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

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Mexican Hot Chocolate Milk Stout

274 calories 30.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jeff
Calories: 274 calories (Per 330ml)
Carbs: 30.1 g (Per 330ml)
Created: Thursday September 5th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5.92 kg Canadian - ESB Malt5.92 kg ESB Malt 36 3.5 63%
0.40 kg American - Caramel / Crystal 60L0.4 kg Caramel / Crystal 60L 34 60 4%
0.18 kg United Kingdom - Coffee Malt0.18 kg Coffee Malt 36 150 2%
0.40 kg American - Midnight Wheat Malt0.4 kg Midnight Wheat Malt 33 550 4%
1.14 kg Dry Malt Extract - Light1.14 kg Dry Malt Extract - Light 42 4 22%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) 41 1 2.5%
0.26 kg Briess - Roasted Barley0.26 kg Roasted Barley 33.1 300 2.5%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Magnum60 g Magnum Hops Pellet 7.5 Boil 60 min 46.54 54.5%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 5 min 5.15 45.5%
110 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.66 bar       Temp: 8 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Mtl Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike at 72 Infusion -- 68 °C 60 min
mash out Temperature -- 75 °C 10 min
14 L Fly Sparge -- 75 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.5
Mash volume with grains 26.2
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 13 L) 13.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 27.3 L) 27.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 21
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

Primary: 2 weeks at 16C. Raise to 22 over the course of a week.

After primary fermentation, beer will be transferred to a flushed keg where the spices will be added in three steps. In a muslin bag add 50 grams of coffee beans and 15 grams and of ground coffee. Once flavour is extracted pull the bag and add vanilla bean, Sri Lankan true cinnamon, coriander, cacao nibs in a new bag. When the spices are extracted, pull the bag and add the Aji Amarillo peppers in a seperate bag. Pull the bag when the taste is dialed in.

Half the batch will be transferred to a secondary fermentor on tequila soaked oak cubes. The other half will be carbonated with gas and then bottled.

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  • Last Updated: 2019-11-07 15:24 UTC