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Copper Kettle Mexican Chocolate Stout

Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Craft Beer & Brewing - Copper Kettle Brewing
Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)

Created: Friday January 29th 2016

Original Gravity:

1.069

Final Gravity:

1.012

ABV (standard):

7.4%

IBU (rager):

57.0

SRM (morey):

38.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
13.50 lb	American - Pale 2-Row13.5 lb Pale 2-Row	37	1.8	75.8%
18 oz	American - Chocolate18 oz Chocolate	29	350	6.3%
14 oz	American - Carapils (Dextrine Malt)14 oz Carapils (Dextrine Malt)	33	1.8	4.9%
14 oz	American - Caramel / Crystal 75L14 oz Caramel / Crystal 75L	33	75	4.9%
14 oz	American - Roasted Barley14 oz Roasted Barley	33	300	4.9%
9 oz	Flaked Oats9 oz Flaked Oats	33	2.2	3.2%
285 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Warrior1 oz Warrior Hops		Pellet	16.5	Boil	60 min	56.96	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Warrior (Pellet)		56.96	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	150 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Habanero Chile-Dried Chopped	Herb	Boil	--
4 each	Guajillo Chile-Dried Chopped	Herb	Boil	--
2 each	Ancho Chile-Dried Chopped	Herb	Boil	--
2 oz	Saigon Cassia Cinnamon Stick	Spice	Boil	--
0.25 oz	Habanero Chile-Dried Chopped	Herb	Secondary	--
0.50 oz	Saigon Cassia Cinnamon Stick	Spice	Secondary	--
4 oz	Cacao Nibs	Flavor	Secondary	--
0.50 tsp	Yeast Nutrient	Other	Boil	15 min.
0.50 each	Whirlfloc Tablet	Fining	Boil	5 min.

Yeast

White Labs - California Ale Yeast WLP001

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium
Optimum Temp:	68 - 73 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 311 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Below was based on adding roasted/crystal malts as a late steep. Won't late steep next time as it did not add enough color or flavor of these malts. Below additions will change completely next time around. Lactic Acid: 2.8ml in mash water, 1.4ml in sparge water. Gypsum: 1.7g in mash water, 1.4g in sparge water. Calcium Chloride: 2.2g in mash water, 1.9g in sparge water. 1/4 Campden Tablet in both mash & sparge water.
Mash Chemistry and Brewing Water Calculator

Notes

Copper Kettle Brewing won a gold medal at the 2011 GABF.

Cut up the chiles and steep the chile blend and cinnamon sticks in a nylon bag after knock out for at least 10 minutes.

Ferment at 68-70. When final gravity is reached, steep the 'dry spices' for 3-5 days.

Recipe in Craft Beer & Brewing:https://beerandbrewing.com/VlOCax8AAFANy3x6/article/copper-kettle-mexican-chocolate-stout-recipe

Last Updated and Sharing

3,263

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Brews

Public: Yup, Shared
Last Updated: 2016-07-01 15:47 UTC

System Default

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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