Caliente Fuerte Mexican Stout

I sat down with one of these beers on my patio to think about how I would design the tribute beer.

I shot for 7% ABV with around 45 IBU and a very dark color. I decided to go with cocoa powder rather than cocoa nibs and since I had lactose, I threw half a pound in.

For spicing, I added Ancho Chile powder and Cayenne Chile powder along with a couple of cinnamon sticks.

I ended up not adding nearly enough, and the end result really just tasted like a chocolate stout or porter.

I enjoyed the chocolate stout quite a bit and decided to make a tincture of 1/2 cup vodka to 1/2 tbsp cayenne and ancho with 2 tbsp cinnamon. Rather than adding to the keg, I kept it around to dose individual pours with.

This way I was able to add to taste "on demand", and didn't have to worry about killing a whole lot of spicy beer.

Caliente Fuerte --- Batch 1

Style	American Stout	Batch Size	5.50 gal
Type	All Grain	Boil Size	7.71 gal
Brewhouse Efficiency	70.00	Boil Time	60 minutes

Recipe Characteristics

Recipe Gravity

1.070 SG

Estimated FG

1.017 SG

Recipe Bitterness

45.8 IBUs (Rager)

Alcohol by Volume

7.0 %

BU : GU

0.656

Recipe Color

37.0 SRM

Color

Measured OG:

1.069

Measured FG:

1.017

ADF:

74.3

Measured ABV:

6.9

Ingredients

Ingredients
Amt	Name	Type	#	%/IBU	Volume
9.48 gal	Denver, Colorado	Water	1	-	-
5.00 g	Calcium Chloride (Mash)	Water Agent	2	-	-
2.00 g	Epsom Salt (MgSO4) (Mash)	Water Agent	3	-	-
11 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	4	72.1 %	0.86 gal
1 lbs 8.0 oz	Munich Malt - 20L (20.0 SRM)	Grain	5	9.8 %	0.12 gal
12.0 oz	Midnight Wheat Malt (550.0 SRM)	Grain	6	4.9 %	0.06 gal
8.0 oz	Crystal Dark - 77L (Crisp) (75.0 SRM)	Grain	7	3.3 %	0.04 gal
8.0 oz	Crystal, Medium (Simpsons) (55.0 SRM)	Grain	8	3.3 %	0.04 gal
8.0 oz	Roasted Barley (300.0 SRM)	Grain	9	3.3 %	0.04 gal
0.750 oz	Magnum [10.90 %] - First Wort 60.0 min	Hop	10	34.0 IBUs	-
8.0 oz	Milk Sugar (Lactose) [Boil] (0.0 SRM)	Sugar	11	3.3 %	0.04 gal
0.500 oz	Nugget [15.60 %] - Boil 25.0 min	Hop	12	11.9 IBUs	-
0.50 lb	Cocoa Powder (unsweetened) (Primary)	Flavor	13	-	-
1.0 pkg	Irish Ale Yeast (White Labs #WLP004)	Yeast	14	-	-
1.00 tsp	Ancho Chile Powder (Primary 5.0 mins)	Spice	15	-	-
1.00 tsp	Cayenne Chile Powder (Primary 5.0 mins)	Spice	16	-	-
0.50 tsp	Gelatin (Bottling 2.0 days)	Fining	17	-	-
2.00 Items	Cinnamon Stick (Bottling 1.0 days)	Spice	18	-	-

Mash Profile

Mash Steps
Name	Description	Step Temperature	Step Time
Mash In	Add 18.44 qt of water at 163.7 F	152.0 F	60 min

Batch sparge with 2 steps (Drain mash tun , 4.87gal) of 168.0 F water

Recipe Notes
Make 6 cup starter a couple days before brew day.
Brewing salts in the mash water. This should bring Denver water profile (as defined by BeerSmith) to
Ca=70,Mg=14,Na=21,SO4=72,Cl=91,HCO3=104
Mash and boil as instructed.
Chill as close to 60 degrees as possible.
Add cocoa and spices into primary fermenation.
Keep fermentation cold until signs of fermentation start. Then let go to ambient temperature.
Add to keg with Cinnamon Sticks.

Brewing Record

Brew Date:		Strike Temp:
Mash Temps:
Pre-boil OG	(1.057 SG)	Pre-boil Vol	(7.71 gal)
Actual Mash Efficiency		Pitch Temp
Fermentation
Day 1:
Day ...
Day ...