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 |
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