mash |
4.55% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 1.75 oz |
East Kent Golding - Pellet |
Boil |
60 Minute(s) |
5.0% |
32.59 |
Yeast
| Name |
Attenuation |
| Safale US-05 Dry Beer Yeast |
78% - 82% |
Other
| Name |
Amount |
Use |
Time |
| Peppermint |
10.00 each |
Boil |
10 Minute(s) |
| Cocoa Powder |
4.50 oz |
Boil |
5 Minute(s) |
Mash Schedule
| Temperature |
Time |
| 155 F |
60 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 65 F |
14 Day(s) |
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