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Mexican Choco Stout

Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BMBrewer
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)

Created: Wednesday September 26th 2018

Original Gravity:

1.064

Final Gravity:

1.017

ABV (standard):

6.2%

IBU (tinseth):

38.5

SRM (morey):

36.2

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.75 lb	American - Pale 2-Row8.75 lb Pale 2-Row	37	1.8	66.8%
12 oz	American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L	34	40	5.7%
9 oz	American - Roasted Barley9 oz Roasted Barley	33	300	4.3%
16 oz	American - Chocolate16 oz Chocolate	29	350	7.6%
8.30 oz	Flaked Barley8.3 oz Flaked Barley	32	2.2	4%
8.30 oz	Flaked Oats8.3 oz Flaked Oats	33	2.2	4%
8 oz	Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition)	41	1	3.8%
8 oz	Brown Sugar8 oz Brown Sugar - (late boil kettle addition)	45	15	3.8%
209.60 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Challenger1 oz Challenger Hops	Pellet	8.5	Boil	60 min	31.75	50%
1 oz	East Kent Goldings1 oz East Kent Goldings Hops	Pellet	5	Boil	10 min	6.77	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Challenger (Pellet)	31.75	50%
1 oz	East Kent Goldings (Pellet)	6.77	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.25 gal		Infusion	--	150 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1.50 ml	Lactic acid	Water Agt	Mash	1 hr.
2 each	Cinnamon Stick	Spice	Secondary	0 min.
2 each	Vanilla Bean-Chopped	Spice	Secondary	0 min.
3 each	Pasilla Chile-Chopped	Spice	Secondary	0 min.
8 oz	Cacao Nibs	Flavor	Secondary	0 min.
1 tbsp	Nutmeg	Spice	Secondary	0 min.
24 oz	Cold Brewed Coffee	Flavor	Secondary	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 163 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
12	1	13	5	9	46
Mash Chemistry and Brewing Water Calculator

Notes

-Ferment at 68F until 80% complete, then let it rise to 70F until primary has completed.
-Add the lactose and brown sugar to the boil with 10 minutes left.
-Add all spices and coffee to fermenter after primary has completed.
-Keep in secondary for 10-14 days--or to your own taste.
-Cold crash and let condition for 3-4 weeks.
-Keg at 2 vol. CO2

Last Updated and Sharing

245

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Brews

Public: Yup, Shared
Last Updated: 2018-09-27 19:14 UTC

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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