How to Brew A Festive CINNAMON CHOCOLATE STOUT For Christmas!
Channel: TheApartmentBrewer
Date: 04/12/2023

This beer tastes like Cinnamon Rolls, and it's perfect for enjoying during the holiday season! 
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Recipe on Brewfather: https://share.brewfather.app/ZcVQ6AYR3BE3tC

Recipe for 5 gallons (19 L) , your efficiency may vary:

"Yippee Ki Yay..."

8.4% ABV          49 IBU

14 lb Maris Otter (67.5%)
3 lb Munich I (14.5%)
1 lb English Medium Crystal (4.8%)
1 lb Golden Naked Oats (4.8%)
0.75 lb Coffee Malt (3.6%)
0.5 lb Chocolate Malt (2.4%)
0.5 lb Midnight Wheat (2.4%)

Mash: 
Single Infusion mash at 155 F (68 C) for 60 min

Water (ppm): Ca: 51, Mg 7, Na 36, Cl 63, SO4 62, HCO3 94
Add to 8 gal (30 L) RO water: 2g Gypsum, 2g Epsom, 3g CaCl2, 4g NaHCO3
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.

60 min boil: 
60 min - 1.25 oz (35g) Warrior (15.4% AA) (49 IBU)
0 min - Add 2 oz (56g) Cinnamon sticks

OG: 1.091

Yeast: Imperial A31 Tartan

Ferment for 2-3 weeks at 62 F (16 C), adding 0.5 oz (14g) Cinnamon sticks and 2 oz (56g) Cacao Nibs for 1-2 more weeks. After this, package and optionally add tincture from 2 oz more cacao nibs to keg.

FG: 1.028
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0:00 Intro and welcome 
1:05 Recipe
7:56 Brew day
10:12 Fermentation plan
13:52 Fermentation follow-up
15:01 Pour and tasting notes
19:34 Potential improvements
20:25 Guest taster!
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
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