Mexican hot chocolate - Beer Recipe - Brewer's Friend

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Mexican hot chocolate

207 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 30 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.85 gallons
Pre Boil Gravity: 1.022 (recipe based estimate)
Efficiency: 90% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Monday May 27th 2019
1.062
1.020
5.5%
29.2
33.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 oz American - Pale 2-Row19 oz Pale 2-Row 37 1.8 50%
6 oz Rolled Oats6 oz Rolled Oats 33 2.2 15.8%
4 oz German - De-Husked Caraf II4 oz De-Husked Caraf II - (late boil kettle addition) 32 418 10.5%
3 oz Belgian - CaraMunich3 oz CaraMunich 33 50 7.9%
3 oz Belgian - Munich3 oz Munich 38 6 7.9%
3 oz Lactose (Milk Sugar)3 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.9%
38 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 First Wort 0 min 29.16 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 oz Roasted cocoa nibs Flavor Secondary 7 days
0.50 each Habenaro Flavor Secondary 0 min.
1.40 g Calcium Chloride Water Agt Mash 1 hr.
0.70 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 25 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 qt Temperature -- 158 °F 90 min
Temperature -- 168 °F 10 min
4 qt Sparge -- 168 °F 10 min
Starting Mash Thickness: 6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 6 qt/lb 3.28 13.1  
Mash volume with grains 3.46 13.8  
Grain absorption losses -0.27 -1.1  
Remaining sparge water volume 0.09 0.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2 g | 8 qt) 2.85 11.4  
Volume increase from sugar/extract (late additions) 0.01 0.1  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 1.25 5  
Going into fermentor 1.25 5  
Total: 3.37 13.5
Equipment Profile Used: System Default
"Mexican hot chocolate" American Porter beer recipe by Jwfrazier. All Grain, ABV 5.53%, IBU 29.16, SRM 33.79, Fermentables: (Pale 2-Row, Rolled Oats, De-Husked Caraf II, CaraMunich, Munich, Lactose (Milk Sugar)) Hops: (East Kent Goldings) Other: (Roasted cocoa nibs , Habenaro, Calcium Chloride, Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2019-05-27 19:17 UTC