Mexican Chocolate Stout Clone (12/22) 
All Grain Recipe
Submitted By: aspinajr (Shared)
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| Brewer: Copper Kettle | |
| Batch Size: 6.08 gal | Style: American Stout (20B) |
| Boil Size: 7.40 gal | Style Guide: BJCP 2015 |
| Color: 38.1 SRM | Equipment: Grainfather |
| Bitterness: 36.5 IBUs | Boil Time: 60 min |
| Est OG: 1.072 (17.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
| ABV: 7.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs 4.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs |
Chocolate Malt (450.0 SRM) |
Grain |
2 |
| 12.00 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
3 |
| 12.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
4 |
| 12.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
| 1.00 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
7 |
| 1.0 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
8 |
Notes
Spice Addition #1—Steep in whirlpool
½ habanero chile, dried, chopped
4 whole guajillo chiles, dried, chopped
2 whole ancho chiles, dried, chopped
2oz (57 g) Saigon Cassia Cinnamon chips or sticks
Spice Addition #2—Post Fermentation “Dry Spicing”
¼ habanero chile, dried, chopped
0.5 oz (14 g) Saigon Cassia Cinnamon chips or sticks
1 oz (28 g) cacao nibs
DIRECTIONS
Mash at 150°F (65°C) for 60 minutes. Collect the wort and begin a 60-minute boil with a single hops addition for bittering only. Cut up the chile peppers and steep the chile pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 10 minutes after the boil is complete. Ferment using a neutral ale yeast at 68–70°F (20–21°C). When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.This Recipe Has Not Been Rated
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