Brewing a Mexican Hot Chocolate Stout (Grain to Glass) скачать в хорошем качестве

Brewing a Mexican Hot Chocolate Stout (Grain to Glass)

This is a Mexican Hot Chocolate Stout that you can brew at home. It’s a dark, 8%-ish beer made with vanilla, cinnamon, cacao, and chile peppers that finished just in time for the fall season. In this video, I show you how I brewed it, what I learned during the process and a final tasting review at the end. Please subscribe! NOTE: I forgot to mention the vanilla addition in the video (my bad). I added 1 fl oz (30mL) of vanilla extract directly to the fermenter along with the tincture after fermentation was complete. For merch, visit: https://www.casitamade.com This video contains equipment and products from brands that sponsored this video. Thank you for supporting this channel! Help support my channel! Donate here: https://www.paypal.com/donate/?hosted... Brew Day Ingredients: 14.25 lb (6.5 kg) Two-row 1.25 lb (0.6 kg) Flaked Oats 0.75 lb (0.3 kg) Munich 0.75 lb (0.3 kg) Chocolate 0.75 lb (0.3 kg) Carafa II 0.38 lb (0.3 kg) Roasted Barley 1 lb (0.5 kg) Lactose Imperial’s Darkness (at least 2 packets or a starter) 1.25 oz (35 g) Warrior Hops 52g Pasilla chile peppers (chopped) Batch size: 6 gallons (22.7 liter) Original gravity: 1.086 SG (20.7°P) Final gravity: 1.026 SG (6.6°P) ABV: 8.3% (including tincture) IBU: 45 -Mash at 150°F for 45 minutes -Boil for 60 minutes -Pitch yeast at 65°F and let rise to 67°F. -When gravity drops to about 1.030, raise fermenter to 70°F until fermentation is complete. -Do a diacetyl test to ensure none is present before crashing. Details on diacetyl: https://www.whitelabs.com/news-update... -Dump the trub/yeast from the fermenter or transfer to a secondary fermenter. Tincture Ingredients: 85g Cacao nibs 28g Guajillo chile peppers (after chopping/deseeding, you’ll have about 19g) 13g Cinnamon stick (chopped) 1 fl oz (30mL) Vanilla extract 8 fl oz (237mL) Vodka Tincture: Chop the dry ingredients and add to a jar with a lid. Cover the dry ingredients with vodka and let sit at room temperature (closed) for about a week. Decant the liquid directly to the fermenter 2-3 days before transferring the beer to the keg. TIP: purge your fermenter with carbon dioxide to limit the risk of post-fermentation oxidation. Anton Paar EasyDens: Use coupon code RC10 to save 10% (expires 06/30/2023) www.EasyDens.com pH meter: https://amzn.to/3eVDmJT Oxygen meter: https://amzn.to/3Fdj891 Buckets: https://amzn.to/3srRuh2 Beer glasses: https://amzn.to/3N1wQO8 Stainless steel sample cups: https://amzn.to/3FhwPUB I sometimes include affiliate links that help me earn a small commission (at no additional cost to you). Thanks for your support! Subscribe to my YouTube Channel to be the first to see my new videos. FOLLOW ME ON SOCIAL Instagram:   / ryanmichaelcarter   TikTok:   / ryanmichaelcarter   #mexicanhotchocolatestout #fallbeer #brewday #homebrewing #craftbeer #ssbrewtech #homebrew #howtobrew #yeti #builtforthewild All Rights Reserved ©, Casita Made