I felt there was too much chocolate and not enough chile in the original Chupacabra, so a second endeavour was made. This batch contains absolutely no added chocolate and what some people would consider an obscene amount of chile. These are definitely spicier than the first batch, and the natural chocolatiness (is that a word?) of the stout shines through. There is no head retention to speak of, and I believe that is a result of oils on the chiles. We'll have to work on that part.
6.69% ABV How is this calculated?
.5 lb Crystal (50°) malt
1.0 lb Chocolate malt
.5 lb Roasted unmalted barley
5.25 lbs Light DME
1 oz Cascade Hops (5.0%)
6 oz (about 40) dried New Mexico red chile pods, stems removed
1 tsp Irish Moss
1 pouch Wyeast 1318 (London Ale) Yeast
.75 cup table sugar for priming
In 3.5 gallons water, steep grains between 150° and 175° for 30 minutes.
While grains are steeping, remove most of the seeds from, and wash the outsides of, the chile pods. Set aside.
Disolve DME and bring to a boil.
Add chiles and hops, and boil 45 minutes.
Add irish moss and boil 15 more minutes.
Remove from heat, cool to 80°, then pitch yeast.
Ferment at room temperature (70°) for 7 days
Transfer to secondary and let settle for 1 week before bottling.
Bottle and store for at least 1 month before chilling.
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