Mexican Chocolate Stout

Stout is a dark beer made using roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters, typically 7% or 8%, produced by a brewery. There are a number of variations including Baltic porter, milk stout, and imperial stout; the most common variation is dry stout, exemplified by Guinness Draught, the world’s best selling stout.
Source: Wikipedia

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 47.1 IBUs 100.2 EBC 1.067 1.016 6.8 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dry Stout 13 A 1.036 - 1.05 1.007 - 1.011 30 - 45 49.3 - 78.8 1.8 - 2.5 4 - 5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 254.1 g 21.55
Chocolate (Briess) 95.7 g 8.11
Caramel/Crystal Malt - 80L 71.8 g 6.09
Gladfield Roast Barley 71.8 g 6.09
Cara-Pils/Dextrine 67.7 g 5.74
Oats, Flaked 45.2 g 3.83
Dark Dry Extract 573.1 g 48.6

Hops

Name Amount Time Use Form Alpha %
Warrior 6.5 g 60 min Boil Pellet 15

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 0.26 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 20°C - 22.78°C

Mash

Step Temperature Time
Saccharification 68.9°C 60 min
Mash Out 75.56°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C