Mexican Chocolate Stout - Beer Recipe - Brewer's Friend

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Mexican Chocolate Stout

331 calories 34 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.273 (recipe based estimate)
Post Boil Gravity: 1.099 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Hop Utilization: 99%
Calories: 331 calories (Per 12oz)
Carbs: 34 g (Per 12oz)
Created: Thursday February 24th 2022
1.099
1.025
9.8%
9.5
40.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Dry Malt Extract - Amber7 lb Dry Malt Extract - Amber 42 10 42.8%
6.60 lb Liquid Malt Extract - Amber6.6 lb Liquid Malt Extract - Amber 35 10 40.4%
13.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
16 oz Munich Dark 20L16 oz Munich Dark 20L 34 20 6.1%
16 oz American - Black Barley16 oz Black Barley 27 530 6.1%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 4.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz El Dorado (15.7 AA)1 oz El Dorado (15.7 AA) Hops Pellet 15.7 Boil 50 min 6.87 50%
1 oz El Dorado (15.7 AA)1 oz El Dorado (15.7 AA) Hops Pellet 15.7 Boil 10 min 2.62 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
11.50 g Baking Soda Water Agt Other 1 hr.
5.50 g Epsom Salt Water Agt Other 1 hr.
4 g Slaked Lime Water Agt Other 1 hr.
4 oz Coffee Extract Flavor Boil 10 min.
3 tsp cinnamon Flavor Boil 10 min.
3 tsp Nutmeg Flavor Boil 10 min.
2 each habanero chile, dried, chopped Spice Boil 10 min.
2 each whole ancho chiles, dried, chopped Spice Boil 10 min.
4 each whole guajillo chiles, dried, chopped Spice Boil 10 min.
6 oz cacao nibs Flavor Secondary 0 min.
1 each habanero chile, dried, chopped Spice Secondary 0 min.
0.50 oz Saigon Cassia Cinnamon chips or sticks Spice Secondary 0 min.
2.75 tsp vanilla Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
63.25 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 172 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 8.2 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Steeping -- 165 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.31 g | 25.3 qt) 1.24 5  
Mash volume with grains (equipment estimates 6.31 g | 25.3 qt) 1.46 5.8  
Grain absorption losses (steeping) -0.34 -1.4  
Volume increase from sugar/extract (early additions) 1.1 4.4  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.24 5
Equipment Profile Used: System Default
"Mexican Chocolate Stout" American Porter beer recipe by DJC. Extract, ABV 9.78%, IBU 9.49, SRM 40.93, Fermentables: (Dry Malt Extract - Amber, Liquid Malt Extract - Amber) Steeping Grains: (Munich Dark 20L, Black Barley, Carapils (Dextrine Malt)) Hops: (El Dorado (15.7 AA)) Other: (Baking Soda, Epsom Salt, Slaked Lime, Coffee Extract, cinnamon, Nutmeg, habanero chile, dried, chopped, whole ancho chiles, dried, chopped, whole guajillo chiles, dried, chopped, cacao nibs, Saigon Cassia Cinnamon chips or sticks, vanilla)
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  • Last Updated: 2022-04-06 18:56 UTC
  • Snapshot Created: 2022-02-24 18:23 UTC
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