Caliente Fuerte Mexican Stout vs. Copper Kettle Mexican Chocolate Stout

Remember Caliente Fuerte Mexican Stout? It was my Homebrew 6 Pack Project beer inspired by Copper Kettle Mexican Chocolate Stout.

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.

After comparing to Copper Kettle Mexican Chocolate Stout, I made a little tincture: 

• 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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