Nein Juan Juan - chocolate chili stout Beer Recipe | BIAB Munich Dunkel | Brewer's Friend
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Nein Juan Juan - chocolate chili stout

182 calories 19.8 g 12 oz
Beer Stats
Method: BIAB
Style: Munich Dunkel
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.69 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Jayjay1976
Hop Utilization: 98%
Calories: 182 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Saturday October 15th 2022
1.055
1.015
5.4%
50.8
33.1
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Extra Light6.6 lb Liquid Malt Extract - Extra Light 37 2.5 66.6%
1 lb Briess - Pale Ale Malt 2-Row1 lb Pale Ale Malt 2-Row 36.8 3.5 10.1%
1 lb Briess - Roasted Barley1 lb Roasted Barley 33.1 300 10.1%
8 oz Bestmalz - BEST Caramel Munich I8 oz BEST Caramel Munich I 34.5 35 5%
5 oz Franco-Belges - Kiln Coffee5 oz Kiln Coffee 28 150 3.2%
5 oz Thomas Fawcett - Pale Chocolate Malt5 oz Pale Chocolate Malt 32.2 230 3.2%
3 oz Briess - Blackprinz Malt3 oz Blackprinz Malt 25 500 1.9%
158.60 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Yakima Valley Hops - Citra14 g Citra Hops Pellet 13.2 Boil 60 min 21.36 20%
28 g Yakima Valley Hops - Citra28 g Citra Hops Pellet 13.2 Boil 20 min 25.87 40%
28 g Yakima Valley Hops - Citra28 g Citra Hops Pellet 13.2 Boil 2 min 3.61 40%
70 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.75 gal Sacc rest Temperature 155 °F 155 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Mexican hot chocolate Flavor Primary 5 days
3 each Dried ancho chilis Water Agt Mash --
 
Yeast
Omega Yeast Labs - Lunar Crush Lager - OYL-403
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
Medium
Optimum Temp:
50 - 65 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 308 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
100% RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

When primary fermentation subsides, prepare Mexican hot chocolate according to package instructions but using half the amount of water. Bring to a simmer, 1remove from heat. Add 3 stemmed, seeded ancho dried chilis to pot and allow to steep, covered, until cooled to room temperature. Add cocoa and chilis to fermenter and allow to finish fermenting completely. To enhance pepper aromas, toast briefly in a dry skillet before adding to pot. For an extra dimension of chili flavor, substitute one of the ancho chilis with 1 New Mexico chili or 1 chipotle meco, carefully removing seeds and veins.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-10-15 15:32 UTC
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