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Southwest - Desert Dessert Chili Chocolate Stout

341 calories 35.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mike Nascarella
Calories: 341 calories (Per 12oz)
Carbs: 35.2 g (Per 12oz)
Created Friday January 10th 2014
1.102
1.026
10.06%
48.72
39.21
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 53.1%
0.50 lb American - Dark Chocolate0.5 lb Dark Chocolate 29 420 2%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 4.1%
2.50 lb Rice Hulls2.5 lb Rice Hulls 0 0 10.2%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.1%
2.50 lb Rolled Oats2.5 lb Rolled Oats 33 2.2 10.2%
1.50 lb American - Munich - Light 10L1.5 lb Munich - Light 10L 33 10 6.1%
1 lb American - Rye1 lb Rye 38 3.5 4.1%
0.50 lb German - Carafa I0.5 lb Carafa I 32 340 2%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 4.1%
24.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Chinook1.25 oz Chinook Hops Pellet 13 Boil 60 min 37.93 45.5%
1.50 oz Challenger1.5 oz Challenger Hops Pellet 8.5 Boil 10 min 10.79 54.5%
2.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Sparge 160 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Habanero seeds Flavor Secondary 7 days
2.50 oz cacao nibs Flavor Secondary 7 days
 
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:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 252 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Added cocoa powder with last hops, strained out. Soaked peppers in 1c vodka and added after fermentation was over, let sit for another week or two. Flavor was meh.

Puree habaneros in blender, add after fermentation is complete. New grains should have enough chocolate flavor, but if not maybe steep some cocoa powder in secondary for a while?

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2016-11-19 22:02 UTC
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