Mexican Chocolate Stout - Beer Recipe - Brewer's Friend

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Mexican Chocolate Stout

232 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Copper Kettle Brewing
Calories: 232 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Thursday November 2nd 2017
1.070
1.016
7.0%
50.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22.50 lb American - Pale 2-Row22.5 lb Pale 2-Row 37 1.8 75%
2 lb American - Chocolate2 lb Chocolate 29 350 6.7%
1.50 lb American - Carapils (Dextrine Malt)1.5 lb Carapils (Dextrine Malt) 33 1.8 5%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 5%
1.50 lb New Zealand - Roast Barley1.5 lb Roast Barley 32.7 736.04 5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.3%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Warrior2 oz Warrior Hops Pellet 16 Boil 60 min 50.83 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each 1/2 dried habenaro, chopped Spice Boil --
8 each whole guajillo chiles, chopped Spice Boil --
4 each 2 whole ancho chiles, dried, chopped Spice Boil --
4 oz Saigon Cassia Cinnamon chips or sticks Spice Boil --
2 each whirfloc Fining Boil 10 min.
0.50 each habanero chile dried Spice Secondary --
1 oz saigon cassia cinnamon Spice Secondary --
2 oz cacao nibs Spice Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 1.65 gal (6.6 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.5 qt/lb 11.25 45  
Mash volume with grains 13.65 54.6  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 5.33 g | 21.3 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 17 68
Equipment Profile Used: System Default
 
Notes

Mexican Chocolate Stout was one of the first beers that Copper Kettle Brewing Company brewed after it opened in Denver, Colorado, in 2011. The beer won gold the same year at the Great American Beer Festival (GABF) in the Herb and Spice Beer category.

Mexican Chocolate Stout is a dry stout to export strength of around 7 percent ABV. To that they add chile peppers and cinnamon at two stages of the brewing process, along with cacao nibs in the fermented beer.

According to Copper Kettle’s owner and head brewer, Jeremy Gobien, Mexican Chocolate Stout is very sensitive to temperature, and warm storage can deteriorate the spice flavors. So keep it cold and drink it fresh!

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.075
FG: 1.016
IBUs: 50
ABV: 7.5%

MALT/GRAIN BILL
11 lb 4 oz (5.1 kg) 2-row malt
1 lb (454 g) chocolate malt
12 oz (340 g) dextrine malt
12 oz (340 g) crystal malt 77L
12 oz (340 g) roast barley
8 oz (227 g) flaked oats

HOPS AND ADDITIONS SCHEDULE
1 oz (28 g) Warrior [16% AA] at 60 minutes

Spice Addition #1—Steep in whirlpool
½ habanero chile, dried, chopped
4 whole guajillo chiles, dried, chopped
2 whole ancho chiles, dried, chopped
2 oz (57 g) Saigon Cassia Cinnamon chips or sticks

Spice Addition #2—Post Fermentation “Dry Spicing”
¼ habanero chile, dried, chopped
0.5 oz (14 g) Saigon Cassia Cinnamon chips or sticks
1 oz (28 g) cacao nibs

YEAST
White Labs WLP001 California Ale Yeast

DIRECTIONS
Mash at 150°F (65°C) for 60 minutes. Collect the wort and begin a 60-minute boil with a single hops addition for bittering only. Cut up the chile peppers and steep the chile pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 10 minutes after the boil is complete. Ferment using a neutral ale yeast at 68–70°F (20–21°C). When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.

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  • Last Updated: 2017-11-02 03:07 UTC