I decided to try and re-make my chocolate mint stout because it’s summer and I have free mint growing in my back yard. Free is still a good price.
Unfortunately, I forgot to add any really dark malts in order to add some of the coffee flavors and prevent the beer from being too sweet. There’s been a run of sweetness in the brews I’ve made lately-not a bad thing-and while that’s OK, chocolate mint is…well, I am afraid of going overboard. The last beer didn’t have any really dark malts but it did have cocoa powder to help keep the sweetness down.
So, I have steeped about an ounce of Kafka II (note; I may be spelling that incorrectly) malt in about three cups of water, boiled it, and added the mixture to secondary. I realize that it’s not much but this interests me for several reasons:
First, it’s a chance to blend. I know, I know; I’m not blending beer exactly but I am blending concoctions and that’s interesting.
Second; I’m adding something that isn’t hops to secondary. Hops have an antiseptic element to them; yes, I’ve boiled the water and done what I need to do but the question still remains; did I screw this up?
It’s odd to say but screwing up actually seems interesting to me.
Third; it’s new. I haven’t done anything like this before. It always seemed that once wort was boiled and yeast added, that was it. I was stuck with whatever happened. However, talking to people who really know what they’re doing, I understand that this isn’t necessarily the case. Not that I can turn a bad beer into a great one but maybe I can tweak a solid beer and make it a little better.
So we shall see what happens.