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Mexican Xmas

2nd Version of this Mexican hot chocolate (champurrado)inspired milk stout for xmas.
Brewed By: 
The Izzy
Brew Date: 
Brew Type: 
Batch Size: 
5.5 gallons
Boil Time: 
90 minutes
Original Gravity: 
1.093 O.G.
Final Gravity: 
1.023 F.G.
9.3% ABV
34.0 IBUs
25.0 SRM

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


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


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


wardg.walkupiv's picture

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.


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