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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: |
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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 |
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| 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 |
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| Hops: | 3.75 oz. Fuggles (4.75% AA, 60 min.) 0.75 oz. Fuggles (4.75% AA, 30 min.) .75 oz. Fuggles (aroma) |
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| 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. |
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| Carbonation: | 2.1 volumes | Cane Sugar: 3.16 oz. for 5 gallons @ 68°F | ||||||
Recipe posted 05/01/10.
