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Ancho Villa

This is a spin on an Imperial stout with a subtle chili subtext and a hint of chocolate and vanilla. Inspired partially by Cigar City Brewery's Hunahpu's Imperial Stout and partly by the Mad Fermentationist's Mexican Breakfast Stout.

Brewer: G. Sumner Hayes Email: -
Beer: Ancho Villa Style: Imperial Stout
Type: Partial mash Size: 5 gallons
Color:
271 HCU
Bitterness: 47 IBU
OG: 1.096 FG: 1.020
Alcohol: 9.7% v/v (7.7% w/w)
Grain: 4 lb. British pale
7 oz. American crystal 120L
10 oz. Carafa II
1 lb. British chocolate
13 oz. Roasted barley
1 lb. 10 oz. Rolled oats
Mash: 70% efficiency
Mash @153F for 60 minutes or until full conversion.
Boil: 60 minutes SG 1.096 5 gallons
6 lb. Amber dry malt extract
Irish moss @15 minutes
Yeast nutrient @15 minutes
Hops: 3.75 oz. Fuggles (4.75% AA, 60 min.)
0.75 oz. Fuggles (4.75% AA, 30 min.)
.75 oz. Fuggles (aroma)
Yeast: US-05, 2 packs.
Log: After fermentation's done and another week has passed, rack to secondary and add:
3 ancho chilis, split and deseeded
2 pasilla chilis, split and deseeded
1.25 tsp cinnamon
5.5 oz dutch process cocoa, made into a paste with hot water
2 split vanilla beans

Leave 2 weeks on secondary.

Bottle and let it condition for quite a while.
Carbonation: 2.1 volumes Cane Sugar: 3.16 oz. for 5 gallons @ 68°F

Recipe posted 05/01/10.