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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