Chocolate Chili Imperial Stout - Beer Recipe - Brewer's Friend

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Chocolate Chili Imperial Stout

280 calories 25.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Darryl Snow
Rating:
4.00 (1 Review)

Calories: 280 calories (Per 330ml)
Carbs: 25.5 g (Per 330ml)
Created: Tuesday November 25th 2014
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.30 kg United Kingdom - Maris Otter Pale5.3 kg Maris Otter Pale 38 3.75 64.5%
0.65 kg American - Chocolate0.65 kg Chocolate 29 350 7.9%
0.65 kg American - Roasted Barley0.65 kg Roasted Barley 33 300 7.9%
340 g German - CaraMunich III340 g CaraMunich III 34 57 4.1%
340 g United Kingdom - Pale Chocolate340 g Pale Chocolate 33 207 4.1%
340 g Belgian - Special B340 g Special B 34 115 4.1%
400 g Flaked Oats400 g Flaked Oats 33 2.2 4.9%
200 g American - Carapils (Dextrine Malt)200 g Carapils (Dextrine Malt) 33 1.8 2.4%
8,220 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Horizon42 g Horizon Hops Pellet 12.5 Boil at 100 °C 60 min 57.14 60%
28 g East Kent Goldings28 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 0 min 40%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Whirlfloc Fining Boil 15 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
50 g Indonesian cacao nibs Flavor Secondary 21 days
100 g Javan espresso beans Flavor Secondary 21 days
2 each Indonesian vanilla pods Flavor Secondary 21 days
6 each Chopped dried Indonesian Cayenne chili peppers (with seeds) Flavor Secondary 21 days
2 g Table Salt Water Agt Mash 1 hr.
5 g Wyeast - Beer Nutrient Other Boil 15 min.
20 each Toasted American bourbon cask oak cubes Flavor Secondary 21 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 311 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Add 1tsp Calcium Chloride and a pinch of salt
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 68 °C 60 min
13 L Fly Sparge -- 77 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24.7
Mash volume with grains 30.1
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 9.5 L) 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 19 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 19
Total: 39.1  
Equipment Profile Used: System Default
 
Notes

Cold steep the roasted grains and add to the boil in the final 10 minutes.

Ferment 2 weeks @ 20 degrees

Age for 3 weeks on the flavoring ingredients

Age in the keg for at least 3 months for the flavors to mellow, especially the chili

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  • Last Updated: 2020-05-19 14:20 UTC