Mexican Chocolate Stout 5/24 - Beer Recipe - Brewer's Friend

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Mexican Chocolate Stout 5/24

216 calories 22.8 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: 6.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 216 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Tuesday May 14th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb Bestmalz - BEST Pilsen9.25 lb BEST Pilsen 37 1.9 72.5%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 3.9%
4 oz German - Carafa III4 oz Carafa III 32 535 2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.9%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.9%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.9%
4 oz Lactose (Milk Sugar)4 oz Lactose (Milk Sugar) 41 1 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Artisan - Citra0.4 oz Citra Hops Pellet 11.7 Boil at 212 °F 60 min 17.83 66.7%
0.20 oz Artisan - Citra0.2 oz Citra Hops Pellet 11.7 Boil 15 min 4.42 33.3%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Chalk Water Agt Mash 1 hr.
0.25 tsp Epsom Salt (MgSO4) Water Agt Mash 1 hr.
0.50 tsp gypsum (calcium sulfate) Water Agt Mash 1 hr.
1 tsp Calcium Chloride Water Agt Mash 1 hr.
0.08 oz Whirlfloc Fining Boil 15 min.
0.25 tsp Yeast Nutrient Other Boil 15 min.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 each Vanilla Bean Spice Secondary 7 days
4 oz Cacao Nibs Spice Secondary 7 days
2 each cinnamon sticks Spice Secondary 7 days
6 each Ancho Chiles Spice Secondary 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.47 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 162 °F 152 °F 60 min
2.5 gal Sparge 180 °F 165 °F 5 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.75 15  
Mash volume with grains 4.75 19  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.57 g | 18.3 qt) 4.54 18.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.29 33.2
Equipment Profile Used: System Default
 
Notes

Cover spices in vodka and steep for 4-7 days

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  • Last Updated: 2024-05-15 14:40 UTC