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New Mexican Hot Chocolate Stout

222 calories 29 carbs
Beer Stats
Method: Partial Mash
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 50% (brew house)
Source: brew pastor on brew toad, remixed by skonkiel
Calories: 222 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created Saturday December 20th 2014
1.066
1.025
5.46%
28.12
40
n/a
 
Brew Log History

Target 65°F
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Fermentables
Amount Fermentable PPG °L Bill %
3 lb Dry Malt Extract - Light3 lb Dry Malt Extract - Light 42 4 62.1%
0.5 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 10.4%
0.44 lb Lactose (Milk Sugar)0.44 lb Lactose (Milk Sugar) 41 1 9.1%
0.38 lb American - Chocolate0.38 lb Chocolate 29 350 7.9%
0.38 lb American - Black Malt0.38 lb Black Malt 28 500 7.9%
0.13 lb American - Roasted Barley0.13 lb Roasted Barley 33 300 2.7%
4.83 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 50 min 28.12 100%
 
Mash Guidelines
Amount Description Type Temp Time
1.5 gal -- 155 °F 30 min
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Albuquerque, NM Zone 6 (2012)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 6 22 21 60 136
Mash Chemistry and Brewing Water Calculator
 
Notes

FOR FIVE GALLON BATCH (2.5 gallon batch sizes in parentheses)

Boil
(2) 4 cinnamon sticks at 10 min
(4 Tbsp) roasted Hatch peppers at 10 min
(2) 4 oz cocoa powder at 0 min

Primary
1 vial of ClarityFerm

Secondary
(1) vanilla bean
(2) 3 cinnamon sticks
(3.5) 7 oz cacao nibs
(2 Tbsp) 4 Hatch peppers

Making a New Mexican version of a killer beer style. How's it New Mexican? I'm using Hatch chiles instead of seranno peppers. Also, because I'm a gringa, am halving the pepper content--I can't take the heat.

Made gluten-free (or gluten-removed) for the Wife.

From the original recipe: "My inspiration for this idea is a Mexican hot chocolate. Sweet chocolate and cinnamon taste with a hint of spiciness from the cayenne. I used bakers chocolate melted in a cup of water in this batch because the first one tasted a bit chalky when i used cocoa powder. i also used Zimbabwe Bird peppers not Seranno but they are close on the Scoville scale."

h/t to "brew pastor" on Brew Toad https://www.brewtoad.com/recipes/mexican-stout

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-01-08 18:05 UTC
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