Mexican Chocolate 
All Grain Recipe
Submitted By: HubnerHaus (Shared)
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| Batch Size: 5.00 gal | Style: American Porter (20A) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 32.4 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 45.7 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.013 SG (3.2° P) | Fermentation: Ale, Two Stage |
| ABV: 5.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs 4.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
2 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
3 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 2.50 oz |
Cocoa Powder (Mash 20 min) |
Misc |
5 |
| 0.50 oz |
Northern Brewer [8.5%] - Boil 60 min |
Hops |
6 |
| 1.00 oz |
Northern Brewer [8.5%] - Boil 45 min |
Hops |
7 |
| 2.00 oz |
Poblano (Boil 20 min) |
Misc |
8 |
| 0.25 oz |
Cayenne Powder (Boil 20 min) |
Misc |
9 |
| 2.50 oz |
Cocoa Powder (Boil 20 min) |
Misc |
10 |
| 0.50 oz |
Northern Brewer [8.5%] - Boil 10 min |
Hops |
11 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
12 |
| 8.00 oz |
Baker's Chocolate (Secondary 7 days) |
Misc |
13 |
Taste Notes
Bitter chocolate upfront with lingering spice in the background. Smells of mild cocoa. Porter base is apparent and recipe would work wells as a stout with grain adjustments.Notes
Mashed in low at 152. Added 2.5oz of Cocoa Powder to the mash without stirring. Drained wort and sparge as normal with sparge sprinkler system. Boiled for 1 hour adding cocoa powder and chile into the boil. Flaked baker's Chocolate with a grater and added to secondary. This Recipe Has Not Been Rated
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