I'm thinking of brewing a stout that would be spiced somewhat like Cigar City's Hunahpu's Imperial Stout (cocoa, cinnamon, ancho chiles), but would be sessionable strength (5%-5.5%). Hunahpu's Light, if you will.
I want to use some piloncillo in the boil and have a relatively sweet final product to balance out with the chile. But I'm worried my recipe might come out too sweet. Let me know what you think or if you have any suggestions.
6 1/2 lb two-row
1 lb Crystal 60L
12 oz chocolate malt
8 oz roasted barley
8 oz flaked corn
1 lb piloncillo
Never brewed with piloncillo before and just wanted to see what everyone thought. Thanks!