Has anyone attempted a clone of this or have a recipe? Even if it's not an exact Xocoveza clone, any insight on brewing Mocha Stouts in general would be much appreciated. I'm looking to brew one soon.
I would refer to the Hunahpu clone thread over there on HBT, scale down the gravity and add lactose as a starting point. Great beer by the way.
Scrape 3 vanilla beans, burn 2 cinnamon sticks, toast 4oz cacao nibs. Then soak in a mix of rum and vodka for 2 weeks. Add one teaspoon to an imperial stout. I used yeti in 12 oz bottles. Mexican cake
...minus the habaneros (well, for Mexican Chocolate Cake, chili peppers are in Xocoveza). Also, wondering if you could you elaborate a little on your technique for burning the cinnamon sticks?
I made an extraction of 1 whole dried cheyenne pepper , 2 whole scraped vanilla beans , two table spoons of roasted coco nibs and 2 broken up cinnamon sticks and a table spoons of espresso beans. I didnt touch the cinnamon sticks , just added them like they were. Soaked in vodka for a week. After evaporation and removing the solids , it left about 4 0z of the extraction. I added that to a 2.5 gallon keg of a stout that a friend and I did. Was excellent! Scale up x 2 for a 5 gal keg obviously. This should work well with any sweet stout or milk stout.
Just take the raw cinnamon stick use a brûlée torch or burner. Hold to the flame until it catches fire. (Be careful because they pop sometimes) it helps release oils and intensifies the cinnamon flavor. These are just regular cinnamon sticks by McCormick btw.
