Mexican Hot Chocolate Stout Brew Day

Ryan
Jun 3, 2023
1 min read

Updated: Mar 1, 2024

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. In this video, I show you how I brewed it, what I learned during the process and a final tasting review at the end.

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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.

BREW SPECS

BATCH SIZE	6 gal (22.7 L)
ORIGINAL GRAVITY (O.G.)	1.086 SG (20.7°P)
FINAL GRAVITY (F.G.)	1.026 SG (6.6°P)
ABV %	8.3% (including tincture)
IBU	45

GRAIN BILL

GRAIN/ADJUNCT	WEIGHT (lb)	MASS (kg)
Two-row	14.25	6.5
Flaked Oats	1.25	.6
Munich	.75	.3
Chocolate	.75	.3
Carafa II	.75	.3
Roasted Barley	.38	.17
Lactose	1	.5

HOP BILL

HOP	DURATION (m)	WEIGHT (oz)	MASS (g)
Warrior	60	1.25	35

YEAST

BRAND	VARIETY	VOLUME (mL)
Imperial Yeast	Darkness	155

PROCESS

MASH	BOIL	FERMENTATION
45 min.	60 min.	7-14 days
150°F (66°C)		67-70°F (19-21°C)

NOTES

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: https://www.whitelabs.com/news-update-detail?id=54&type=NEWS
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

pH meter: https://amzn.to/3eVDmJT

Oxygen meter: https://amzn.to/3Fdj891

Buckets: https://amzn.to/3srRuh2

Beer glasses: https://amzn.to/3N1wQO8

Stainless steel sample cups: https://amzn.to/3FhwPUB

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