Trying to recreate the basic taste of New Belgium's Cocoa Mole, but I've never worked with chili peppers before. Any suggestions on the best way (in the boil, secondary, chopped up vs whole, etc) to get the flavor in there would be most helpful. My recipe is below.
5 gal batch
9# Pale
2# Caramel 80
1# Melanoidin
1/2# Pale Wheat
1# Flaked Oats
1/2# Chocolate malt
3 oz dark chocolate malt
1 oz Target (boil 60min)
2 oz cocoa powder (at flameout)
4 oz cacao nibs (secondary 10days)
Wyeast Denny's Favorite 50
The items I'm adding that I'm unsure how to do are: cinnamon, ancho chili, guajillo chili and chipotle chili
5 gal batch
9# Pale
2# Caramel 80
1# Melanoidin
1/2# Pale Wheat
1# Flaked Oats
1/2# Chocolate malt
3 oz dark chocolate malt
1 oz Target (boil 60min)
2 oz cocoa powder (at flameout)
4 oz cacao nibs (secondary 10days)
Wyeast Denny's Favorite 50
The items I'm adding that I'm unsure how to do are: cinnamon, ancho chili, guajillo chili and chipotle chili