https://beerandbrewing.com/copper-kettle-mexican-chocolate-stout-recipe/ Whirlpool (10min) 1 habanero chile, dried, chopped 8 whole guajillo chiles, dried, chopped 4 whole ancho chiles, dried, chopped 4 oz Saigon Cassia Cinnamon chips or sticks Secondary (3-5 days) 1/2 habanero chile, dried, chopped 2 oz Saigon Cassia Cinnamon chips or sticks 2 oz cacao nibs
Hopeful was good, hopeful was even better, now I'm going with CaraAroma for the caramel malt and Carafa III for the chocolate malt. This should bring it to an even better level - I hope! After thoughts, it took it to a new level. Infact, it was more stout than porter.
Repro of https://www.youtube.com/watch?v=hHPy_nNkN68&t with modifications. Note: All numbers are metric