want to brew a Mexican stout - recommendations?

[gerryhz]

So I have brewed two beers with a buddy (extract, not mash) with the help of brewing kits. We successfully brewed an APA and Belgian witbier.

We are thinking of brewing a chocolate stout, but modifying a bit by incorporating Abuelita Chocolate (Mexican chocolate hard tablet used for making hot chocolate) and piloncillo/panela (unrefined whole cane sugar).

Anyone want to recommend which roasted malt extract, hops and yeast we should utilize for this type of stout?

Also, should we add the chocolate and/or piloncillo at the end of the boil or during the fermentation stage? We can to extract the best possible flavors.

We are aiming to have the beer with some nice chocolate qualities with a mild sweet/sugary taste, balanced off with mild bitterness with hops and roasted malt characteristics.

 

[QuercusMax]

Adding the piloncillo will not result in added sweetness, as it is likely nearly 100% fermentable, and will actually dry out your beer. You may want to base this off a milk stout recipe, which uses unfermentable lactose to sweeten.

 

[gerryhz]

Adding the piloncillo will not result in added sweetness, as it is likely nearly 100% fermentable, and will actually dry out your beer. You may want to base this off a milk stout recipe, which uses unfermentable lactose to sweeten.

Thank you for the recommendation. Will eliminate the use of piloncillo then.

Since I am new at brewing stouts, are there any good milk stout extract based recipes?

 

[thesemicullen]

Austin Hombrew Supply has a pretty inexpensive piloncillo porter kit you might want to peek at.

 

[QuercusMax]

You could peek at the other threads at the bottom of this page, such as https://www.homebrewtalk.com/f12/mexican-chocolate-stout-343451/.

 

[gerryhz]

thank you all for the recommendations.