Mexican Hot Chocolate Stout Extract Recipe Kit

Patience, grasshopper.

This is a unique, flavorful stout. Initially, when you think it's taste testing time, the pepper is overwhelming, but when left in the bottles for at least six months, the spiciness is knocked way back and the stout comes forth. The hint of chocolate is a nice after taste. Don't listen to the naysayers who are the kind of people to dump out five gallons of homebrew. As a New Mexican well versed in pepper flavors, I say job well done with this recipe crafting. And like all good stouts, don't drink it too cold, low 50s is a good temperature.

great test of secondary additions

I haven't brewed this yet. but it will be the second, secondary fermintation flavor addition I have done, just follow the directions for sanitizing the additives ( My experinence don't use Everclear, try something less gasoline flavored like Vodka) I think this will be well liked around Christmass !

An unusual and tasty brew

I decided to brew this kit because it just sounded interesting, and that proved to be true. I just cracked open the first bottle day before yesterday and it did not disappoint. I followed all the instructions, including not transferring to a secondary fermentor (which I have never done before) and I am pleased with the results. The cinnamon added to the brew towards the end of the boil adds just a hint of cinnamon, but it’s really the chile peppers and cocoa nibs added after primary fermentation is done that have the biggest flavor impact. I would compare the ‘heat level’ to a medium-hot salsa. There are notes of coffee and toast / roasted grain in the first sips and the cocoa flavor is subtle but definite in the finish. There is a very persistent head on the pour. If you don’t like spicy, you could just reduce the chiles or not steep them for as long (I did 2 weeks).