Copper Kettle Mexican Chocolate Stout - Beer Recipe - Brewer's Friend

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Copper Kettle Mexican Chocolate Stout

226 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Craft Beer & Brewing - Copper Kettle Brewing
Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday January 29th 2016
1.069
1.012
7.4%
57.0
38.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pale 2-Row13.5 lb Pale 2-Row 37 1.8 75.8%
18 oz American - Chocolate18 oz Chocolate 29 350 6.3%
14 oz American - Carapils (Dextrine Malt)14 oz Carapils (Dextrine Malt) 33 1.8 4.9%
14 oz American - Caramel / Crystal 75L14 oz Caramel / Crystal 75L 33 75 4.9%
14 oz American - Roasted Barley14 oz Roasted Barley 33 300 4.9%
9 oz Flaked Oats9 oz Flaked Oats 33 2.2 3.2%
285 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16.5 Boil 60 min 56.96 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Habanero Chile-Dried Chopped Herb Boil --
4 each Guajillo Chile-Dried Chopped Herb Boil --
2 each Ancho Chile-Dried Chopped Herb Boil --
2 oz Saigon Cassia Cinnamon Stick Spice Boil --
0.25 oz Habanero Chile-Dried Chopped Herb Secondary --
0.50 oz Saigon Cassia Cinnamon Stick Spice Secondary --
4 oz Cacao Nibs Flavor Secondary --
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Whirlfloc Tablet Fining Boil 5 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 311 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Below was based on adding roasted/crystal malts as a late steep. Won't late steep next time as it did not add enough color or flavor of these malts. Below additions will change completely next time around.

Lactic Acid: 2.8ml in mash water, 1.4ml in sparge water.

Gypsum: 1.7g in mash water, 1.4g in sparge water.

Calcium Chloride: 2.2g in mash water, 1.9g in sparge water.

1/4 Campden Tablet in both mash & sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.57 22.3  
Mash volume with grains 6.99 28  
Grain absorption losses -2.23 -8.9  
Remaining sparge water volume 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.04 g | 32.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 6.46 g | 25.9 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10.48 41.9
Equipment Profile Used: System Default
 
Notes

Copper Kettle Brewing won a gold medal at the 2011 GABF.

Cut up the chiles and steep the chile blend and cinnamon sticks in a nylon bag after knock out for at least 10 minutes.

Ferment at 68-70. When final gravity is reached, steep the 'dry spices' for 3-5 days.

Recipe in Craft Beer & Brewing:https://beerandbrewing.com/VlOCax8AAFANy3x6/article/copper-kettle-mexican-chocolate-stout-recipe

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  • Last Updated: 2016-07-01 15:47 UTC