Copper Kettle Mexican Chocolate Stout

(Originally published in Cooking With Beer 2015)

ALL-GRAIN

Jeremy Gobien, owner and head brewer at Copper Kettle Brewing Company, Denver, Colorado, generously shared the recipe for their award-winning stout.

OG: FG: IBUS: ABV:

1.075 1.016 50 7.5%

MALT/GRAIN BILL

11.25 lb (5.1 kg) 2-row malt 1 lb (454 g) chocolate malt 12 oz (340 g) dextrine malt 12 oz (340 g) crystal malt 77L 12 oz (340 g) roast barley 8 oz (227 g) flaked oats

HOPS & ADDITIONS SCHEDULE 1 oz (28 g) Warrior [16% AA] at 60 minutes.

Spice Addition #1—Steep in whirlpool ½ habanero chile, dried, chopped 4 whole guajillo chiles, dried, chopped 2 whole ancho chiles, dried, chopped 2 oz (57 g) Saigon Cassia Cinnamon chips or sticks

Spice Addition #2—Post Fermentation “Dry Spicing” ¼ habanero chile, dried, chopped 0.5 oz (14 g) Saigon Cassia Cinnamon chips or sticks 1 oz (28 g) cacao

DIRECTIONS

Mash at 150°F (65°C) for 60 minutes. Collect the wort and begin a 60-minute boil with a single hops addition for bittering only. Cut up the chile peppers and steep the chile-pepper blend and cinnamon chips in a nylon bag in the hot wort for least 10 minutes after the boil is complete. Ferment using a neutral ale yeast at 68–70°F (20–21°C). When the final gravity is reached, steep the “dry spices” in the fermented beer for 3–5 days.

YEAST nibs White Labs WLP001 California Ale at

Yeast