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Mexican Chocolate Stout

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 17.69 gallons
Post Boil Size: 16.19 gallons
Pre Boil Gravity: 1.077 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 281 calories (Per 12oz)
Carbs: 31 g (Per 12oz)

Created: Wednesday November 13th 2019

Original Gravity:

1.084

Final Gravity:

1.024

ABV (standard):

7.8%

IBU (rager):

33.0

SRM (morey):

45.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
36 lb	United Kingdom - Maris Otter Pale36 lb Maris Otter Pale	38	3.75	63.2%
3.50 lb	American - Caramel / Crystal 60L3.5 lb Caramel / Crystal 60L	34	60	6.1%
2.50 lb	American - Carapils (Dextrine Malt)2.5 lb Carapils (Dextrine Malt)	33	1.8	4.4%
7 lb	Flaked Oats7 lb Flaked Oats	33	2.2	12.3%
2.50 lb	United Kingdom - Roasted Barley2.5 lb Roasted Barley	29	550	4.4%
2.50 lb	United Kingdom - Pale Chocolate2.5 lb Pale Chocolate	33	207	4.4%
3 lb	Briess - Victory Malt3 lb Victory Malt	34.5	28	5.3%
57 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Willamette4 oz Willamette Hops	Pellet	4.5	Boil	60 min	22.93	50%
4 oz	Willamette4 oz Willamette Hops	Pellet	4.5	Boil	25 min	10.04	50%
8 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8 oz	Willamette (Pellet)		32.97	100%
8 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.25 gal	Heat up Strike water to temp. After add malts and start mash	Strike	165 °F	154 °F	60 min
14.25 gal	After Mash, Recirculate the wort slowly for about 30 mins or until you see no more grains in your wort	Vorlauf	--	154 °F	30 min
10 gal	After you see clear wort begin the sparging. Sparge slowly for about an hour, keeping the grains submerged in about .5 inch of wort.	Strike	200 °F	180 °F	60 min
Starting Mash Thickness: 1 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
12 oz	Cocao Nibs		Flavor	Secondary	0 min.

Yeast

Imperial Yeast - A10 Darkness

Amount:	3 Liters	Cost:
Attenuation (avg):	71%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 429 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 7.84 psi Temp: 45 °F CO₂ Level: 1.9 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

Notes

Add Whirlflock 5 mins before boil ends

Add 2/3 Blocks of Mexican Hot Chocolate at 10 mins of boil

Ferment at 63-65 degrees (2 weeks), bring up to 70 degrees with 3 days left of fermentation (allow for Diacetyl rest).

2 week secondary fermentation

split into 3 batches

1st batch, leave as is

2nd batch, add cacao and vanilla beans

3rd batch, add cacao, vanilla beans and oak cubes

Cold crash 3 days.

Last Updated and Sharing

400

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Brews

Public: Yup, Shared
Last Updated: 2021-02-28 01:09 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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