Mexican Hot Chocolate - Beer Recipe - Brewer's Friend

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Mexican Hot Chocolate

232 calories 22.8 g 12 oz
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Beer Stats
Method: BIAB
Style: American Porter
Boil Time: 45 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.13 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Monday October 16th 2023
1.070
1.016
7.0%
52.3
45.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb Briess - Pale Ale Malt 2-Row5.5 lb Pale Ale Malt 2-Row 36.8 3.5 66.3%
0.80 lb Simpsons - Golden Naked Oats0.8 lb Golden Naked Oats 27 7 9.6%
8 oz Briess - Chocolate8 oz Chocolate 25 350 6%
0.25 lb Briess - Black Malt0.25 lb Black Malt 27 500 3%
0.50 lb Briess - Caramel Munich 60L0.5 lb Caramel Munich 60L 35.4 60 6%
0.25 lb Briess - Roasted Barley0.25 lb Roasted Barley 33.1 300 3%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 6%
8.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 5.4 Boil 30 min 52.3 100%
2 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Scottish Ale OYL-015
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Strike 157 °F 152 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.39 g | 21.5 qt) 5.32 21.3  
Mash volume with grains (equipment estimates 6.01 g | 24 qt) 5.94 23.8  
Grain absorption losses -0.98 -3.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 4.2 g | 16.8 qt) 4.13 16.5  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.32 21.3
Equipment Profile Used: System Default
"Mexican Hot Chocolate" American Porter beer recipe by Brewer #333578. BIAB, ABV 6.98%, IBU 52.3, SRM 44.99, Fermentables: (Pale Ale Malt 2-Row, Golden Naked Oats, Chocolate, Black Malt, Caramel Munich 60L, Roasted Barley, Lactose (Milk Sugar)) Hops: (Hallertau Mittelfruh)
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  • Public: Yup, Shared
  • Last Updated: 2023-10-20 17:09 UTC