American Stout Recipe - Mexican Chocolate Stout

Recipe Info

Recipe Image

Mexican Chocolate Stout

by on
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

Fermentables

70% - 2-Row - US
19
37
1
Mash
7% - Chocolate Malt - US
2
34
350
Mash
4% - Carapils - Dextrine Malt - US
1
33
1
Mash
4% - Caramel / Crystal 80L
1
33
80
Mash
4% - Roasted Barley - US
1
25
300
Mash
4% - Flaked Oats - US
1
37
1
Mash
7% - Corn Sugar (Dextrose) - US
2
46
0
Late

Hops

Warrior
2
Pellet
Boil
60 min(s)
16
44.7

Yeast

Wyeast American Ale 1056
75%

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 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
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