Mexican Xmas Stout - Beer Recipe - Brewer's Friend

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Mexican Xmas Stout

349 calories 36.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.54 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 349 calories (Per 12oz)
Carbs: 36.2 g (Per 12oz)
Created: Tuesday December 19th 2023
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Kentucky Breakfast Stout Clone

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OG: 1.093 FG: 1.023 ABV: 9.2% IBU: 53

1.104
1.027
10.2%
46.9
45.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 64.4%
3 lb Munich3 lb Munich 37 6 13.8%
1 lb Bairds - Medium Crystal1 lb Medium Crystal 35.4 75 4.6%
1 lb American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L 33 75 4.6%
0.50 lb American - Chocolate0.5 lb Chocolate - (late mash tun addition) 29 350 2.3%
1 lb Simpsons - Golden Naked Oats1 lb Golden Naked Oats 27 7 4.6%
0.75 lb United Kingdom - Coffee Malt0.75 lb Coffee Malt - (late mash tun addition) 36 150 3.4%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt - (late mash tun addition) 33 550 2.3%
21.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil at 212 °F 60 min 46.88 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Yeast Nutrient Other Boil 10 min.
3 g Gypsum Water Agt Mash 0 min.
0.80 g Epsom Salt Water Agt Mash 0 min.
3.20 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 oz Cinnamon Spice Whirlpool 0 min.
0.50 oz Cinnamon Spice Secondary 0 min.
1 oz Cocao Nibs Flavor Secondary 0 min.
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 898 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.21 psi       Temp: 35 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Chesapeake Water March 2023
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9.4 3 62 63 62 94
Ca - 51
Mg - 7
Na - 36
Cl - 63
SO4 - 62
HC03 - 94
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.23 gal BIAB Infusion 161 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.25 gal (49 qt). Suggest reducing initial strike volume to 10.26 gal (41.04 qt) and adding 0.25 gal (0.99 qt) sparge/top-off. 10.51 42  
Strike water volume (equipment estimates 10.01 g | 40 qt) 10.51 42  
Mash volume with grains (equipment estimates 11.75 g | 47 qt) 12.25 49  
Grain absorption losses -2.72 -10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.54 30.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 10.51 42
Equipment Profile Used: System Default
 
Notes

8.4% ABV 49 IBU

14 lb Maris Otter (67.5%)
3 lb Munich I (14.5%)
1 lb English Medium Crystal (4.8%)
1 lb Golden Naked Oats (4.8%)
0.75 lb Coffee Malt (3.6%)
0.5 lb Chocolate Malt (2.4%)
0.5 lb Midnight Wheat (2.4%)

Mash:
Single Infusion mash at 155 F (68 C) for 60 min

Water (ppm): Ca: 51, Mg 7, Na 36, Cl 63, SO4 62, HCO3 94
Add to 8 gal (30 L) RO water: 2g Gypsum, 2g Epsom, 3g CaCl2, 4g NaHCO3
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min boil:
60 min - 1.25 oz (35g) Warrior (15.4% AA) (49 IBU)
0 min - Add 2 oz (56g) Cinnamon sticks

OG: 1.091

Yeast: Imperial A31 Tartan

Ferment for 2-3 weeks at 62 F (16 C), adding 0.5 oz (14g) Cinnamon sticks and 2 oz (56g) Cacao Nibs for 1-2 more weeks. After this, package and optionally add tincture from 2 oz more cacao nibs to keg.

FG: 1.028

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  • Last Updated: 2023-12-20 03:05 UTC