top left corner

Peppermint Porter

Brewed: 12/01/2019   Kegged: 12/27/2019

PeppermintPorter.jpgLate 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
Measured OG:   1.055    Measured FG:   1.018
ADF:   67   Measured ABV:   4.9%


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    
Day 1: 
Day ... 
Day ... 

Brewing Notes:
12/01/2019 esheppy
Brew day went well today. Volume wasn't what I expected .. but oh well. 1.055 og.
12/02/2019 esheppy
Fermentation is going. 62ish degrees.
12/27/2019 esheppy
Kegged. 1.018 fg makes this 4.9% abv. Nice porter flavor. Peppermint is subdued. Chilling in beer fridge.
12/31/2019 esheppy
Shot of CO2
01/03/2020 esheppy
Tried a pint. Carbonation surprisingly close. Great color and clarity. Not a whole lot of peppermint, but it is in there.
01/17/2020 esheppy
Interesting. The peppermint gets more pronounced as the beer matures. Think I'll cut the tea by half if I make again.
01/26/2020 esheppy
Liking this today.
03/07/2020 esheppy
Still drinking. Mostly I blend this with Artic Vortex, which is a nice blend.
03/08/2020 esheppy
Killed the keg. That blend with Attic Vortex has really been good.
bottom left corner
SheppyBrew Home Page