Adjective Stout 2018 (Mexican Hot Chocolate)

Ah yes, the annual adjective stout, aptly named due to there being a few adjectives before the word stout. This all started back in 2014, each year (2015, 2016, 2017 ) making a different one. This year’s adjectives are as follows: Jalapeño, cocoa tea, bourbon soaked in cocoa tea, cocoa nibs, vanilla bean, milk (lactose), and cinnamon…which is condensed in into what I am calling the Mexican hot chocolate stout.

The grain bill is similar to what was done in the past, including the use of lactose for some versions. The rest of the adjectives (additions) will be added in the secondary. The amounts will be decided upon at that time (based off experience and research), with the idea of keeping it on the lighter side of additions as it’s easier to add than to take away.

The brew day video says it all:

Recipe:

Batch Size: 1 Gallon
OG: 1.054
SRM: 4
Est ABV: 5%-ish
IBU: 80
Boil Time: 60 Min

Malt:
(64%) – 2 row
(15%) – Flaked Oats
(9%) – Lactose (added 10 min left in the boil)
(5%) – Crystal 120 (added after conversion)
(3.5%) – Chocolate Malt 120 (added after conversion)
(2.5%) – Carafa III (added after conversion)

Mash:
60 Min @ 157F

Hops:
34 IBUs @ 60 Minutes

Extra:
1/2 Jalapeño
Cocoa Tea
Bourbon soaked in Cocoa Tea
.75 oz Cocoa Nibs
1/4 Vanilla bean
1/2 Teaspoon Cinnamon

Yeast:
White Labs WLP002

Here’s what went down:

Brewed 12/15/18

1/5/19: Transferred to a secondary and added the extra goodies.

1/24/19: Added .75 oz of cocoa nibs.

Tasting video:

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