Does anyone know of any recipes using dried Ancho , Chipotle peppers, and Jalapeño peppers? A guy at a brew shop next to me gave me a recipe. I can't find a few of the ingredients. I thought if I could find some more. I might be able to join some of the recipes. Well any way here is the one he gave me:
the Mole Porter add ins were all dropped into the Porter Kit boil at the last 15 minutes. They were:
½ lb of Lactose,
½ of a tin (~4oz) of Hersheys Special Dark Cocoa,
6 cinnamon sticks,
6 Dried Ancho peppers (rehydrate overnight pull the stems off and coarse chop),
6 dried Chipotle peppers (same treatment as the Anchos),
1 large Jalapeño pepper with the seeds removed for a little milder on the heat also remove the ribs cut into strips,
3 vanilla beans split and scraped or 1 Tbsp. of vanilla bean paste,
1 nutmeg shaved into the pot
6-8 oz of oven toasted pumpkin seeds (should be able to find them at Kroeger near the dried peppers, spread out on a cookie sheet and toast at 250-275F for 30-45min. check and stir frequently, some ovens are hotter than others.
At knock out all of this needs to make it into the primary with the wort.
At the end of 4-5 days in the primary rack it to a secondary to finish the ferment.
You can also add a little Pectic enzyme to the secondary to get the finer particles of pepper pulp to settle out.
the Mole Porter add ins were all dropped into the Porter Kit boil at the last 15 minutes. They were:
½ lb of Lactose,
½ of a tin (~4oz) of Hersheys Special Dark Cocoa,
6 cinnamon sticks,
6 Dried Ancho peppers (rehydrate overnight pull the stems off and coarse chop),
6 dried Chipotle peppers (same treatment as the Anchos),
1 large Jalapeño pepper with the seeds removed for a little milder on the heat also remove the ribs cut into strips,
3 vanilla beans split and scraped or 1 Tbsp. of vanilla bean paste,
1 nutmeg shaved into the pot
6-8 oz of oven toasted pumpkin seeds (should be able to find them at Kroeger near the dried peppers, spread out on a cookie sheet and toast at 250-275F for 30-45min. check and stir frequently, some ovens are hotter than others.
At knock out all of this needs to make it into the primary with the wort.
At the end of 4-5 days in the primary rack it to a secondary to finish the ferment.
You can also add a little Pectic enzyme to the secondary to get the finer particles of pepper pulp to settle out.