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

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New Mexican Hot Chocolate Stout

223 calories 29.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 50% (brew house)
Source: brew pastor on brew toad, remixed by skonkiel
Calories: 223 calories (Per 12oz)
Carbs: 29.1 g (Per 12oz)
Created: Wednesday December 24th 2014
1.066
1.025
5.4%
28.1
48.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 62.1%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 10.4%
0.44 lb Lactose (Milk Sugar)0.44 lb Lactose (Milk Sugar) 41 1 9.1%
0.38 lb American - Chocolate0.38 lb Chocolate 29 350 7.9%
0.38 lb American - Black Malt0.38 lb Black Malt 28 500 7.9%
0.13 lb American - Roasted Barley0.13 lb Roasted Barley 33 300 2.7%
4.83 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 50 min 28.12 100%
1 oz / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Albuquerque, NM Zone 6 (2012)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 6 22 21 60 136
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal -- -- 155 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.94 g | 15.8 qt) 2.41 9.6  
Mash volume with grains (equipment estimates 3.94 g | 15.8 qt) 2.52 10.1  
Grain absorption losses (steeping) -0.17 -0.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 4.04 g | 16.2 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 2.5 10  
Going into fermentor 2.5 10  
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: 2.41 9.6
Equipment Profile Used: System Default
 
Notes

FOR FIVE GALLON BATCH (2.5 gallon batch sizes in parentheses)

Boil
(2) 4 cinnamon sticks at 10 min
(4 Tbsp) roasted Hatch peppers at 10 min
(2) 4 oz cocoa powder at 0 min

Primary
1 vial of ClarityFerm

Secondary
(.5) vanilla bean
(2) 3 cinnamon sticks
(2 handfuls) 7 oz cacao nibs
(2 tbsp) 4 Hatch peppers

Making a New Mexican version of a killer beer style. How's it New Mexican? I'm using Hatch chiles instead of seranno peppers. Also, because I'm a gringa, am halving the pepper content--I can't take the heat.

Made gluten-free/gluten-removed for the Wife.

Tasting notes, pre-carb (1/10/2015):

  • Started off with a lot of coffee taste (maybe too much roasted barley?)
  • Not too sweet
  • Barely taste any heat from peppers, but it's got a great peppery aroma (and a vanilla & chocolate aroma, too). Get a bit of lingering heat on the lips.
  • Had no problem with "chalkiness" due to cocoa powder (something reported by the original recipe's creator)

    From the original recipe: "My inspiration for this idea is a Mexican hot chocolate. Sweet chocolate and cinnamon taste with a hint of spiciness from the cayenne. I used bakers chocolate melted in a cup of water in this batch because the first one tasted a bit chalky when i used cocoa powder. i also used Zimbabwe Bird peppers not Seranno but they are close on the Scoville scale."

    h/t to "brew pastor" on Brew Toad https://www.brewtoad.com/recipes/mexican-stout
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  • Last Updated: 2015-07-27 02:53 UTC
  • Snapshot Created: 2014-12-24 21:31 UTC
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