Homebrew Chocolate-Chili Stout

The “Beaver Avenue Brewer’s Guild” (BABG) brewed this beer on January 10. I did some work on v1.0 of the recipe, I attached the recipe¬†below.

I’m affectionately calling it Poseidon’s Wrath, a name first suggested as a taunt related to the snow this morning by Nikki.

Anyway, the beer went great. I believe made some adjustments based on using baker’s chocolate (decrease the hops because this adds bitterness), switched to a tsp. of cayenne pepper instead of Ancho and Serrano, and he planning on extracting¬†vanilla beans, cocoa nibs, and cinnamon sticks for the secondary. All said, the brewday went extremely well and I think this recipe is going to work out great.

Poseidon’s Wrath Imperial Stout

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 90 min 47.6 IBUs 38.1 SRM 1.085 1.017 9.0 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 11.906 lbs 69.06
Munich Malt - 20L 1.706 lbs 9.89
Caramel/Crystal Malt - 40L 1.19 lbs 6.9
Caramel/Crystal Malt - 80L 1.19 lbs 6.9
Chocolate Malt 1 lbs 5.8
Black (Patent) Malt 4 oz 1.45

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1.81 oz 60 min Boil Pellet 5
Willamette 1.16 oz 30 min Boil Pellet 5.5
Willamette 1.16 oz 15 min Boil Pellet 5.5
Goldings, East Kent 0.4 oz 0 min Boil Pellet 5
Willamette 0.4 oz 0 min Boil Pellet 5.5

Miscs

Name Amount Time Use Type
Irish Moss 0.50 tsp 10 min Boil Fining

Notes

Add .5 lb cocoa nibs

Add 1 ounce of Ancho Chile at 0 min

Add 1 ounce of Serrano Chile at 0 min