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Old 04-26-2006, 07:02 PM   #1
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Default Ole Mole

Well, for better or for worse, here it is!

Ole Mole Portero
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
12-B Porter, Robust Porter
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 60
Min Clr: 22 Max Clr: 42 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 20.00 Wort Size (Gal): 20.00
Total Grain (Lbs): 39.00
Anticipated OG: 1.05379 Plato: 13.284
Anticipated SRM: 29.2
Anticipated IBU: 24.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
64.1 25.00 lbs. Pale Malt(2-row) Great Britain 1.03800 3
12.8 5.00 lbs. Munich Malt Germany 1.03700 8
9.0 3.50 lbs. Crystal 55L Great Britian 1.03400 55
5.1 2.00 lbs. Chocolate Malt Great Britain 1.03400 475
1.3 0.50 lbs. Black Patent Malt Great Britain 1.02700 525
7.7 3.00 lbs. Cara-Pils Dextrine Malt 1.03300 2
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Northern Brewer Pellet 9.00 21.7 60 min.
1.00 oz. Goldings - E.K. Whole 4.75 2.7 30 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
8.00 Oz Red Chile Powder Spice 7 Days
28.00 Oz cocoa Spice 7 Day
3 tsp. cinnamon spice 7 days

Yeast
-----
WYeast 1099 Whitbread Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 39.00
Water Qts: 42.00 - Before Additional Infusions
Water Gal: 10.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.08 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60


Total Mash Volume Gal: 13.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
-----
Heat cocoa, cinnamon and chile powder in a dry sauce pan until fragrant. Cover with
water, stir, mix and simmer to form a smooth, wet paste about the consisten
cy of ketchup. Add sauce to secondary.

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Old 04-26-2006, 07:34 PM   #2
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That SOUNDS great..
love the name too.

It just made it on my long list of "stuff i have to brew"

would there be an easy way to convert into a 5 gal extract recipe?

ws

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Old 04-26-2006, 09:37 PM   #3
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hell yaeh, my two favs, mole and beer, together at last. one addition i would make, to simulate the nutiness of mole, is some victory, toasted 2-row, or some malt that gives a pronouonced nutty flavor.

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Old 04-27-2006, 04:38 PM   #4
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Quote:
Originally Posted by waskelton4

would there be an easy way to convert into a 5 gal extract recipe?

ws
There was a thread on this the other day and I think the concensus was that you just divide it in two. Oh wait, sorry, didn't notice the extract part of your post.
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Old 04-27-2006, 04:54 PM   #5
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Quote:
Originally Posted by waskelton4

would there be an easy way to convert into a 5 gal extract recipe?

ws
Do you mini-mash or steep? I think you could simply make your favorite porter and then add the other extras in the secondary
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Old 04-27-2006, 05:10 PM   #6
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Converting an AG recipe to extract + grains:

As a general rule, keep the specialty grains the same, and replace the base malts with LME or DME to hit the target gravity. (Beer Recipator or Pro Mash or something is helpful here).

Some grains, such as the Munich in this recipe, are problematic. You can steep munich for flavor, but you won't extract sugars.

If you do partial boils, you'll need more bittering hops to achieve the desired IBUs--again, Beer Recipator or Pro Mash or something is helpful here.

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Old 04-27-2006, 05:36 PM   #7
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Quote:
Originally Posted by cweston
Converting an AG recipe to extract + grains:

Some grains, such as the Munich in this recipe, are problematic. You can steep munich for flavor, but you won't extract sugars.
How about steeping the grains in a mini mash for 60 minutes at about 152 degrees and then sparge with some 170 degree water? Shouldn't that cnvert the Munich?
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Old 04-27-2006, 05:39 PM   #8
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Quote:
Originally Posted by RichBrewer
How about steeping the grains in a mini mash for 60 minutes at about 152 degrees and then sparge with some 170 degree water? Shouldn't that cnvert the Munich?
It will, but you won't get great efficiency (unless your mini-mash is essentially set up like a full-mash, in which case...just do a full mash!). Note that the Munich is almost 13% of the recipe, so it makes a significant contribution to the fermentables at 75% efficiency, which you won't typically get in a mini-mash.
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Old 04-27-2006, 06:14 PM   #9
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Quote:
Originally Posted by RichBrewer
How about steeping the grains in a mini mash for 60 minutes at about 152 degrees and then sparge with some 170 degree water? Shouldn't that cnvert the Munich?
Sure. But Waskelton4, who's the one that asked about an extract version, is on like his first batch ever, so I figured he's not interested in making it any more complicated than it has to be.
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Old 04-27-2006, 06:25 PM   #10
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Quote:
Originally Posted by Baron von BeeGee
It will, but you won't get great efficiency (unless your mini-mash is essentially set up like a full-mash, in which case...just do a full mash!). Note that the Munich is almost 13% of the recipe, so it makes a significant contribution to the fermentables at 75% efficiency, which you won't typically get in a mini-mash.
So it sounds like it wouldn't be worth the bother to add Munich to an extract/grain recipe. What kind of extract might replace it?

Someone needs to invent a small mashing/lautering system for folks who don't have the room for a full AG set-up.
The recipe listed for a 5 gallon batch would have about 3 1/2 pounds of grain. The strike water would be about 1 gallon. There has got to be a cooler somewhere that is small enough for this. The sparge would be maybe 2 gallons? Batch sparge and you would have about 2 1/2 gallons of wort. Add the extract to that and proceed as normal. I would think the cooler could be a tall 2 or 3 gallon size.
We are talking minimum expense and less time consuming.
It might even be a good idea to add a couple pounds of 2 row to assist the mash. This would put the strike water at about a gallon and a half.
Am I out of my mind?
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