Cocoa Chipotle (Chocolate Mole) Robust Porter
This is actually a Partial Mash, not all-grain. For all-grain, bump the Maris Otter to 11lb, and drop the LME.
This might belong over in either the Smoked, Fruit/Veg, or Specialty forums, but I'm putting it here because it's primarily a Robust Porter.
This is currently in primary (5 days so far), and it's mostly fermented out, and tastes super good from my samples so far.
I did this as a partial mash, mostly because I bought a 33lb growler LME right before I learned about BIAB and decided to go all-grain, and this seemed like a good way to use up some LME.
My goal for this recipe was to make a Chocolate Mole beer. A robust porter seemed like a good base, with some dry chipotle peppers and cocoa nibs added. I added the Crystal 80 to get a raisiny flavor (as mole sauces often include raisins).
6.6 lb - Liquid Malt Extract - Light (56.9%)
3 lb - United Kingdom - Maris Otter Pale (25.9%)
0.5 lb - American - Caramel / Crystal 40L (4.3%)
0.5 lb - American - Chocolate (4.3%)
0.75 lb - American - Roasted Barley (6.5%)
0.25 lb - American - Caramel / Crystal 80L (2.2%)
0.9 oz - Glacier for 60 min, Type: Pellet, Use: Boil (AA 7.4, IBU: 20)
1.05 oz - Goldings for 60 min, Type: Pellet, Use: Boil (AA 4.4, IBU: 14)
0.75 oz - Goldings for 0 min, Type: Pellet, Use: Aroma (AA 4.4)
6 dried chipotles for 0 minutes. Fished out of kettle and put into fermenter as well.
3 oz Cocoa Nibs, dry hop for 1-2 weeks.
Ferment with US05 in low 60s.
My OG ended up as 1.060, as I overshot my gravity from the partial mash, then tried to compensate by dropping down my LME, but went too far in the other direction. It's all good.
I brewed on Friday and today I tested gravity, took a taste, then squashed the peppers on the side of the fermenter, as I wasn't getting much spice. Smoke flavor is nice. Once I get the cocoa nibs I'll dry hop for about 2 weeks then bottle.