American Stout Recipe - Mexican Cake Clone

Recipe Info

Recipe Image

Mexican Cake Clone

by on
All Grain + Extract
5.5 Gallon(s)
6.5 Gallon(s)
60 min
72%
All Grain Plus Extract American Stout homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Chocolate Malt - US, Roasted Barley - UK, Caramel/Crystal 120 - US, Flaked Oats - US, Black Patent Malt - UK, 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.

Fermentables

72% - Maris Otter Pale - UK
16
38
3
Mash
6% - Chocolate Malt - US
1.25
34
350
Mash
6% - Roasted Barley - UK
1.25
29
550
Mash
4% - Caramel/Crystal 120 - US
1
35
120
Mash
2% - Flaked Oats - US
0.5
37
1
Mash
1% - Black Patent Malt - UK
0.25
25
500
Mash
4% - Belgian D2 Candi Syrup - BE
1
32
160
Extract
4% - Corn Sugar (Dextrose) - US
1
46
0
Extract

Hops

Columbus
1.65
Pellet
FirstWort
60 min(s)
15
49.0

Yeast

White Labs English Ale WLP002
72%

Other Stuff

Cacao Nibs
4
oz
Secondary
Vanilla Bean
3
each
Secondary
Hot pepper
2
each
Secondary
Cinnamon Sticks
2
each
Secondary

Mash Steps

Saccharification Rest
Infusion
150
75 min

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)

There aren't any tasting notes logged yet

Recipe Facts

Mexican Cake Clone
American Stout
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.112 OG
  • 1.031 FG
  • 49.0 IBU (tinseth) Bitterness
  • 0.44 BG:GU
  • 74.0° SRM Color
  • 72% Efficiency
  • 10.4% ABV Alcohol
  • 402 per 12oz Calories
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