Peppermint Porter
Brewed: 12/01/2019 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.
| 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 |
|
|
|
|
| Measured OG: |
|
1.055 |
|
Measured FG: |
|
1.018 |
| ADF: |
|
67 |
|
Measured ABV: |
|
4.9% | Ingredients
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
Mash Steps
| 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
Recipe Notes
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
| Brew Date: |
|
|
|
Strike Temp: |
|
|
| Mash Temps: |
|
|
| Pre-boil OG |
|
(1.047 SG) |
|
Pre-boil Vol |
|
(7.71 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
|
| Fermentation |
|
|
|
|
|
|
| Day 1: |
| Day ... |
| Day ... |
|