So I'm going to brew a Mexican Hot Chocolate Stout next weekend which is going to be my first attempt with using hot peppers in a brew.
I'd like to have some back end heat but nothing that is super spicy but just has a little kick/zip to it and would like some input from people that have used...
I'm attempting to brew my first stout and I would like some input on the recipie.
6.00 lbs light LME
2.00 lbs light DME
8 oz. chocolate malt
8 oz. roated barley
8 oz. crystal 120
2 oz. black patent malt
1.25 oz. northern brewer @ 60 minutes
1 pack Safeale S-04
4 oz. cocoa @ secondary...