Peppermint Porter
Brewed: 12/1/2019 Kegged: 12/27/2019
Late Autumn of 2019, I came across a Peppermint Porter recipe in Zymurgy Magazine. The thing that intrigued me about this recipe is that it used Peppermint Tea to provide the peppermint flavoring.
I decided to give this technique a try.
It turned out pretty good. I was expecting there to be more of a peppermint flavor than what came out, but after drinking some, I decided that this is a good thing.
When it came out, I used this beer to blend with Will-o-Wisp Pumpkin Ale so that I could help the SheppyBrew Beer Model finish that beer.
For more information on the Peppermint Porter (and other Sheppybrew peppermint beers, see Sheppy's Blog: Peppermint.
| Peppermint Porter --- Batch 1 |
| Style | American Porter | Batch Size | 5.50 gal | |||
| Type | All Grain | Boil Size | 7.71 gal | |||
| Brewhouse Efficiency | 70.00 | Boil Time | 60 minutes |
Recipe Characteristics
| Recipe Gravity | 1.057 SG | Estimated FG | 1.016 SG | ||||
| Recipe Bitterness | 30.8 IBUs (Rager) | Alcohol by Volume | 5.4 % | ||||
| BU : GU | 0.540 | ||||||
| Recipe Color | 31.6 SRM |
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| Measured OG: | 1.055 | Measured FG: | 1.018 | ||||
| ADF: | 67 | Measured ABV: | 4.9% |
Ingredients
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 10.00 g | Calcium Chloride (Mash 60.0 mins) | Water Agent | 1 | - |
| 9 lbs | Pale Malt, Maris Otter (3.0 SRM) | Grain | 2 | 73.5 % |
| 2 lbs | Oats, Golden Naked (Simpsons) (10.0 SRM) | Grain | 3 | 16.3 % |
| 12.0 oz | Midnight Wheat Malt (550.0 SRM) | Grain | 4 | 6.1 % |
| 8.0 oz | Crystal, Extra Dark (Simpsons) (160.0 SRM) | Grain | 5 | 4.1 % |
| 0.500 oz | Magnum [12.70 %] - First Wort 60.0 min | Hop | 6 | 27.3 IBUs |
| 1.00 Items | Whirlfloc Tablet (Boil 15.0 mins) | Fining | 7 | - |
| 1.000 oz | Goldings, East Kent [5.30 %] - Boil 5.0 min | Hop | 8 | 3.5 IBUs |
| 10.00 Items | Peppermint Tea (Boil 0.0 mins) | Flavor | 9 | - |
| 1.0 pkg | Windsor Yeast (Lallemand #-) [23.66 ml] | Yeast | 10 | - |
| 1.00 tsp | Yeast Nutrient (Primary 15.0 mins) | Other | 11 | - |
Mash Profile
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 15.31 qt of water at 168.2 F | 156.0 F | 45 min |
Batch sparge with 2 steps
(Drain mash tun , 5.35gal) of 168.0 F water
Water profile assumes BeerSmith Denver profile start
Final: Ca=111; Mg=9; Na=21; SO=51; Cl=165; HCO3=104;
Brew as directed from recipe.
Add tea bags at flameout and let steep for 5 minutes.
Cool wort to as close to 60 degrees as possible.
Ferment at room temp for 2 weeks.
Keg carbonate.
Brewing Record
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| Pre-boil OG | (1.047 SG) | Pre-boil Vol | (7.71 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
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