For the seasoning I decided to add 3 types of Peppers. Ancho for the sweet, pruney flavor, Guajillo for a little heat and some fruit flavor and Chipotle’s for a little more heat and smokey flavor, Abuelita’s Chocolate for that true Mexican Chocolate flavor, Vanilla and Cinnamon.
I had absolutely no idea on the amounts. I’ve brewed with vanilla before and found out that adding one fresh bean per 5 gallon batch gave barely a hint. I decided to chop up two beans, place them in Vodka, and raise the temp to 170 degrees. I poured this mixture off into a small jar, sealed it and let it sit for about a week. I did the same with 3 cinnamon sticks. I decided on 7 oz of Abuelita chocolate to the last 15 minutes of my boil, and an ounce each of Ancho and Guajillo, all of the vanilla liquid and pieces, and only the cinnamon pieces (leaving their liquid in the jar) to the last 5 minutes of my boil.
Next came the grain bill. I decided to take off on Zamil’s Robust Porter recipe and make a few changes that I thought would enhance this particular beer. I added some Special B malt because I wanted the dark prune/port flavor. I decided not to add sugar, because I didn’t want the beer to be too dry.
After fermentation the beer tasted well balanced, starting off sweet, finishing dry, with a hint of chocolate and a big, bold vanilla flavor. I couldn’t detect any of the chilis, or cinnamon. I racked into secondary. I placed 1 ounce of Guajillo and 2 oz of Ancho in 170 degree water and let it sit for about 10 minutes – just to plump up. I then put them in a sanitized hop bag. I did the same with about ½ oz of chipotles, but I added them in a separate bag, incase I would have to pull them out due to the heat they impart. The bags were tied off with sanitized dental floss and dropped into the secondary. I also added ¾ of the cinnamon liquid.
After 24 hours I tasted the beer. I could detect a hint of the chili peppers, in addition to a tiny amount of chipotle heat. There is also just the right amount of cinnamon. No smokey flavor yet.
24 hours later, I was able to detect a little more of the chilis and heat. No more cinnamon flavor. The beer had a nice dry finish. I added the rest of the cinnamon mix. I realized the flavors were developing slowly, so I let it sit for another 4 days before I kegged it.
Tasting notes: Pours deep brown and very clear. You can tell that it is very clear. It has a nice creamy tan head that is not lasting. I looks very viscous around the edges and coats the glass with a pretty brown.
Aroma: Pepper plants, smoky roasted malt, molasses. A very rich, warm and inviting smell. It makes you want to keep sniffing it as it warms up in your glass.
Taste: Starts out with a mild coffee flavor, enveloped with rich vanilla. Finishes nice and dry with a hint of smoke and a long finish of just the right amount of chili warmth. Very pleasant on the palate long after you’ve swallowed.
Name: Chamuco
Brewer: Vera
Style:
TYPE: All Grain
Recipe Specifications
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Boil Size: 7.48 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.067 SG
Estimated Color: 36.8 SRM
Estimated IBU: 36.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 78.9 %
Mashed at 155 for 60 minutes.
Mash out at 170
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
9 lbs 5.0 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 67.7 %
1 lbs 6.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2 10.0 %
1 lbs 3.0 oz Munich Malt (9.0 SRM) Grain 3 8.6 %
11.0 oz Chocolate Malt (350.0 SRM) Grain 4 5.0 %
7.5 oz Black (Patent) Malt (500.0 SRM) Grain 5 3.4 %
7.5 oz Cara-Pils/Dextrine (2.0 SRM) Grain 6 3.4 %
4.0 oz Special B Malt (180.0 SRM) Grain 7 1.8 %
1.60 oz Goldings, East Kent [5.80 %] - Boil 60.0 Hop 8 30.3 IBUs
0.75 oz Fuggles [4.90 %] - Boil 15.0 min Hop 9 5.9 IBUs
8oz Abuelita's Chocolate- 15 minutes
1 oz Ancho dried chili pepper, deseeded- 5 minutes
1 oz Guajillo dried chilli pepper, deseeded- 5 minutes
0.50 oz Fuggles [4.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 0.0 Hop 11 0.0 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 12 -
"Dry Hop"
1 Cinnamon stick soaked in 2 oz Vodka for 2-3 days
1 Vanilla Bean soaked in 2 oz Vodka for 2-3 days
1 ounce of Guajillo and 2 oz of Ancho added to 170 degree water - let it sit for about 10 minutes – just to plump up. Place them in a sanitized hop bag. Do the same with ½ oz of chipotles, but add them in a separate bag, incase you would have to pull them out due to the heat they impart.
Chilis are always different in heat, so I would recommend tasting every 48 hours.