Mexican Chocolate Stout - Beer Recipe - Brewer's Friend

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Mexican Chocolate Stout

246 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Beer & Brewing
Calories: 246 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Sunday November 3rd 2019
Similar Recipes

Mexican Hot Chocolate Stout

by Chaos home brewing

OG: 1.068 FG: 1.018 ABV: 6.7% IBU: 47

1.074
1.019
7.3%
54.7
33.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 76.2%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 6.3%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 4.8%
12 oz American - Caramel / Crystal 75L12 oz Caramel / Crystal 75L 33 75 4.8%
12 oz Briess - Roasted Barley12 oz Roasted Barley 33.1 300 4.8%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.2%
252 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 54.74 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Habanero, dried, chopped Spice Whirlpool 10 min.
4 each Guajillo, dried, chopped Spice Whirlpool 10 min.
2 each Ancho, dried, chopped Spice Whirlpool 10 min.
2 oz Saigon Cassia Cinnamon Chips Spice Whirlpool 10 min.
0.25 each Habanero, dried, chopped Spice Secondary 0 min.
0.50 oz Saigon Cassia Cinnamon Chips Spice Secondary 0 min.
1 oz Cacao Nibs Flavor Secondary 0 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
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
4.5 gal Strike 152 °F 152 °F 60 min
4 gal Sparge 170 °F 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 150 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.92 19.7  
Mash volume with grains 6.18 24.7  
Grain absorption losses -1.97 -7.9  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 5.3 21.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 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 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 10.22 40.9
Equipment Profile Used: System Default
 
Notes

Mash at 150 degrees for 60 minutes. Collect the wort and begin a 60 minute boil with a single hop addition for bittering only. Cut up the chile pepper blend and cinnamon chips in a nylon bag in the hit wort for at least 10 minutes after the boil. Ferment using a neutral ale yeast at 68-70 degreees. When the final gravity is reached, steep the dry spices in the fermented beer for 3-5 days.

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  • Last Updated: 2019-11-03 00:14 UTC