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Mexican Hot Chocolate Stout

Mexican Hot Chocolate Stout

Foreign Extra Stout : Extract : 5 gal

Mr Kurz

Mexican Hot Chocolate flavors + beer = ?

January 10, 2014 at 02:17pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 1 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .5 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • .5 lbs Black Malt; Briess

    Black Malt; Briess

    Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 6.6 lbs Unhopped Plain Dark; Coopers

    Unhopped Plain Dark; Coopers

  • .5 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 1 oz Northern Brewer - 8.0 AA% pellets; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • .5 oz East Kent Goldings - 5.0 AA% pellets; boiled 15 min

    East Kent Goldings

    Mild, slightly flowery.

  • 8 oz Cocoa Powder - (omitted from calculations)

    Cocoa Powder

    Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.

  • White Labs WLP004 Irish Stout

    White Labs WLP004 Irish Stout

    This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pal

Notes

Boiled 15 Minutes: 8 oz unsweetened Cocoa Powder 2 tsp ground cinnamon 2 tsp. ground chipotle 2 vanilla beans, split

Style (BJCP)

Category: 13 - Stout

Subcategory: D - Foreign Extra Stout

Range for this Style
Original Gravity: 1.060 1.056 - 1.075
Terminal Gravity: 1.012 1.010 - 1.018
Color: 39.8 SRM 30 - 40
Alcohol: 6.3% ABV 5.50% - 8.00%
Bitterness: 42.6 IBU 30.00 - 70.00

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