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Old 07-02-2012, 02:10 AM   #1
BierFour
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Join Date: Apr 2012
Location: Hampton
Posts: 2
Default Partial - Holy Mole Stout

Recipe Type: Partial Mash
Yeast: German Ale Kolsch #29
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.074
Final Gravity: 1.024
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14 @ 70
Tasting Notes: Back of the throat heat, but no hotter than a Mexican restaurant salsa

GRAINS (30 min @ 152)
Chocolate: 0.44 lbs
Munich: 2.0 lbs
Aromatic: 0.75 lbs
Carafe: 0.56 lbs (Consider reducing this by half)

LME:
Light - 7.5 lbs

HOPS:
60 min. - 0.95 Tettnang
30 min. - 0.95 Tettnang (yes, twice)
5 min - 0.25 Liberty

SPICES:
15 Min.: 6 oz Hersheys Special Dark UNSWEETENED cocoa
1 tspn. Irish Moss
1/8 tspn yeast nutrients

5 Min: Pull about 2 cups of wort, put in blender, and blend with below
3/4 tspn ground Chipotle pepper
1 each dried Guajillo, Ancho, & Pasillo Peppers
Seeds from above peppers removed and toasted with
1/2 tspn Coriander (toasted)
1/2 tspn ground cloves (STRONGLY suggest doubling this)
1 tspn Almond extract
1 star anise
1/2 cup raisins (consider doubling)
2 - whole cinnamon sticks (about 2 Tbsp)

Day 2 of fermentation, my brew room smelled like heaven (from the cloves). Most of the forward flavor came from the carafe. So I recommend reducing the amount.
6.6 ABV

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