American Stout Recipe - Mexican Chocolate Stout
American Stout
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Mexican Chocolate Stout
by glundberg on 4/16/2019
All Grain
11 Gallon(s)
12.5 Gallon(s)
60 min
80%
https://beerandbrewing.com/copper-kettle-mexican-chocolate-stout-recipe/
Whirlpool (10min)
1 habanero chile, dried, chopped
8 whole guajillo chiles, dried, chopped
4 whole ancho chiles, dried, chopped
4 oz Saigon Cassia Cinnamon chips or sticks
Secondary (3-5 days)
1/2 habanero chile, dried, chopped
2 oz Saigon Cassia Cinnamon chips or sticks
2 oz cacao nibs
4% - Carapils - Dextrine Malt - US
4% - Caramel / Crystal 80L
7% - Corn Sugar (Dextrose) - US
Wyeast American Ale 1056
No other stuff in this recipe
No mash steps in this recipe
No special instructions in this recipe
Tasting Notes (0)
There aren't any tasting notes logged yet
Mexican Chocolate Stout
American Stout
-
11.00
Gallons
Liters
Batch Size
-
12.50
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.074
OG
-
1.018
FG
-
44.7 IBU (tinseth)
Bitterness
-
0.61
BG:GU
-
35.8° SRM
Color
-
80%
Efficiency
-
7.1% ABV
Alcohol
-
252 per 12oz
Calories
Clone This Recipe
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