Russian Imperial Stout Recipe - Mexican Cake

Recipe Info

Recipe Image

Mexican Cake

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All Grain + Extract
8 Liter(s)
11.7854 Liter(s)
60 min
72%
Comments  Brew Sessions (0)
All Grain Plus Extract Russian Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Roasted Barley - UK, Chocolate Malt - US, Caramel/Crystal 120 - US, Black Patent Malt - UK, Flaked Oats - US, Belgian D2 Candi Syrup - BE , Corn Sugar (Dextrose) - US, Columbus Hops, White Labs English Ale WLP002 Homebrew Yeast, Cacao Nibs, Vanilla Bean, Hot pepper, Cinnamon Sticks.

This recipe was cloned from Mexican Cake Clone.

Fermentables

% kg fermentable ppg   L   usage  
65% 2.7888 2-Row - US 37
Mash
6% 0.2388 Roasted Barley - UK 29
550°
Mash
6% 0.2388 Chocolate Malt - US 34
350°
Mash
3% 0.1436 Caramel/Crystal 120 - US 35
120°
Mash
1% 0.048 Black Patent Malt - UK 25
500°
Mash
2% 0.096 Flaked Oats - US 37
Mash
13% 0.5752 Belgian D2 Candi Syrup - BE 32
160°
Extract
4% 0.1744 Corn Sugar (Dextrose) - US 46
Extract
4.3036 kg

Hops

g variety type usage time AA   IBU  
20 Columbus Pellet First Wort 60 minutes 15.0 49.1
2 g IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs English Ale WLP002 72%
 

Other Stuff

amount unit name usage
0.0436 kg Cacao Nibs Secondary
1.1528 each Vanilla Bean Secondary
0.7684 each Hot pepper Secondary
0.7684 each Cinnamon Sticks Secondary
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. Add dark candi sugar and dextrose at flame out. Chill and ferment as normal.
  2. After primary fermentation is finished, prepare adjuncts in tincture covered with vodka. Chop vanilla beans and peppers before adding.
  3. Rack beer into secondary on top of tincture. Let sit for 4 days. Bottle

Tasting Notes (0)

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Recipe Facts

Mexican Cake
Russian Imperial Stout
8.00 Gallons Liters
11.79 Gallons Liters  @  60  min
1.124
1.035
87.5° SRM
72%
49.1 IBU (tinseth)
0.40
11.5% ABV
451 per 12oz
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