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Copper Kettle Mexican Chocolate Stout Clone

206 calories 19 carbs
Beer Stats
Method: BIAB
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 206 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Sunday October 20th 2019
1.063
1.012
6.65%
49.4
42.14
5.72
 
Brew Log History

Target 69°F
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Fermentables
Amount Fermentable PPG °L Bill %
11.25 lb American - Standard 2-Row11.25 lb Standard 2-Row 37 1.9 75%
1 lb Finland - Chocolate Malt1 lb Chocolate Malt 31 475 6.7%
12 oz Briess - Carapils Malt12 oz Carapils Malt 34.5 1.5 5%
12 oz American - Caramel / Crystal 80L12 oz Caramel / Crystal 80L 33 80 5%
12 oz American - Roasted Barley12 oz American - Roasted Barley 33.1 300 5%
8 oz American - Flaked Oats8 oz Flaked Oats 0 0 3.3%
15 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Warrior1 oz Yakima Valley Hops - Warrior Hops Pellet 15.6 Boil 60 min 49.4 100%
 
Other Ingredients
Amount Name Type Use Time
1 each Habanero Chile, Dried, Chopped Spice Other 15 min.
4 each Whole Guajillo Chiles, Dried, Chopped Spice Whirlpool 15 min.
2 each Ancho Chiles, Dried, Chopped Spice Whirlpool 15 min.
2.5 oz Cassia Cinnamon Chips Spice Other 15 min.
1 oz Cacao Nibs Flavor Primary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13       CO2 Level: 2.75 Volumes
 
Target Water Profile
Temecula, CA, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 11 90 73 81 155
Mash Chemistry and Brewing Water Calculator
 
Notes

At flameout: 1/2 Habanero + 4 Guajillo + 2 Ancho Chiles all dried, chopped + 2 oz. Cinnamon chips in nylon bag. Steep for at least 15 minutes (I left mine in for an hour while wort was cooling down to transfer temp).

At final gravity: "Dry hop" 1/2 Habanero dried chopped + 0.5 oz. Cinnamon chips + 1 oz Cacao Nibs in nylon bag to fermenter for 3-5 days. (Tip: Best to soak this mixture in vodka for a few days first to kill off any nasties that might be present.)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-24 19:25 UTC
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