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Mexican Hot Chocolate Milk Stout

294.87 calories 32.39 g 330 ml
Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.5 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jeff
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Thursday September 5th 2019
1.088
1.025
8.29%
51.69
46.14
5.52
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.92 kg Canadian - ESB Malt5.92 kg ESB Malt 36 3.5 63%
0.40 kg American - Caramel / Crystal 60L0.4 kg Caramel / Crystal 60L 34 60 4%
0.18 kg United Kingdom - Coffee Malt0.18 kg Coffee Malt 36 150 2%
0.40 kg American - Midnight Wheat Malt0.4 kg Midnight Wheat Malt 33 550 4%
1.14 kg Dry Malt Extract - Light1.14 kg Dry Malt Extract - Light 42 4 22%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) 41 1 2.5%
0.26 kg Briess - Roasted Barley0.26 kg Roasted Barley 33.1 300 2.5%
8.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Magnum60 g Magnum Hops Pellet 7.5 Boil 60 min 46.54 54.5%
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 5 min 5.15 45.5%
110 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Strike at 72 Infusion 68 °C 60 min
mash out Temperature 75 °C 10 min
14 L Fly Sparge 75 °C --
Starting Mash Thickness: 3 L/kg
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.66 bar       CO2 Level: 2 Volumes
 
Target Water Profile
Mtl Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Primary: 2 weeks at 16C. Raise to 22 over the course of a week.

After primary fermentation, beer will be transferred to a flushed keg where the spices will be added in three steps. In a muslin bag add 50 grams of coffee beans and 15 grams and of ground coffee. Once flavour is extracted pull the bag and add vanilla bean, Sri Lankan true cinnamon, coriander, cacao nibs in a new bag. When the spices are extracted, pull the bag and add the Aji Amarillo peppers in a seperate bag. Pull the bag when the taste is dialed in.

Half the batch will be transferred to a secondary fermentor on tequila soaked oak cubes. The other half will be carbonated with gas and then bottled.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-11-07 15:24 UTC
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