Mexican Hot Chocolate Stout - Beer Recipe - Brewer's Friend

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Mexican Hot Chocolate Stout

277 calories 29.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hane
Calories: 277 calories (Per 12oz)
Carbs: 29.3 g (Per 12oz)
Created: Friday December 1st 2023
1.083
1.022
8.0%
44.4
50.0
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pale 2-Row - Toasted13.5 lb Pale 2-Row - Toasted 33 30 78.3%
0.50 lb Munich0.5 lb Munich 37 6 2.9%
0.50 lb US - Dark Chocolate Malt0.5 lb Dark Chocolate Malt 33 420 2.9%
0.50 lb DE - Carafa II0.5 lb Carafa II 31.5 415 2.9%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 5.8%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 30 min 44.43 100%
1 oz / $ 0.00
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 Volumes
 
Target Water Profile
Distilled Water
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
5.25 gal Batch Sparge 158 °F 150 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.09 24.4  
Mash volume with grains 7.39 29.6  
Grain absorption losses -2.03 -8.1  
Remaining sparge water volume (equipment estimates 2.65 g | 10.6 qt) 3.61 14.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.7 38.8
Equipment Profile Used: System Default
 
Notes

Tincture Ingredients:
85g Cacao nibs
28g Guajillo chile peppers (after chopping/deseeding, you’ll have about 19g)
20g Cinnamon stick (chopped)
1 fl oz (30mL) Vanilla extract
8 fl oz (237mL) Vodka

Tincture: POST FERMENTATION ADDITION
Chop the dry ingredients and add to a jar with a lid. Cover the dry ingredients with vodka and let sit at room temperature (closed) for about a week. Decant the liquid directly to the fermenter 2-3 days before transferring the beer to the keg.

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  • Last Updated: 2023-12-01 20:05 UTC