American Stout Recipe - Sword of Cortes

Recipe Info

Recipe Image

Sword of Cortes

by on
All Grain + Extract
5.5 Gallon(s)
3.5 Gallon(s)
60 min
75%
Mexican breakfast stout with cinnamon, pasilla peppers, and nutmeg.

Fermentables

55% - Dry Malt Extract - Dark - US
8
44
18
Extract
7% - Caramel/Crystal 60 - US
1
36
60
Steep
7% - Chocolate Malt - US
1
34
350
Steep
7% - Munich - Light 10L - US
1
35
10
Steep
3% - Flaked Barley - US
0.5
32
2
Steep
3% - Roasted Barley - US
0.5
25
300
Steep
3% - Flaked Oats - US
0.5
37
1
Mash
7% - Lactose - Milk Sugar - US
1
41
1
Late
7% - 2-Row - US
1
37
1
Mash

Hops

Challenger
2
Pellet
Boil
60 min(s)
8.9
42.5
East Kent Goldings
2
Pellet
Boil
10 min(s)
5.7
9.9

Yeast

Fermentis Safale US-05
81%
Fermentis Safale US-05
81%

Other Stuff

Cinnamon
2
each
Secondary
Nutmeg
1
tbsp
Secondary
Vanilla Bean
3
each
Secondary
Cocoa Nibs
4
oz
Secondary
Pasilla Chiles
3
each
Secondary
Cold Pressed Coffee
24
floz
Bottle

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Challenger for 60 min
2.
Add Lactose at 10 min
3.
Kent for 10 min

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sword of Cortes
American Stout
  • 5.50 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.091 OG
  • 1.017 FG
  • 52.4 IBU (tinseth) Bitterness
  • 0.57 BG:GU
  • 42.9° SRM Color
  • 75% Efficiency
  • 9.5% ABV Alcohol
  • 316 per 12oz Calories
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