Calavera Spiced Chile Stout 5 Gallon
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.
WHAT YOU GET
1 Can Coopers Family Secret Amber Ale HME
1 Can of Coopers Dark Malt
2 Packets of BrewMax LME Smooth
2 Packets of Chocolate Malt
2 Packets of Black Malt
2 Packets of Goldings Hops
2 Packets of Cacao Nibs
1 Packet S-04 yeast
4 hop sacks
2 Packets of No-Rinse Cleanser
2 Medium-sized Poblano or dried Ancho chilies (or chili of your choice) - diced
2 Cinnamon sticks
1 Vanilla bean (or 1 tsp vanilla extract)
FOR FANS OF
SKA Brewing Autumnal Mole Stout
Stone Brewing Xocoveza
Original Gravity: 1.061
Final Gravity: 1.015
SRM: (Color): 39
IBU: (Bitterness): 25
STEP 1: SANITIZING
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.
2. Screw on lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.
3. To clean the spigot, open it fully and allow liquid to flow for 5 seconds and then close
4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.
5. After all surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to top of keg, proceed immediately to brewing.
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. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened cans and BrewMax LMEs in hot tap water.
2. Add all the packets of grains between 2 of the Muslin Hop Sacks tying them closed.
3. Using a measuring cup, pour 8 cups of water into your clean 1-gallon or larger pot. Bring your pot of water up to above 155 degrees F.
4. Add the grain sacks to the hot water and steep for 30 minutes between 155-165 degrees.
5. After 30 minutes, carefully lift the grain sacks out of the pot, and place into a strainer/colander. Rinse the sacks over the pot with 2 cups of hot water each. Let drain. Do NOT squeeze the grain bags. Discard grain bags.
6. Slowly add the LME Softpacks to the hot grain water while stirring until it is completely dissolved.
7. Place the packets of US Goldings pellet hops into a hop sack tying it closed, then trim away excess material. Set aside
8. Place the packets of cocoa nibs and the diced chili into the final hop sack tying it closed, then trim away excess material.
9. Bring grain/LME water to a low rolling boil, add in the hop sack and the sack of chili/cocoa nibs, and let boil for 5 minutes, then remove the pot from the heat
10. Open the cans of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
11. Fill your fermenter with enough cold water to cover the spigot hole of the fermenter. Approximately 1-2 gallons of water.
12. Pour the wort, including the hop sacks, into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19-Liters by adding more cold water. Leave the hop sacks in the wort for the duration of fermentation.
13. Stir your wort mixture vigorously with your sanitized spoon or whisk.
14. Sprinkle the S-04 yeast packet into the fermenter, and place on the lid. Do not stir.
Put your fermenter in a location with a consistent temperature between 68° and 75° F (20°-25° C), and out of direct sunlight. Ferment for 21 days.
STEP 3: Adding Extras
Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.
1. On day 14 of fermentation carefully open the lid and add the vanilla and cinnamon sticks. Replace lid and let ferment for 1 more week before bottling.
STEP 4: BOTTLING & CARBONATING
After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solutions into a large bowl. Use this solution to clean any other equipment you may be using for bottling. Do not rinse.
3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
TIP FROM OUR BREWMASTERS
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer