Brew Yer Own Chocolate Stout – HOW MANY BLOCKS DO YOU DROP INTO THE WORT?

Just kidding. 

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One does not put blocks of chocolate into the beer tanks, to impart chocolate flavours.  It is simply not how it is done.  Well, it sort of is – but not in the –unwrap-a-block-of-Cadburys-and-chuck-it-in kind of way.

So – how is it done?  We found a great Copper Kettle Brewing Co, Mexican Chocolate Stout recipe on Beer and Brewing.com and here it is:

Mexican Chocolate Stout was one of the first beers that Copper Kettle Brewing Company brewed after it opened in Denver, Colorado, in 2011. The beer won gold the same year at the Great American Beer Festival (GABF) in the Herb and Spice Beer category.

Mexican Chocolate Stout is a dry stout to export strength of around 7 percent ABV. To that they add chillis and cinnamon at two stages of the brewing process, along with cacao nibs in the fermented beer.

According to Copper Kettle’s owner and head brewer, Jeremy Gobien, Mexican Chocolate Stout is very sensitive to temperature, and warm storage can deteriorate the spice flavours. So keep it cold and drink it fresh!

ALL-GRAIN

  • Batch size: 19 litres
  • Brewhouse efficiency: 72%
  • OG: 1.075
  • FG: 1.016
  • IBUs: 50
  • ABV: 7.5%

MALT/GRAIN BILL

  • 5.1 kg 2-row malt
  • 454 g chocolate malt
  • 340 g dextrine malt
  • 340 g crystal malt 77L
  • 340 g roast barley
  • 227 g flaked oats

HOPS AND ADDITIONS SCHEDULE

  • 28 g Warrior [16% AA] at 60 minutes

Spice Addition #1—Steep in whirlpool

  • ½ habanero chilli, dried, chopped
  • 4 whole guajillo chillis, dried, chopped
  • 2 whole ancho chillis, dried, chopped
  • 57 g Saigon Cassia Cinnamon chips or sticks

Spice Addition #2—Post Fermentation “Dry Spicing”

  • ¼ habanero chilli, dried, chopped
  • 14 g Saigon Cassia Cinnamon chips or sticks
  • 28 g cacao nibs

YEAST

  • White Labs WLP001 California Ale Yeast

DIRECTIONS

  1. Mash at 65°C for 60 minutes.
  2. Collect the wort and begin a 60-minute boil with a single hops addition for bittering only.
  3. Cut up the chilli peppers and steep the chilli pepper blend and cinnamon chips in a nylon bag in the hot wort for at least 10 minutes after the boil is complete.
  4. Ferment using a neutral ale yeast at 20–21°C. When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.

Brews One Mexican Chocolate Stout. SPICY AF

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