Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Aztec Imperial Stout

Reply
 
LinkBack Thread Tools
Old 12-21-2008, 12:42 AM   #1
Orangevango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 603
Liked 1 Times on 1 Posts

Default Aztec Imperial Stout

Im Working on a recipie for a highly alchoholic stout (12%?) using Cayenne and Chocolate like the chocolate drink aztecs drank + beer. The plan is to save this batch for december 21st 2012, which is the day that the aztecs and mayans suposedly predicted that the world will end. Anyway I would love some help from the more experianced recipe-smiths. I want the chocolate and cayenne to be very evident in the taste, but I do not want it to be burning spicy. I Based my current recipe on BrewPastor's Dark Night of the Soul RIS. One of my main concerns is that the cayenne will totaly fade after almost 4 years in the bottle.

6 Gallon Batch

30# two row pale
1.5# Chocolate
1.5# 150L Crystal
1.5# roasted rye
1# Special B Malt

6 oz columbus @ 60min



I would Mash It low and long (3 hours @ 150*?) as I do not want this thing to be too cloying.

When should I add the Chocolate and How much? I Was thinking cocoa powder. One of my concerns is that the amount of hops will be too much when the bitterness of the chocolate is put into consideration.

I was thinking 3/4 of a tablespoon of cayenne in the secondary.

Please Help me out.

__________________
Orangevango is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2008, 12:51 AM   #2
Hefeweizengeliebter
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Toledo, Ohio
Posts: 132
Liked 1 Times on 1 Posts

Default

sounds awesome, really would like to try this in a small batch, when all the kinks are worked out

__________________
Durst ist schlimmer als Heimweh!

Now Brewing: English Chocolate Nut Brown
Next up: ????
Bottled: Jalapeño Pilsner, Ginger Pilsner
Hefeweizengeliebter is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2008, 12:57 AM   #3
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 83 Times on 73 Posts
Likes Given: 1

Default

Don't know what to add except that I've had that chocolate and thought it was great!

__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2008, 04:25 AM   #4
B-Dub
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: Central Coast
Posts: 553
Liked 9 Times on 7 Posts
Likes Given: 3

Default

What about cutting the cayenne with some paprika? It might add more flavor for you and keep the heat down.

I would be tempted to do a 1 gallon test with the pepper powders. Boil it for 60 or 90 min, what ever you plan to do, then taste it to make sure the heat is not over the top and check the "pepper" flavor.

__________________
B-Dub is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2008, 04:02 PM   #5
Orangevango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 603
Liked 1 Times on 1 Posts

Default

I was considering using some ancho peppers as well for a smokey flavor.

__________________
Orangevango is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2008, 04:21 PM   #6
avaserfi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: College Station, TX
Posts: 633
Likes Given: 5

Default

This sounds like a great idea. Mexican hot chocolate has many similar properties that I really enjoy. If you want a smokey flavor that will cut the cayenne you use Spanish smoked paprika. It does have a fairly strong smokey flavor, but would go very well in a RIS, especially one with some spice like you are planning.

__________________

Andrew

avaserfi is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2008, 04:28 PM   #7
Orangevango
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 603
Liked 1 Times on 1 Posts

Default

I have no experiance With roasted rye, what is the purpose of it in Brewpastor's original recipe. I mean, why didnt he just use roasted barley?

__________________
Orangevango is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2008, 04:32 PM   #8
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 28 Times on 25 Posts
Likes Given: 6

Default

You could get some Cayenne peppers and roast them for a smokey flavor. The problem is I don't know how easy it is to find fresh cayenne pepper right now but I know they roast up really nice.

To get a little more flavor instead of hotness carefully seed the peppers and just use the flesh part in the secondary.

Another idea is to make a strong tincture using cayennes to try and capture the flavor. Anyone know if this might help preserve the flavor long term?

I'm just tossing idea about since I'm mentally working on a Jalapeno beer recipe that a friend has been hinting I make for her.

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2008, 04:40 PM   #9
imaguitargod
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Local Mind Expander of Cleveland, OH
Posts: 1,046
Liked 8 Times on 8 Posts

Default

I second the use of Ancho powder (even if it's just in addition to the Cayenne). The smokey/earthy flavor os the Ancho pairs perfectly with the cocoa.

Also, the Mayans did not say it's going to be the end of the world or anything like that. All it is is that their final calander ENDS then (actually, it ends in 2013 if you want to be more specific b/c they didn't factor in O into the year, they only factored in the gregorian calander...sigh....). It's just an interesting fact that whenever one of the Mayan's calanders ends there has been upheval and distruction.

__________________

Brewer for Hoppin' Frog Brewery.
"I am not an alcoholic, I’m a drunk. An alcoholic means that I have a problem and when I drink all my problems go away."

imaguitargod is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2008, 04:40 PM   #10
Zymurgrafi
Feedback Score: 0 reviews
 
Zymurgrafi's Avatar
Recipes 
 
Join Date: Feb 2007
Location: NEK, VT
Posts: 2,453
Liked 10 Times on 10 Posts

Default

Look into Stones bitter chocolate oatmeal stout. There was an interview with Mitch Steele on a recent episode of the brewing network where he discussed what they used for chocolate.

I seem to recall it was actual unprocessed cacoa beans. They actually used them for the bittering characteristics and did not rely solely on hops.

As to the pepper I can't help much. Never played with them in beer though I love hot peppers. If you are going to bottle it maybe stuff a whole pepper into each bottle?

__________________

sláinte!

Bristle Bros. Brewing

Zymurgrafi is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Imperial stout verses Imperial porter Brewpastor Recipes/Ingredients 16 02-17-2014 06:11 PM
Opinion on my Aztec Imperial Stout Recipe (2nd version) Orangevango Recipes/Ingredients 8 04-21-2009 12:48 AM
Aztec Stout woosterhoot Extract Brewing 2 05-30-2007 10:53 PM