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

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Mexican Hot Chocolate Stout

226 calories 24 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: 6.6 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chaos Brewing
Hop Utilization: 92%
Calories: 226 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Sunday February 16th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb American - Pale 2-Row11.25 lb Pale 2-Row 37 1.8 75%
1 lb American - Chocolate1 lb Chocolate 29 350 6.7%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 5%
12 oz American - Caramel / Crystal 75L12 oz Caramel / Crystal 75L 33 75 5%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 5%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 3.3%
240 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 16 Boil 60 min 47.38 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Dried Habanero Spice Boil --
2 oz Cinnamon Chips Spice Boil --
4 each Dried Guajillo Chiles Spice Boil --
2 each Dried Ancho Chiles Spice Boil --
0.25 each Dried Habanero Spice Secondary 3 days
0.50 oz Cinnamon Chips Spice Secondary 3 days
1 oz Cacao Nibs Spice Secondary 3 days
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.76 psi       Temp: 36 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Tucson, Az - Tap water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 8 4 1 16
1tsp Gypsum
1.1 tsp Calc Chloride
.2tsp Phos Acid for PH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal 163 degree mash-in Temperature -- 152 °F 60 min
2.25 gal Boiling water - mash-out Infusion -- 168 °F 10 min
2.25 gal Fly Sparge Fly Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.54 g | 14.2 qt) 3.1 12.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
 
Notes

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 13-15 minutes after the boil is complete. When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.

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  • Last Updated: 2020-02-23 17:21 UTC