This is a Mexican Hot Chocolate Stout that you can brew at home.
It’s a dark, 8%-ish beer made with vanilla, cinnamon, cacao, and chile peppers that finished just in time for the fall season.
In this video, I show you how I brewed it, what I learned during the process and a final tasting review at the end. Please subscribe!
NOTE: I forgot to mention the vanilla addition in the video (my bad). I added 1 fl oz (30mL) of vanilla extract directly to the fermenter along with the tincture after fermentation was complete.
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Brew Day Ingredients:
14.25 lb (6.5 kg) Two-row
1.25 lb (0.6 kg) Flaked Oats
0.75 lb (0.3 kg) Munich
0.75 lb (0.3 kg) Chocolate
0.75 lb (0.3 kg) Carafa II
0.38 lb (0.3 kg) Roasted Barley
1 lb (0.5 kg) Lactose
Imperial’s Darkness (at least 2 packets or a starter)
1.25 oz (35 g) Warrior Hops
52g Pasilla chile peppers (chopped)
Batch size: 6 gallons (22.7 liter)
Original gravity: 1.086 SG (20.7°P)
Final gravity: 1.026 SG (6.6°P)
ABV: 8.3% (including tincture)
IBU: 45
-Mash at 150°F for 45 minutes
-Boil for 60 minutes
-Pitch yeast at 65°F and let rise to 67°F.
-When gravity drops to about 1.030, raise fermenter to 70°F until fermentation is complete.
-Do a diacetyl test to ensure none is present before crashing.
Details on diacetyl: www.whitelabs.com/news-update...
-Dump the trub/yeast from the fermenter or transfer to a secondary fermenter.
Tincture Ingredients:
85g Cacao nibs
28g Guajillo chile peppers (after chopping/deseeding, you’ll have about 19g)
13g Cinnamon stick (chopped)
1 fl oz (30mL) Vanilla extract
8 fl oz (237mL) Vodka
Tincture:
Chop the dry ingredients and add to a jar with a lid. Cover the dry ingredients with vodka and let sit at room temperature (closed) for about a week. Decant the liquid directly to the fermenter 2-3 days before transferring the beer to the keg. TIP: purge your fermenter with carbon dioxide to limit the risk of post-fermentation oxidation.
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