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

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Copper Kettle Mexican Chocolate Stout Clone

207 calories 18.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Sunday October 20th 2019
1.063
1.012
6.7%
49.4
42.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb Rahr - Standard 2-Row11.25 lb Standard 2-Row 37 1.9 75%
1 lb Bairds - Chocolate Malt1 lb Chocolate Malt 31 475 6.7%
12 oz Briess - Carapils Malt12 oz Carapils Malt 34.5 1.5 5%
12 oz Briess - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 5%
12 oz American - Roasted Barley12 oz American - Roasted Barley 33.1 300 5%
8 oz American - Flaked Oats8 oz Flaked Oats 0 0 3.3%
240 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Warrior1 oz Yakima Valley Hops - Warrior Hops Pellet 15.6 Boil 60 min 49.4 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Habanero Chile, Dried, Chopped Spice Other 15 min.
4 each Whole Guajillo Chiles, Dried, Chopped Spice Whirlpool 15 min.
2 each Ancho Chiles, Dried, Chopped Spice Whirlpool 15 min.
2.50 oz Cassia Cinnamon Chips Spice Other 15 min.
1 oz Cacao Nibs Flavor Primary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13       Temp: 37 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Temecula, CA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 11 90 73 81 155
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.33 g | 37.3 qt) 9.29 37.2  
Mash volume with grains (equipment estimates 10.41 g | 41.6 qt) 10.37 41.5  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.29 37.2
Equipment Profile Used: System Default
 
Notes

At flameout: 1/2 Habanero + 4 Guajillo + 2 Ancho Chiles all dried, chopped + 2 oz. Cinnamon chips in nylon bag. Steep for at least 15 minutes (I left mine in for an hour while wort was cooling down to transfer temp).

At final gravity: "Dry hop" 1/2 Habanero dried chopped + 0.5 oz. Cinnamon chips + 1 oz Cacao Nibs in nylon bag to fermenter for 3-5 days. (Tip: Best to soak this mixture in vodka for a few days first to kill off any nasties that might be present.)

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  • Last Updated: 2019-10-24 19:25 UTC