Calavera Spiced Chile Stout

Product: 90-15203-00

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STORY:

Our Calavera (skull) Stout was carefully crafted to be reminiscent of Mayan-style Hot Chocolate, which is often consumed on The Day of the Dead. Our Stout has the characteristic heat from the chile and spices, boldness from the cocoa, and softness from the vanilla. This recipe is malty, smooth, and spicy for our more daring Stout and Porter fans.

PROFILE:

Dark and roasty, this spiced chile beer packs some bold flavors from the additions of cocoa nibs, cinnamon, vanilla, and Ancho chile peppers (though you can use any chile pepper). Aromas of peppery spices, cocoa, and roasted malts are heavy on the nose, while the flavors dark chocolate, vanilla, and coffee greet your palate. This robust beer finishes smooth with a subtle lingering heat from the chiles.

SIMILAR TO: 

Ska Brewing Co. – Autumnal Mole Stout
Stone Brewing Co. - Xocoveza

RECIPE INCLUDES:

  • 1 Can Churchills Nut Brown Ale Brewing Extract
  • 1 Packet Dry Ale Yeast (Under Lid of Extract)
  • 1 BrewMax LME Softpack - Robust
  • 1 Packet Chocolate Malt (4oz.)
  • 1 Packet Black Malt (4oz.)
  • 1 Packet Cacao Nibs(2oz.)
  • 1 Packet US Goldings Pellet Hops (1/2oz.)
  • 3 Muslin Sacks
  • 1 Packet No-Rinse Cleanser

PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness

YOU'LL PROVIDE:

  • 1 Medium sized Poblano or dried Ancho chile (or chile of your choice) - diced
  • 1 Cinnamon stick
  • 1/2 Vanilla bean (or 1/2 tsp vanilla extract)

Additional Information


  • OG: 1.063 (approx.) -- FG: 1.016 (approx.)
  • Flavor: Malty
  • ABV (alc/vol): 6.1
  • SRM (Color): 33
  • IBU (Bitterness): 19
  • BJCP Style: 30. Spiced Beer – 30A. Spice, Herb, or Vegetable Beer
  • Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew­ing Time

    3 Weeks 3 Weeks 3 - 6 Weeks = 2 - 3 Months

    Click here for printable instructions.

    Calavera Spiced Chile Stout Instructions

    RECIPE INCLUDES:

    • 1 Can Churchills Nut Brown Ale Brewing Extract
    • 1 Packet Dry Ale Yeast (Under Lid of Extract)
    • 1 BrewMax LME Softpack - Robust
    • 1 Packet Chocolate Malt (4oz.)
    • 1 Packet Black Malt (4oz.)
    • 1 Packet Cacao Nibs(2oz.)
    • 1 Packet US Goldings Pellet Hops (1/2oz.)
    • 3 Muslin Sacks
    • 1 Packet No-Rinse Cleanser

    PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness

    YOU'LL PROVIDE:

    • 1 Medium sized Poblano or dried Ancho chile (or chile of your choice) - diced
    • 1 Cinnamon stick
    • 1/2 Vanilla bean (or 1/2 tsp vanilla extract)

    Additional Information


  • OG: 1.063 (approx.) -- FG: 1.016 (approx.)
  • Flavor: Malty
  • ABV (alc/vol): 6.1
  • SRM (Color): 33
  • IBU (Bitterness): 19
  • BJCP Style: 30. Spiced Beer – 30A. Spice, Herb, or Vegetable Beer
  • Ferme­ntation

    Carbo­nation

    Bottle Condi­tioning

    Total Brew­ing Time

    3 Weeks 3 Weeks 3 - 6 Weeks = 2 - 3 Months

     

    STEP 1: SANITIZING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

    NOTE: BE SURE TO SANITIZE EVERYTHING THAT WILL COME INTO CONTACT WITH YOUR BEER. 

    STEP 2: BREWING

    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

      1. Using a measuring cup, pour 4-8 cups of water into your clean 3-quart or larger pot (Use enough water to cover the grains).
      2. Add the grains to a hop sack and bring your water up to above 155 degrees F.
      3. Add both grain sacks to the hot water and steep for 30 minutes between 155-165 degrees, then remove from heat.
      4. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain sack. Discard grain sack once drained.
      5. Remove the yeast packet from under the lid of the Brewing Extract, then place the unopened can in hot tap water.
      6. Slowly add the Robust LME Softpack to the hot grain water while stirring until it is completely dissolved.
      7. Place the packet of US Goldings pellet hops into a hop sack tying it closed, then trim away excess material.
      8. Place the packet of cocoa nibs and the diced chile into the final hop sack tying it closed, then trim away excess material.
      9. Bring grain water to a low rolling boil, add in the hop sack and the sack of chile/cocoa nibs, and let boil for 5 minutes, then remove the pot from the heat.
      10. Open the can of Brewing Extract and pour the contents into the hot mixture. Stir until thoroughly mixed. This mixture of unfermented beer is called “wort”.
      11. Fill keg with cold tap water to the #1 mark on the back.
      12. Pour the wort, including both sacks, into the keg, and then bring the volume of the keg to the #2 mark by adding more cold water. You'll leave the both sacks in the wort for the duration of fermentation. Stir vigorously with the spoon or whisk.
      13. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.
      14. Put your keg in a location with a consistent temperature between 65° and 76° F (20°-25° C) and out of direct sunlight. Ferment for 21 days total.
      15. One week before bottling (day 14), carefully open the lid and add the vanilla and cinnamon stick. Replace lid and let ferment for 1 more week before bottling.
      16. Approximately 24 hours after adding the yeast, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.


    Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks.
    After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process. 

    Step 3: BOTTLING AND CARBONATING

    Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)

    Flavor Profile

    malty-recipesFlavor Profile
    Alcohol by volume: 6.1%
    SRM (color): 33
    IBU (Bitterness): 19
    Calavera Spiced Chile Stout is rated 4.8 out of 5 by 9.
    Rated 5 out of 5 by from The Dead will be soothed and warmed by this Stout I was concerned that it would be too spicy and have a rough taste, as the early samples of the Churchill's NutBrown Ale were not too smooth. However this beer looks extremely promising, as an early taste of my "dregs" (the last part bottle from the LBK bottled on 12/22/16) tasted really nice, pretty smooth already after less than 2 weeks in bottle. I could taste the complexity of the chile pepper, chocolate and vanilla with a subtle warming as it went down. Two other people I shared it with (one who used to homebrew) really likes it too. This should only get better.
    Date published: 2017-01-11
    Rated 5 out of 5 by from Great taste The absolute best dark beer I have ever made. Full bodied with a thick head. Will be making this again soon.
    Date published: 2017-01-30
    Rated 5 out of 5 by from OOPs too much Poblano I used a Poblano pepper, but next time will cut back on the amount. It overpowers the other flavors. I will also recommend "scraping" the vanilla bean to release it's flavors. Personally, the bite of the pepper is good to me, my wife makes an out of this world fermented hot sauce, which is what I will sub next time. I do recommend this recipe because no matter what, it warms you, which makes it an excellent fall/winter brew.
    Date published: 2017-03-01
    Rated 5 out of 5 by from Worth It This was the most time consuming and complicated recipe I've done yet but so worth it.
    Date published: 2017-02-26
    Rated 3 out of 5 by from Could be better Overall product quality was good ... but could have been better. Missing were the tones of cinnamon and heat from the pepper. At first I thought it was my taste buds. My friends had the same comment. I am willing to give this a second try, but this time .. adding a little more cinnamon and pepper.
    Date published: 2017-04-23
    Rated 5 out of 5 by from first partial mash recipe i just bottled this beer after 21 days of fermentation (temperatures ranges between 64 to 70 degrees) tried a sample at this stage and so far i am impressed, notes of coffee and cinnamon with a small amount of heat on my tounge , can't wait for the finished product
    Date published: 2017-03-17
    Rated 5 out of 5 by from A complex of flavors This is the most complex blend of flavors that I have experienced in a stout. Every one of the additions from chocolate to chile comes through with each sip. It keeps getting better with each week of bottle conditioning. Certainly worth the time and effort.
    Date published: 2017-05-04
    Rated 5 out of 5 by from Sweet Heat Love chili beers. This one is no different. Smooth chocolate flavor up front and a nice heat on the back end. Heat isnt to intense and really brings the beer together. I used a whole jalapeno pepper so the nose is all pepper. But still a great beer.
    Date published: 2017-04-23
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