Mexican Hot Chocolate - Beer Recipe - Brewer's Friend

Mexican Hot Chocolate

217 calories 25.1 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5.7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Calories: 217 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Thursday March 24th 2022
1.065
1.020
5.9%
43.5
35.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Munich6 lb Liquid Malt Extract - Munich 35 8 54.5%
1 lb Dry Malt Extract - Light1 lb Dry Malt Extract - Light 42 4 9.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 9.1%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 9.1%
9 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - Chocolate1 lb Chocolate 25 350 9.1%
0.50 lb Briess - Caramel Malt - 80L0.5 lb Caramel Malt - 80L 35 80 4.5%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 2.3%
0.25 lb Gladfield - Flaked Wheat (harraway's)0.25 lb Flaked Wheat (harraway's) 35.4 1.62 2.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 13.4 Boil 60 min 43.48 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Cinnamon stick Spice Boil 30 min.
8 oz Cocoa powder Flavor Boil 20 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
 
Notes

In Secondary - Placed 4 oz Cocoa nibs, 2 teaspoons Vanilla bean paste and 1/2 Madagascar Vanilla bean along with 1 Guajillo pepper and 1 De Arbol pepper that had been soaked for 24 hours in a blend of 3 oz Bourbon and 4 oz Vodka. Racked beer on top of ingredients into a conical SS Brew bucket. Let rest for 14 days.

View Count: 494
Brew Count: 0
Last Updated: 2022-05-09 20:31 UTC

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