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**Brewpastor** · 04-06-2007, 09:06 PM

Recipe Type: All Grain

Ole Mole Portero
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.50
Anticipated OG: 1.05379 Plato: 13.284
Anticipated SRM: 29.2
Anticipated IBU: 24.4
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Formulas Used
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Hop IBU Formula Used: Rager

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
64.1 12.50 lbs. Pale Malt(2-row) Great Britain 1.03800 3
12.8 2.50 lbs. Munich Malt Germany 1.03700 8
9.0 1.75 lbs. Crystal 55L Great Britian 1.03400 55
5.1 1.00 lbs. Chocolate Malt Great Britain 1.03400 475
1.3 0.25 lbs. Black Patent Malt Great Britain 1.02700 525
7.7 1.50 lbs. Cara-Pils Dextrine Malt 1.03300 2

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

Extras
Amount Name Type Time
--------------------------------------------------------------------------
4.00 Oz Red Chile Powder Spice 7 Days(boil)
14.00 Oz cocoa Spice 7 Days(boil)

Yeast
-----
WYeast 1099 Whitbread Ale

Mash Schedule
-------------
Mash Type: Single Step

Saccharification Rest Temp : 154 Time: 60

**rod** · 04-06-2007, 11:18 PM

thanks for posting, but after making a chocolate/jalepeno ale(jb's hot chocolate)
i will keep the chilies in the salsa and away from my beer

http://www.stoutbillys.com/stout/recipens/(Flat)/90AD0F23.htm

Danek · 02-09-2008, 10:14 AM

Would I be right in thinking that the chile powder and the cocoa are added to the secondary?

Otis The Drunk · 08-08-2008, 04:29 PM

Please clearify the above question, The recipe looks interesting, and it looks like it would go well with Chicken Mole.