Double Chocolate Chili Stout - OMG!!!

OK - I brewed a beer with a base of Youngs Double Chocolate Stout and after moving it to secondary I added 1tsp of chocolate extract and 5 red very hot peppers. I thought they were serrano but these were fatter and red. Bigger than a jalapeno pepper - and hotter!!! They were actuallyt next to the serrano peppers and I was not aware of what the serranos were.

I took 6 months and researched on this forum and others the people who had tried this before me. I believe I have an award winner. I know it is exactly the beer I expected. A sweet chocolate stout with a good amount of heat but not so much it affects you drinking the entire pint.

I like hot stuff - Bw3's hot wings, Hooters hots wings - I like the fire. My wife cant handle the fire. I let her taste this and she said "I dont like the heat but it smells good and tastes good".

Here is the recipe:

Chocolate Chili Stout
Sweet Stout


Type: All Grain
Date: 1/15/2011
Batch Size: 5.00 gal
Boil Size: 6.82 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 75.00

Ingredients

Amount Item Type % or IBU
0.50 lb Lyle's Golden Syrup (0.0 SRM) Extract 5.10 %
6.80 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.39 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.65 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 7.65 %
1.40 oz Fuggles [4.50 %] (60 min) Hops 22.0 IBU
0.25 oz Goldings, East Kent [5.00 %] (15 min) Hops 2.2 IBU
0.13 tsp Yeast Nutrient (Primary 3.0 days) Misc
0.33 oz Chocolate Extract (Boil 0.0 min) Misc
1.00 tsp Irish Moss (Boil 10.0 min) Misc
6.00 oz Cocoa Powder (Boil 15.0 min) Misc
0.75 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 7.65 %
0.25 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 2.55 %
1 Pkgs London Ale (White Labs #WLP013) Yeast-Ale

Beer Profile

Est Original Gravity: 1.055 SG
Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.016SG
Estimated Alcohol by Vol: 5.18 %
Bitterness: 24.1 IBU Calories: 43 cal/pint
Est Color: 25.9 SRM Color:

Mash Name: Single Infusion, Medium Body, No Mash Out Total Grain Weight: 8.30 lb
Sparge Water: 6.02 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp
60 min Mash In Add 10.38 qt of water at 170.1 F 154.0 F



Carbonation Type: Corn Sugar Volumes of CO2: 2.4




Notes

Add Chocolate Extract to Secondary. (Possible to add Cacao Nibs or good dark bakers chocolate in lieu of chocolate extract.

Add chopped Serano peppers to secondary. Test Daily to ensure correct heat is achieved.
Created with BeerSmith


There you go and enjoy !!!

 

How long did you let it ferment in the primary and secondary?

 

It feremented in Primary a month and then I moved it to secondary and started with three diced peppers. I tasted the next day and it was not as hot as I wanted so I diced two more peppers and put them in. The next day I tasted it and it was right where I wanted it. I racked it off the peppers and bottled.

I soaked the peppers for a few minutes in vodka before I put them in the beer.

 

Woops - I forgot to tell you the 5 peppers was only for 2.5 galons. (I split the batch in case the chili stout did not turn out).

So - I would use ten peppers for the complete 5 gallons.

 

Revisiting this... have you brewed it again? How was the taste on this one?