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Chocolate Chipotle Stout

Chocolate Chipotle Stout

Specialty Beer • Extract • 5 gal

Chocolate Chipotle Stout

First try at this beer.

July 28, 2011 pm 12:01pm

4.0/5.0 1 rating

Ingredients (Extract, 5 gal)

  • 0.95 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 0.24 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 0.48 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 0.24 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 0.24 lbs Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • 5.88 lbs Dark Liquid; Brewferm

    Dark Liquid; Brewferm

    Highly concentrated (80 %) liquid, unhopped extract of barley malt. Made from the best malts. 1,5 litre can.

  • 1.00 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 0.60 oz Northern Brewer - 8.0 AA% whole; boiled 60 min

    Northern Brewer

    Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.

  • 8 oz Cocoa Powder - Black Onyx (omitted from calculations)

    Cocoa Powder

    Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.

  • 5 ea Cayenne Pepper - Dried Chipotle peppers (ground) (omitted from calculations)

    Cayenne Pepper

    Cayenne Pepper is made from the dried pods of pungent chili peppers.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 1 tsp Yeast Nutrient (AKA Fermax) - (omitted from calculations)

    Yeast Nutrient (AKA Fermax)

    Helps yeast stay active during fermentation

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.061 1.026 - 1.120
Terminal Gravity: 1.012 0.995 - 1.035
Color: 30.7 SRM 1 - 50
Alcohol: 6.5% ABV 2.5% - 14.5%
Bitterness: 17.1 IBU 0 - 100

Discussion

bobster5

Good stuff

2011-08-27 12:43pm

Real good...nice smoke from the chipotles...Will get better with age.

Jnesbitt

question

2011-08-30 9:58pm

I am new to brewing, when did you add the peppers?

bobster5

Chipotle add

2011-08-30 10:37pm

I ground them up in a spice grinder put them in a hop bag and added them to the boil in the last 10 minutes.

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