Mexican Chocolate Stout Recipe Feedback

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mushi387

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Hey all,

I put together a recipe for a spicy chocolate stout (extract) and wanted to get your feedback on the flavor profile - I've never used cayenne or vanilla bean in my brews before so I'm not sure what to expect.

In terms of spiciness I wanted something along the lines more of Abuelita's Mexican Hot Chocolate than those crazy jalapeno beers i've seen.

I added the vanilla bean to balance out the spices but I don't know if it will just provide the wrong contrast in flavors in this case?

And lastly - on a lot of forums I've read to either use cocoa or chocolate malt but I use both in this recipe - thoughts on whether it will be too overwhelming?

5 gallon brew

6.5lb briess dark liquid extract
1 lb briess 2 row caramel 120
0.5lb roasted barley
0.5lb crisp black malt ( is this in any way different from just regular black malt?? i am using brewmasterswarehouse brew builder and this was the only option they had)
0.5lb crisp chocolate malt

1.0oz galena @60 mins
0.5oz kent goldings @ 30 min
0.5oz kent goldings @ 5 mins

1 vanilla bean @ 15 min
0.5lb cocoa powder @15 min
1 tbsp (not sure if i should just do 1/2 tbsp given how strong spices tend to come out?) cinnamon @ 15 min
1/2 tbsp cayenne @ 15 min


0.25lb of maltodextrin (when is this supposed to be added btw? also first time using this - i have read it helps with the body and the last time i made a chocolate stout it was much thinner than i would have liked and not enough head)

white labs irish ale (WLP004)

Any and all suggestions would be greatly appreciated!!!
 

ElevenFingers

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.5lb of cocoa is way too much. Try adding a few oz to secondary along with the vanilla and other spices. Cinnamon is a powerful spice, try using some cinnamon sticks in secondary. You can always rack out of secondary when flavor gets to where you want it.
 
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mushi387

mushi387

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thanks for the quick response!

I usually don't do a secondary anymore, i typically just leave it in the primary fermenter for a couple of weeks then bottle - is it ok to add all of the spices and the cocoa into that mixture say halfway through fermentation? and when i add all of it - is the best way to just boil it all in some water for 15 min and add the entire mixture in?
 

GatoRailBrewery

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Def careful with cinnamon. I would pasteurize the spice before addition, (above 165 for like 45 ish minutes) exact times exist but its what I use with spiced wines and not had a problem. Use an ice bath as normal and add when you would otherwise secondary..... I'm still in the Revvy primary camp but it's a reference. Might even think of doing a tea infusion instead of particle addition as you beer will be clearer/cleaner.
 
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mushi387

mushi387

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Whoa! I am way late on replying to this. I must have missed the question - I can't find my notes from this brew but I remember it turned out well in terms of overall flavoring. The only thing was the spicy notes didn't come out quite as strongly as I'd hoped.

I saw this post because I'm getting ready to try a mexican chocolate stout again and have been searching the boards for good suggestions.

i saw a recipe with the following:
0.50 tsp Ancho Pepper 21 days Secondary
0.50 tsp Cayenne Pepper 21 days Secondary

I'm going to try this out I think this time around and see if it gives it more of a kick. I'm thinking the ancho pepper might do be stronger than the cayenne.
 

m00ps

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I had good results using whole dried anchos, some cinnamon, cocao nibs, and lactose when I did one of these
 
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mushi387

mushi387

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Any suggestions on what would provide some heat? I'm aiming for a kick that hits at the back of the throat at the very end - not intense front of the mouth heat a la buffalo wings or indian food.

Basically dark chocolate with chili, like mi abuelita's hot chocolate, except in beer form.
 

m00ps

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I added 3 anchos and then 3 fresh chopped serranos for heat. wasnt overpowering but you could feel it on your tongue after a sip
 

unviewtiful

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Just kegged something similar, but I added coffee to mine. I used probably like 1.5 oz ancho, chopped up and seeds/stems removed. It came in a 2 oz package from the grocery store. It gave a very subtle flavor, but I'm pleased with it. If you wanted a more powerful chile presence, I'd use more ancho in conjunction with something else for some heat like m00ps said. I soaked the ancho in vodka for a day or two with a couple cinnamon sticks, but the cinnamon gets lost with the chocolate, coffee, and ancho.
 

capsloc

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I'm getting ready to try one of these to have it by winter. Did your original recipe on the op here stay the same for the most part?
 

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