Mexican Hot Chocolate Stout 
All Grain Recipe
Submitted By: Terpster (Shared)
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| Brewer: BollingT | |
| Batch Size: 6.00 gal | Style: American Stout (20B) |
| Boil Size: 8.42 gal | Style Guide: BJCP 2015 |
| Color: 34.0 SRM | Equipment: All Grain - Large 10 Gal/38 l - Cooler |
| Bitterness: 55.6 IBUs | Boil Time: 60 min |
| Est OG: 1.064 (15.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.017 SG (4.4° P) | Fermentation: Ale, Two Stage |
| ABV: 6.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
2 |
| 8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 8.00 oz |
Roasted Barley (500.0 SRM) |
Grain |
4 |
| 1 lbs |
DME Dark Traditional (Briess) [Boil] (8.0 SRM) |
Dry Extract |
5 |
| 1.00 oz |
Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 60 min |
Hops |
6 |
| 1 lbs |
Milk Sugar (Lactose) [Boil for 60 min] [Boil] (0.0 SRM) |
Sugar |
7 |
| 1.00 oz |
Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 10 min |
Hops |
8 |
| 1.00 oz |
Cinnamon Powder (Boil 10 min) |
Misc |
9 |
| 1.0 pkgs |
US West Coast (Mangrove Jack's #M44) |
Yeast |
10 |
| 4.00 oz |
Cacao Nibs (Secondary 5 min) |
Misc |
11 |
| 1.00 oz |
Chilis (Secondary 7 days) |
Misc |
12 |
Notes
1 oz De Arbol Chile seeds removed and 4oz cacoa nibs soaked overnight in high proof alcohol..Add this mixure to secondary.
allow to condition in fermenter for 2 weeks before bottling
This Recipe Has Not Been Rated
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