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

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Mexican Hot Chocolate Stout-NB Kit

198 calories 25 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 1.8 gallons
Pre Boil Gravity: 1.124 (recipe based estimate)
Post Boil Gravity: 1.172 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: RICHARD MOEBIUS
Calories: 198 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Monday July 1st 2024
1.059
1.021
5.1%
27.9
37.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - LME Golden Light6 lb LME Golden Light 35 4 60%
1 lb Briess - DME Golden Light1 lb DME Golden Light 44.6 4 10%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 10%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Chocolate1 lb Chocolate 25 350 10%
0.50 lb Briess - Caramel Malt - 80L0.5 lb Caramel Malt - 80L 35 80 5%
0.50 lb Briess - Roasted Barley0.5 lb Roasted Barley 33.1 300 5%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 27.89 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 oz Cinnamon stick Spice Boil 10 min.
0.25 oz De Arbol Chile Spice Secondary 14 days
4 oz Cacao Nibs Spice Secondary 14 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
0.03 Pounds
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Moebius Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.92 g | 11.7 qt) 2.09 8.3  
Mash volume with grains (equipment estimates 2.92 g | 11.7 qt) 2.25 9  
Grain absorption losses (steeping) -0.25 -1  
Volume increase from sugar/extract (early additions) 0.66 2.7  
Pre boil volume (equipment estimates 3.34 g | 13.4 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 1.8 7.2  
Top off amount 3.45 13.8  
Going into fermentor 5.25 21  
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: 5.54 22.1
Equipment Profile Used: System Default
 
Notes

After 2 weeks primary, cover Cacao nibs and de-seeded Chiles in alcohol overnight. Put in beer and allow another 2 weeks in Secondary.

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  • Last Updated: 2024-07-01 23:58 UTC