Imperial Stout Recipe - Mexican Cake

Recipe Info

Recipe Image

Mexican Cake

by on
All Grain + Extract
8 Liter(s)
11.7854 Liter(s)
60 min
72%
All Grain Plus Extract 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

65% - 2-Row - US
2.7888
37
1
Mash
6% - Roasted Barley - UK
0.2388
29
550
Mash
6% - Chocolate Malt - US
0.2388
34
350
Mash
3% - Caramel/Crystal 120 - US
0.1436
35
120
Mash
1% - Black Patent Malt - UK
0.048
25
500
Mash
2% - Flaked Oats - US
0.096
37
1
Mash
13% - Belgian D2 Candi Syrup - BE
0.5752
32
160
Extract
4% - Corn Sugar (Dextrose) - US
0.1744
46
0
Extract

Hops

Columbus
20
Pellet
FirstWort
60 min(s)
15
49.1

Yeast

White Labs English Ale WLP002
72%

Other Stuff

Cacao Nibs
0.0436
kg
Secondary
Vanilla Bean
1.1528
each
Secondary
Hot pepper
0.7684
each
Secondary
Cinnamon Sticks
0.7684
each
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)

There aren't any tasting notes logged yet

Recipe Facts

Mexican Cake
Imperial Stout
  • 8.00 Gallons Liters Batch Size
  • 11.79 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.124 OG
  • 1.035 FG
  • 49.1 IBU (tinseth) Bitterness
  • 0.40 BG:GU
  • 87.5° SRM Color
  • 72% Efficiency
  • 11.5% ABV Alcohol
  • 451 per 12oz Calories
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