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Old 04-06-2007, 09:06 PM   #1
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Default Ole Mole Portero (chocolate and chile)

Recipe Type: All Grain
Original Gravity: 1.053

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

% 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

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.

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

WYeast 1099 Whitbread Ale

Mash Schedule
Mash Type: Single Step

Saccharification Rest Temp : 154 Time: 60
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Old 04-06-2007, 11:18 PM   #2
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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
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Last edited by rod; 04-06-2007 at 11:23 PM.
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Old 02-09-2008, 11:14 AM   #3
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Would I be right in thinking that the chile powder and the cocoa are added to the secondary?
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter
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Old 08-08-2008, 04:29 PM   #4
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Please clearify the above question, The recipe looks interesting, and it looks like it would go well with Chicken Mole.
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