Mexican Stout - Beer Recipe - Brewer's Friend

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Mexican Stout

255 calories 23.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Wednesday November 18th 2020
1.077
1.016
8.0%
24.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb American - Chocolate1.5 lb Chocolate - (late boil kettle addition) 29 350 7.3%
2 lb American - Roasted Barley2 lb Roasted Barley - (late boil kettle addition) 33 300 9.8%
10 lb United Kingdom - Pilsen10 lb Pilsen 36 1.8 48.8%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 14.6%
3 lb Flaked Barley3 lb Flaked Barley 32 2.2 14.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.9%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz BSG - German Northern Brewer1.5 oz German Northern Brewer Hops Pellet 5.4 Boil 60 min 24.89 100%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Gypsum Water Agt Mash 1 hr.
3.84 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Steeping 160 °F 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.87 g | 39.5 qt) 9.81 39.3  
Mash volume with grains (equipment estimates 11.51 g | 46 qt) 11.45 45.8  
Grain absorption losses -2.56 -10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 9.81 39.3
Equipment Profile Used: System Default
 
Notes

Cold steep Chocolate Malt and Roast Barley 24 hours in 1.75 gallons. Add to boil @ 20.

Whirlpool Spices -
1/2 Habenero Chili, dried, chopped
4 whole Guajillo Chilis, dried, chopped
2 whole Ancho Chilis, dried, chopped
2ox Saigon cinnamon sticks

Dry spice post fermentation -
1/4 Habanero Chili, dried, chopped
0.5 oz Saigon cinnamon stick
1 oz Cacao Nibs

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  • Last Updated: 2020-11-18 19:54 UTC