So here you have it: the chocolate mint beer I made
It’s…alright. Let me tell you what’s going on here.
First, this is a brown and I really would have preferred that it resemble a porter or, to be honest, a stout. Unfortunately, I can’t quite seem to get the mouthfeel right. This beer is decent, don’t get me wrong, it’s just not quite where I was hoping it would be.
I may need to up the fermentables to get there, certainly using the correct grain bill all at once would help and I’ve also been told that oatmeal can provide the kind of mouthfeel I’m hoping to achieve. So there are some options: I may have to run this by some OBC members to see what they think.
Second, I don’t really notice the mint qualities. They seem faint in the aroma, like early morning lake fog, and at the end there’s a bit of a sheen, like gasoline on the water. I was hoping for something a little stronger. I’m told by others that there’s just enough mint in this beer and everything is fine so I guess it’s OK. I may need a broader sample size for feedback.
Finally, this beer is a touch overcarbonated. Darker beers are generally flatter and with the results from this beer, I think I can say with certainty that yes, the adding of bread yeast to the bottling syrup really does boost the carbonation. It’s a great trick and useful for many beers but not such a good idea for this style.
Brew date: 7.29.11
.24 lb 120 malt
.5 lb choco
.25 lb roasted barley
.25 lb dark munich
7 lb LME
.5 oz Hallertauer @
.5 oz UK Fuggles @ 60
Yeast: Wyeast 1768, English Bitter
Added 1 oz of Kafka II malt to 3 cups water, steeped and added to secondary on 8.10