Chocolate Chili Stout

chocolate_chili_stout.md

Shot in the Dark - Chocolate Chili Stout

By Gordon Diggs

Adapted from a recipe by Mark Sullivan, Chesapeake Real Ale Brewers (CRAB) from "More Homebrew Favorites", by Lutzen & Stevens.

Ingredients

• 0.75 pounds Crystal 90L malt
• 0.5 pounds Roasted barley
• 0.5 pounds Chocolate Malt
• 0.33 pounds Black patent malt
• 4 lbs Dark DME
• 3.3 lbs Dark malt syrup
• 1-2 tsp Gypsum
• 2 oz Northern Brewer hops (7-11% AA)
• 1.50 oz Fuggles hops (4-6% AA), seperated into 2 equal piles
• 8 oz cocoa nibs, soaked in a neutral vodka for a week
• 5-6 cayenne peppers, cut into thin strips
• One package Wyeast 1318; London Ale III

Procedure

1. Steep grains in 2 gallons of 160 degree F water for 20 minutes. Remove the grains and discard, and bring the water to a boil. Remove from heat.
2. Add the extracts and the gypsum, and bring the wort back up to a boil. Once it is boiling, set a timer for 60 minutes, and add the Northern Brewer hops.
3. Boil for 20 minutes, and add 1 ounce of Fuggles hops.
4. After 30 more minutes, add the remainder of the Fuggles hops.
5. With 5 minutes remaining, add your cayenne peppers.
6. Remove the wort from the heat and let the peppers steep while the wort cools.
7. Pitch the yeast as standard after the wort has cooled.
8. Primary fermentation should take about 7-10 days. Leave the peppers in the bucket during primary fermentation.
9. Secondary should take about a week. Add the chocolate nibs before racking into the secondary.
10. Prime with 0.5 cup corn sugar and bottle.
11. Age as needed.

You might want to think about doing a secondary fermentation with cocoa nibs instead of using the Hershey's, or maybe using both. People say you get a lot of great cocoa flavor out of the nibs.

Good idea. Might do both just to try it.