I brewed it on Halloween (see Caliente Fuerte Mexican Stout (Batch 300)). I kegged it around 3 weeks later.
Since then, I've carbonated and been drinking it.
The design (see Designing Caliente Fuerte Mexican Stout) was intended to be chocolatey with a bit of heat from cinnamon and Ancho and Cayenne Chile powder.
I purposely took it easy on the spices.
As it turns out, I was too easy on the spices. It is nice, rich and chocolatey, but the cinnamon barely comes through and the peppers not at all.
- 1/2 cup Vodka (maybe a little more)
- 1/2 tbsp. Cayenne Pepper Powder
- 1/2 tbsp. Ancho Pepper Powder
- 2 tbsp. Cinnamon
Rather than add to the keg, I'm keeping this in a mason jar. When I want a bit of heat, I can add a little straight to a glass. When I just want a rich, chocolatey stout, I don't add any of the tincture.
It is almost like having two beers on tap.
So, if I add like 1/8 of a teaspoon of the tincture on top of the foam, the spices actually come through very close to how the Mexican Chocolate Stout spices taste.
In comparison, I think Copper Kettle beer, and especially the foam is just a touch darker. My beer has a touch more cocoa flavor and tastes richer.
I'm happy with having the tincture to taste "on demand". Again, it is like having a couple of beers.
I do think if I make this beer again, I will shoot for a slightly darker color. I will use more roasted barley for my "stout" flavor. I will cut the cocoa by about half, and I think I will cut the lactose completely.
But, when it comes right down to it, I am extremely happy with this beer.
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