Spice, Herb, or Vegetable Beer Ole Mole Portero (chocolate and chile)

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Brewpastor

Beer, not rocket chemistry
Joined
Feb 16, 2006
Messages
4,628
Reaction score
66
Location
Corrales, New Mexico
Recipe Type
All Grain
Yeast
Wyeast 1099
Yeast Starter
yes
Batch Size (Gallons)
10
Original Gravity
1.053
Final Gravity
1.010
Boiling Time (Minutes)
75
IBU
24.4
Color
29.7 srm
Primary Fermentation (# of Days & Temp)
1 week
Secondary Fermentation (# of Days & Temp)
1 week
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
-------------
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
 
Would I be right in thinking that the chile powder and the cocoa are added to the secondary?
 
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