Chocolate Mint Coffee Stout

Classification: stout, mint stout, chocolate, coffee, extract

Source: Robert Barnes (LVBob56@gnn.com), r.c.b., 10/18/96

This beer tastes great but needs to be served warmer to taste all the flavors. I think the chocolate and coffee flavors blend nicely with the dark roasted stout flavors. I couldn't taste as much coffee as I wanted to so on my next batch I greatly increasted the amount of coffee. It came out (I think) even better.

Ingredients:

1 cup black patent
1 cup roasted barley
1 cup chocolate
1 can Telford Shamrock Stout (4 lb.)
3 lb. dark DME (Telford)
2 oz. Hershey's unsweetened baking chocolate
1/4 cup Hershey's Mint Chocolate Syrup
1/2 cup Hershey's cocoa
1/4 cup Chocolate Mint coffee (ground)
1 oz. Perle (8%) half at boil, half at 30 minutes
1 oz. Hersbrucker (1.5%) finishing
2 packs Nottingham ale yeast

Procedure:

Leave grains in for 10 minutes of the boil.