Ingredients:
1 Pound Of American Caramel 60L
1/2 Pound Of Dry Roasted Barley
1/2 Pound Of American Black Patent
3 Pounds Of Muntons Dry Dark
6 Pounds Of Liquid Dark Extract
1.5 Ounces Of Cascade [Pellets 5.50 %AA]
1/2 Ounce Of Hallertau [Pellets 4.50 %AA]
0.5 Pound Of American Chocolate Malt
12 Mint Leaves
2 Teaspoons Of Gypsum
Ale Yeast
Information:
Serving Size 50
276 Calories Per Serving
1 Grams Of Fat
Preparation Directions:
To begin with, steep your crushed grains and two teaspoons of gypsum at 160 degrees Fahrenheit, for 35 minutes exactly. Next up, boil your liquid dark extract, Muntons Dry Dark, 6 mint leaves, and Cascade hops for 30 minutes. Afterwards, add in the American chocolate malt, and again boil it for 30 more minutes. About 5 minutes before chocolate malt has been boiled, add the Hallertau hops for the remaining time. Now let the brew ferment for about 10 days. Then rack it to a secondary and add the remaining 6 mint leaves. Again ferment for an additional 10 days. Using clean sterile bottles, add in 1.25 cups of dry malt extract, and let sit in a cool dark place for about 1 more month. Be sure your bottled brew is out of direct sunlight, and remains cool at about 60 degrees Fahrenheit. Feel free to adjust the mint amount, depending on how far forward you want to push the minty taste. Some prefer to keep it a background taste. With the chocolate, you can also increase the dosage, if you really want an ultra chocolate minty brew. I find that create 1 brew several times is the best way to create that perfect personal taste preference.
