Imperial Stout Recipe - Night Cap Series - Volume 3 - Mexican Hot Chocolate

Recipe Info

Recipe Image

Night Cap Series - Volume 3 - Mexican Hot Chocolate

by on
All Grain
5.5 Gallon(s)
6.25 Gallon(s)
60 min
75%
Imperial Pastry Stout using chocolate malts, flaked oats, dark Belgian Candi syrup, lactose, habanero and cayenne peppers in the aging process. Should be 8.5% ABV as lactose is non-fermentable. SG was 1.074 before pitching yeast.

Fermentables

71% - 2-Row - US
12
37
1
Mash
6% - Flaked Oats - US
1
37
1
Mash
12% - Chocolate - UK
2
34
425
Mash
6% - Lactose - Milk Sugar - US
1
41
1
Late
6% - Belgian Dark Candi Sugar - BE
1
36
275
Late

Hops

Columbus
1
Pellet
Boil
60 min(s)
15
36.6
Fuggles
1
Pellet
Boil
60 min(s)
4.8
11.7

Yeast

Fermentis Safale US-05
81%

Other Stuff

Habanero - Deseeded/Roasted
4
each
Secondary
Cinnamon Sticks (4 inch length)
1
each
Secondary
Cayenne Pepper - Deseeded/Roasted
4
each
Secondary

Mash Steps

Saccharification Rest
Decoction
154
60 min

Special Instructions

1.
Deseed peppers and quarter them (wear gloves!). Roast at 350 for 15 minutes. Add to 1/2 cup of vodka and shake daily for 1 week. Add to secondary fermentation vessel.
2.
Add 1 cinnamon stick during secondary.
3.
Keep on peppers and cinnamon sticks for 5-7 days.

Tasting Notes (2)

MomentumBrewing

Tasted on 9/21/2020 by MomentumBrewing

Notes:

Heat that lingers right at the start but not overpowering. Chocolate and cinnamon throughout. Great body, little head retention. Amazing flavors that meld beautifully.

MomentumBrewing

Tasted on 9/21/2020 by MomentumBrewing

Notes:

I change my mind on the head retention. There is quite a bit of retention. It allows for the slow release of an amazing aroma!

Comments

  • MomentumBrewing

    Second Batch had a post-boil gravity of 1.082, adjusting for temperature. With the addition of EC-1118 5 days into fermentation we should hit 1.012 gravity. This would be 9.2% ABV. I will post another comment with final gravity reading.

    8/6/2021 10:40:54 PM

Recipe Facts

Night Cap Series - Volume 3 - Mexican Hot Chocolat...
Imperial Stout
  • 5.50 Gallons Liters Batch Size
  • 6.25 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.089 OG
  • 1.017 FG
  • 48.2 IBU (tinseth) Bitterness
  • 0.54 BG:GU
  • 59.1° SRM Color
  • 75% Efficiency
  • 9.3% ABV Alcohol
  • 307 per 12oz Calories
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