Mexican Chocolate Stout - Beer Recipe - Brewer's Friend

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Mexican Chocolate Stout

281 calories 31 g 12 oz
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Beer Stats
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
1.084
1.024
7.8%
33.0
45.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
Other Ingredients
Amount Name Cost Type Use Time
12 oz Cocao Nibs Flavor Secondary --
 
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
 
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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.8 gal (71.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.8 gal (23.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.81 gal (75.24 qt). Suggest reducing strike water volume to 7.44 gal (29.76 qt) and adding 6.81 gal (27.24 qt) sparge/top-off. 14.25 57  
Strike water volume at mash thickness of 1 qt/lb 14.25 57  
Mash volume with grains 18.81 75.2  
Grain absorption losses -7.13 -28.5  
Remaining sparge water volume (equipment estimates 10.93 g | 43.7 qt) 10.82 43.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.8 g | 71.2 qt) 17.69 70.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 16 g | 64 qt) 16.19 64.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 16.19 g | 64.8 qt) 16 64  
Total: 25.07 100.3
Equipment Profile Used: System Default
 
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.

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  • Last Updated: 2021-02-28 01:09 UTC