I'm subscribing to this thread just to see how it turned out for you. I went looking for a Xocoveza Mocha Stout clone recipe this morning, only to discover you beat me to it by 24 hours Do let us know how it turns out.I started researching more about this one and found a few hints here and this is what I'll be brewing with:
10lb Pale 2-Row
1lb Roasted Barley (550˚L)
1lb Caramel 60˚L
1lb Chocolate 350˚L
1lb Munich Light 10˚L
10oz Flaked Barley
8oz Flaked Oats
1oz Challenger (60min bittering) «brewstore was out of stock, substituted with Perle
1oz East Kent Golding (10min aroma)
2pkg SafAle US-05
Add in Secondary:
- 2x Pasilla Chili Peppers (check your local Mexican grocer, only place I found it in STL)
- 1Tbsp Nutmeg
- 2-3 Cinnamon Sticks
- 3 Vanilla Beans (any recommendations on how to add these? Scrape the seeds or not?)
- 4oz Cocoa Nibs
*****Taste every day until flavor profiles even out, expecting up to 7 days*****
- Add 24oz cold-brewed coffee (I'm going to try cold-brewing some Tim Horton's with a french press or drip)
Expecting 1.080 OG and about 8% ABV.
Here's the brewtoad recipe.
Disclaimer: This is my first time brewing a stout and it might be an aggressive recipe to start with, so any thoughts or recommendations welcome. Kettle fires up in about 20hrs.
ps. two-year reader, first time posting. Virginity taken, yaaayyy!
Just racked to secondary:
Right after popping the lid, stuck my head right in and HOLY CRAP IT STINGS THE NOSTRILS. That cleared within a minute or two, so any help with what that was all about?
Very large yeast cake
Plenty of roasty coffee aroma, quite pleasant.
Tastes green but has a good coffee, almost toffee-like, flavor with a slightly acrid/ashy finish, but hoping that will mellow out.
Measured gravity w/ hydrometer at 1.022, but it's bubbling away in the secondary already. 74% attenuation would be about 1.016 and the S-05 is rated at 81%.
It's not as intense as originally expected, but also not bad considering the unexpected brew day issues. So now we wait.
I'm not sure if there's a standard way do it, but I put 1 cup of ground coffee in a French press with 4 cups of water and let it soak for a day. Then I pushed the plunger down and poured it through a coffee filter and into a pitcher. Then I dumped it into my secondary. I see some people do more/less coffee, or more/less water, or add it at bottling instead so it's up to you.
I think in the coffee world it's not uncommon to see the 4:1 ratio of water to coffee to cold brew. That's why I did it that way.