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Mexican Xmas

The Izzy's picture
Submitted by The Izzy on Thu, 02/14/2013 - 23:48
2nd Version of this Mexican hot chocolate (champurrado)inspired milk stout for xmas.
Recipe Stats
Brewed By: 
The Izzy
Brew Date: 
10/07/2012
Original Gravity: 
1.093 O.G.
Final Gravity: 
1.023 F.G.
Batch Size: 
5.5 gallons
IBUs: 
34.0 IBUs
SRM: 
25.0 SRM
ABV: 
9.25% ABV
Boil Time: 
90 minutes
Pre-Boil
Malt/Grain/Sugar/Extract: 

12 lbs Maris Otter
1 lbs Vienna Malt
8.0 oz Oat Flakes
8.0 oz Crystal 60
8 oz Chocolate Wheat Malt
4 oz Belgian Special B
2 oz Carafa Special® TYPE III
1.0 oz British Black Patent
2.0 lbs Lactose

Mashing Instructions: 

150 for an hour

Hops: 

1.0 oz Cascade (7.9%) - added during boil, boiled 60 min
.5 oz Cascade (7.9%) - added during boil, boiled 15 min

Extra Ingredients: 

1 ea Cinnamon (stick) - added at the end of the boil for five mins: Then Remove before chilling

4 oz Cocoa Nib Shells - added to secondary fermenter

1oz of Bourbon Vanilla Beans - added to secondary fermenter

1oz of Tahitian Vanilla Beans - added to secondary fermenter
 

Yeast: 

2 packs Fermentis S-04 Safale S-04
 

Special Instructions / Notes: 

Take all the special ingredients (Cocoa Nib Shells and Vanilla Beans) soak in cheap volka for a couple days before added to secondary fermenter

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wardg.walkupiv's picture
Submitted by wardg.walkupiv on Wed, 02/20/2013 - 09:47. #

Sharing Weirdo Milk Stouts

Hi Izzy,

Your recipe looks awesome.  I have a thing for weird milk stouts and was wondering, would you like to swap some bottles of your weird milk stout(s) for some bottles of my weird milk stout(s) [Vanilla Chai Spiced, Peanut Butter and Chocolate, Imperial]?  Cheers.

Ward