Mint Chocolate Creme Brulee Stout — Imperial Stout

Name: Mint Chocolate Creme Brulee Stout
Yield: 20.8 L
Ingredients: 6.8 kg Pale Malt, Maris Otter; 1.36 kg Caramel/Crystal Malt -120L; 0.23 kg Carapils (Dextrine Malt); 0.45 kg Pale Chocolate; 0.34 kg Brown Sugar, Dark; 0.23 kg Lactose (Milk Sugar); 35 g Columbus (hops); 28 g Chinook (hops); Yeast: Wyeast - Scottish Ale

Mint Chocolate Creme Brulee Stout: a Imperial Stout homebrew recipe on DunkerBrew. View the full ingredients and brew it free.

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