Homebrew Beer Recipes | Page 2171 | Browse 315,000+ at Brewer's Friend

Author:

HappyAppy

Boil Size: 13 Gallons

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/2/2017 3:02 AM

Notes: Mexican Chocolate Stout was one of the first beers that Copper Kettle Brewing Company brewed after it opened in Denver, Colorado, in 2011. The beer won gold the same year at the Great American Beer Festival (GABF) in the Herb and Spice Beer category.

Mexican Chocolate Stout is a dry stout to export strength of around 7 percent ABV. To that they add chile peppers and cinnamon at two stages of the brewing process, along with cacao nibs in the fermented beer.

According to Copper Kettle’s owner and head brewer, Jeremy Gobien, Mexican Chocolate Stout is very sensitive to temperature, and warm storage can deteriorate the spice flavors. So keep it cold and drink it fresh!

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.075
FG: 1.016
IBUs: 50
ABV: 7.5%

MALT/GRAIN BILL
11 lb 4 oz (5.1 kg) 2-row malt
1 lb (454 g) chocolate malt
12 oz (340 g) dextrine malt
12 oz (340 g) crystal malt 77L
12 oz (340 g) roast barley
8 oz (227 g) flaked oats

HOPS AND ADDITIONS SCHEDULE
1 oz (28 g) Warrior [16% AA] at 60 minutes

Spice Addition #1—Steep in whirlpool
½ habanero chile, dried, chopped
4 whole guajillo chiles, dried, chopped
2 whole ancho chiles, dried, chopped
2 oz (57 g) Saigon Cassia Cinnamon chips or sticks

Spice Addition #2—Post Fermentation “Dry Spicing”
¼ habanero chile, dried, chopped
0.5 oz (14 g) Saigon Cassia Cinnamon chips or sticks
1 oz (28 g) cacao nibs

YEAST
White Labs WLP001 California Ale Yeast

DIRECTIONS
Mash at 150°F (65°C) for 60 minutes. Collect the wort and begin a 60-minute boil with a single hops addition for bittering only. Cut up the chile peppers and steep the chile pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 10 minutes after the boil is complete. Ferment using a neutral ale yeast at 68–70°F (20–21°C). When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.

Author:

Boil Size: 52.2 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 63

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 22 ° C

Priming Method: co2

Priming Amount: N/A

Creation Date: 11/15/2023 3:06 PM

Notes: 21 liter-ish i båda hinkarna

Hink 1:
Jäst: Kveik
Torrhumle: 200g Strata
OG: 1.068
FG: 1.016
ABV: 6,7%

Hink 2:
Jäst: BRY-97
Torrhumle: 200g Cascade
OG: 1.068
FG: 1.016
ABV: 6,7%

Author:

rachmarbracken@yahoo.com

Boil Size: 6.84 Gallons

Boil Time: 60

Boil Gravity: 1.037

Efficiency: 62

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 90 ° F

Priming Method: co2

Priming Amount: N/A

Creation Date: 10/26/2021 1:59 AM

Notes:

Author:

RustyBarrelHomebrewing

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.073

Efficiency: 54

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/25/2021 6:15 PM

Notes: As of 8.4 its been at garage temp in the keg and is now down to 1040 for 6.5%.
===============================
7/22/2021
ok the brew came out bad. under attenuated. 1.040. i let it go 4 1/2 days before cold crashing. not sure what happened. here are some factors that could be fixed :
* possible underpitch - used a jar of hornindal that was made from a big starter and split 3 ways. next time maybe add whole pouch?
* possible yeast strain stubbornness - i think chad ritter said hornindal is a pain in the ass. next time switch back to hothead or try another strain
* possible lack of nutrients - ive heard some kviek need nutrients to do the job, but that wasnt the case with hothead
* possibly need to feed in the fermentables. added sugar andhoney to the boil - maybe next time add them a day or two later, possibly with some DME
* possible efficiency and mash problem - low pH readings but need to fix meter. low efficiency for sure. need to boil longer. maybe mash longer. maybe not getting full conversion andor proper formation of short/long chains
* possible grain crush issue
* possible water chemistry issue - need to re-evaluate

I'm also reading now that hornindal can under attenuate if you dont under pitch. use 1 tsp per 5 gallons. and need to use yeast nutrient.
https://www.reddit.com/r/Homebrewing/comments/bfsp1y/hornindal_kveik_does_not_waste_any_time/elhte6s/

===============================
7/15/2021
having some kind of serious mash problem. only 50 some % efficient. pH coming out way low - read under 4.6 yesterday. not sure if pH meter needs recalibration or broken but its measuring 7.5 - 6.75 on RO water.

also there is something kind of strange about the water calculator. its possible it had me entering the salts for the full volume of water and not just the mash, thereby going too acidic. next time consider just treating all 10 gallons of water, not just the 8 that fit in the HLT.
===============================
7/14/2021
brew day.

fine tuning the water. since we need almost 10 gallons water, i am changing the calculator to treat 8 gallons water (all that will fit in my digiboil), we will use 6.7 gallons for the mash as instructed. There will be 1.3 of gallons of treated water remaining, will then top that up with about 1.7 gallons of straight up RO water and use that 3 total gallons for sparge water.

===============================
6/28/2021
making more adjustments... thinking 9% better than 10. reducing vienna.

altering hop schedule for simplicity. really changed it a lot actually.

adding water profile.

==================================================
half ass constructed from here :
http://secretlevelbrewing.com/bells-hopslam-clone.html

which itself is a customized version of the real clone posted on bells website, mine is customized further for simplicity in hop schedule. grain bill adjusted as well. not sure what pale ale malt is so im using vienna.

Author:

Boozy Mcboozerson

Boil Size: 7.25 Gallons

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 75

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 6/24/2020 2:32 PM

Notes: Mash at 154 degrees. Based on Eport Porters from Whitbread and Barclay Perkins originally brewed in 1855.

Author:

Boil Size: 130 Litres

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 4/17/2019 4:50 AM

Notes:

Author:

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.054

Efficiency: 68

Mash Thickness: 1

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/2/2018 3:28 AM

Notes:

Author:

Dirty Beaker Brewing

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 63

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 63 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/17/2018 5:02 PM

Notes: 20 Fathoms Deep wins second place award in the American Dry Stout category at the 2018 Wine and Hop Shop Stout Fest March 31st, 2018 in Madison WI.

Author:

Backyard

Boil Size: 60 Litres

Boil Time: 60

Boil Gravity: 1.052

Efficiency: 87

Mash Thickness: 2.9

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/8/2017 1:36 PM

Notes:

Author:

Anthony Holt

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.047

Efficiency: 75

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.5

Primary Temp: 50 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/4/2017 5:15 AM

Notes:

Author:

Mzlsimsmzl

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 68

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: 14 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/28/2015 11:01 PM

Notes:

Author:

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 35

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 0.35

Primary Temp: 68 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 9/8/2017 12:06 AM

Notes: Extract half of blended BIAB/Extract NEIPA. Same hop schedule used.

Author:

kregcarter

Boil Size: 4.5 Gallons

Boil Time: 90

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 67 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2017 8:22 PM

Notes:

Author:

Brew Lab

Boil Size: 6 Gallons

Boil Time: 60

Boil Gravity: 1.043

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2017 5:27 PM

Notes:

Author:

bisand

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: 3.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/21/2016 8:11 PM

Notes: Notes on Whirlpool taken from http://www.homebrewtalk.com/showpost.php?p=3565328&postcount=45

Alright, so now that they're carbed up and conditioned the side by side test was done today. I also had my friend taste them without knowing which one was which.

The recipe, it's pretty out of season.
10# pilsner
8# gambrinus "esb" malt
1# carafoam
.5# honey malt
mash @ 154
90 minute boil

.8oz magnum @12.5%

When it was chilling time i split the beer into 2 pots and added .7oz saphir to each, immediately chilling the first 5 gallons and letting the other 5 sit there while the first batch chilled. Each bucket received a re-hydrated pack of S-05. The OG was 1.042 and I didn't measure the FG.

The verdict? Steeping the hops for 20 or so minutes before chilling will get more aroma and flavor out of them. All the hops were pellets.

The one that was chilled instantly doesn't really have any hop qualities at all, maybe a tiny "green" or "plant" flavor if you search for it. Pretty much a waste of hops, it mostly has a mild candy-like sweetness with a bit of malt flavor, but overall it's quite a low-flavor chuggable beer. I'd probably like it more if it was hot outside.

The one that was steeped has a modest, bright hop essence that mixes nicely with that sweetness. You can actually smell a bit of hops in it and taste them too. It's still a real mild, chuggable low-flavor beer, but there's more going on than in the other one. I think the steeped beer has a teensy bit more bitterness, but I couldn't tell until i re-tasted them to see what the difference was.

So there we go! I'm excited to find out how much more intense my hoppy brews are going to start getting pretty soon here.

Author:

Caspermhead

Boil Size: 1.5 Gallons

Boil Time: 60

Boil Gravity: 1.042

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 65 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/27/2016 12:36 PM

Notes: No idea what I'm doing yet, this was only my 2nd ever brew using my own recipe and not a kit. Aimed for a sort of IPA but easy on the hops as the wife likes less bitter beers. Worked out pretty well. Pleasant aroma, fruity, slightly floral with a rounded and mellow citrus flavour with caramel undertones.

Author:

L&D BrewCo

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 66 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/27/2015 4:26 PM

Notes:

Author:

Boil Size: 75 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 68

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 18 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2015 9:21 PM

Notes:

Author:

hinran

Boil Size: 25 Litres

Boil Time: 90

Boil Gravity: 1.052

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2015 7:11 PM

Notes: Move to secondary after 7 days

Author:

Gustavo Marsan

Boil Size: 23 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 47.5

Mash Thickness: 2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: 20 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/4/2015 3:22 PM

Notes: BREW SHEET
15 SRM
IBU 60
ABV 6-6,5%

Água tratada com:

Gypsum.....16g
Epsom......4g
Sal........2g
Chalk......5g
Bicarbonato...1g