Mexican Chocolate Stout V2 - Beer Recipe - Brewer's Friend

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Mexican Chocolate Stout V2

249 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Karissa & Robert
Calories: 249 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Saturday January 1st 2022
1.075
1.018
7.5%
44.9
36.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Pale Ale Malt 2-Row11 lb Pale Ale Malt 2-Row 36.8 3.5 68.8%
1 lb The Swaen - Blackswaen Black1 lb Blackswaen Black 33.6 125 6.3%
1 lb Briess - Carapils Malt1 lb Carapils Malt 34.5 1.5 6.3%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.3%
1 lb Simpsons - Oat Malt1 lb Oat Malt 28 2 6.3%
1 lb The Swaen - Blackswaen Chocolate W1 lb Blackswaen Chocolate W 35.8 350 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 17.6 Boil 60 min 28.12 25%
1.50 oz Warrior1.5 oz Warrior Hops Pellet 17.6 Boil 5 min 16.82 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g gypsum (calcium sulfate) Water Agt Mash --
1.35 g Epsom Salt (MgSO4) Water Agt Mash --
1.20 g Calcium Chloride (dihydrate) Water Agt Mash --
12 g Chalk Water Agt Mash --
1.30 g Baking Soda Water Agt Mash --
7 ml Lactic acid Water Agt Mash --
1 tsp Wyeast - Beer Nutrient Other Boil 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 133 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
6.18 gal Strike 152 °F 152 °F 60 min
Starting Mash Thickness: 1.1 qt/lb
Starting Grain Temp: 152 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.1 qt/lb 4.4 17.6  
Mash volume with grains 5.68 22.7  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.85 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Spice Addition #1—Steep in whirlpool
½ habanero chile, dried, chopped
4 whole guajillo chiles, dried, chopped
2 whole ancho chiles, dried, chopped
2oz (57 g) Saigon Cassia Cinnamon chips or sticks

Spice Addition #2—Post Fermentation “Dry Spicing”
¼ habanero chile, dried, chopped
0.5 oz (14 g) Saigon Cassia Cinnamon chips or sticks
1 oz (28 g) cacao nibs


Mash at 150°F (65°C) for 60 minutes. Collect the wort and begin a 60-minute boil with a single hops addition for bittering only. Cut up the chile peppers and steep the chile pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 10 minutes after the boil is complete. Ferment using a neutral ale yeast at 68–70°F (20–21°C). When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.

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  • Last Updated: 2022-04-14 05:10 UTC