Imperial Stout Recipe - Mexican Cocoa Stout

Recipe Info

Recipe Image

Mexican Cocoa Stout

by on
All Grain + Extract
2 Gallon(s)
3 Gallon(s)
60 min
65%
All Grain Plus Extract Imperial Stout homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Munich - Light 10L - US, Flaked Oats - US, Caramel/Crystal 20 - US, Chocolate Malt - US, Roasted Barley - US, Dry Malt Extract - Light - US, Columbus Hops, White Labs California Ale WLP001 Homebrew Yeast.

This recipe was cloned from RIS for Barrel Aging.

Fermentables

51% - 2-Row - US
4.12
37
1
Mash
19% - Munich - Light 10L - US
1.5
35
10
Mash
9% - Flaked Oats - US
0.75
37
1
Mash
8% - Caramel/Crystal 20 - US
0.6875
35
20
Mash
5% - Chocolate Malt - US
0.4
34
350
Mash
5% - Roasted Barley - US
0.4
25
300
Mash
3% - Dry Malt Extract - Light - US
0.25
44
8
Extract

Hops

Columbus
0.25
Pellet
Boil
60 min(s)
15
23.4
Columbus
0.25
Pellet
Boil
30 min(s)
15
18.0
Columbus
0.25
Pellet
Boil
10 min(s)
15
8.5

Yeast

White Labs California Ale WLP001
77%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Mexican Cocoa Stout
Imperial Stout
  • 2.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.097 OG
  • 1.022 FG
  • 49.9 IBU (tinseth) Bitterness
  • 0.52 BG:GU
  • 46.8° SRM Color
  • 65% Efficiency
  • 9.6% ABV Alcohol
  • 339 per 12oz Calories
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