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Mexican Choco Stout

213 calories 22.7 g 12 oz
Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BMBrewer
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created Wednesday September 26th 2018
1.064
1.017
6.2%
38.5
36.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb American - Pale 2-Row8.75 lb Pale 2-Row 37 1.8 66.8%
12 oz American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L 34 40 5.7%
9 oz American - Roasted Barley9 oz Roasted Barley 33 300 4.3%
16 oz American - Chocolate16 oz Chocolate 29 350 7.6%
8.30 oz Flaked Barley8.3 oz Flaked Barley 32 2.2 4%
8.30 oz Flaked Oats8.3 oz Flaked Oats 33 2.2 4%
8 oz Lactose (Milk Sugar)8 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 3.8%
8 oz Brown Sugar8 oz Brown Sugar - (late boil kettle addition) 45 15 3.8%
209.60 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Challenger1 oz Challenger Hops Pellet 8.5 Boil 60 min 31.75 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 10 min 6.77 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8.25 gal Infusion 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.50 ml Lactic acid Water Agt Mash 1 hr.
2 each Cinnamon Stick Spice Secondary 0 min.
2 each Vanilla Bean-Chopped Spice Secondary 0 min.
3 each Pasilla Chile-Chopped Spice Secondary 0 min.
8 oz Cacao Nibs Flavor Secondary 0 min.
1 tbsp Nutmeg Spice Secondary 0 min.
24 oz Cold Brewed Coffee Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 163 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 1 13 5 9 46
Mash Chemistry and Brewing Water Calculator
 
Notes

-Ferment at 68F until 80% complete, then let it rise to 70F until primary has completed.
-Add the lactose and brown sugar to the boil with 10 minutes left.
-Add all spices and coffee to fermenter after primary has completed.
-Keep in secondary for 10-14 days--or to your own taste.
-Cold crash and let condition for 3-4 weeks.
-Keg at 2 vol. CO2

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-09-27 19:14 UTC
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