Porter - what goes in it? Yesterday & Today

[Revvy]

I do a great chicken Mole, and was thinking about chipotle, chile, cumin and chocolate in a porter while I was making it the other day...I just googled and found an interesting one in byo.

Parascalops Porter
(Mole Porter)

(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.014
IBU = 29 SRM = 47 ABV = 5.4%
Parascalops? Mole? What the hell? Mole (pronounced MOH-lay) poblano is a sauce made with cocoa, nuts, chili peppers and other spices. It is found in a lot of interior Mexican cooking. Parascalops breweri is a mole (rhymes with “hole&#8221, a small mammal that lives in underground. Its common name is the hairy-tailed mole, but it’s also called Brewer’s Mole (after Thomas Mayo Brewer, the naturalist who named it).

Ingredients
7.75 lbs. (3.5 kg) 2-row pale ale malt
2.0 lbs. (0.91 kg) Munich malt (10 °L)
7.0 oz. (200 g) biscuit or Victory malt (35 °L)
8.0 oz. (230 g) chocolate malt
2.0 oz. (57 g) black patent malt
4.0 oz. (110 g) cocoa powder
5 Ancho (dried Poblano) chili peppers
1/4 tsp cinnamon
11 AAU Northern Brewer hops (60 mins)
(1.2 oz./34 g of 9% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
1 cup corn sugar (for priming)

Step by Step
Mash at 154 °F (68 °C) for 45 minutes in 15 qts. (14 L) of brewing liquor. Boil wort for 60 minutes, adding hops at times indicated in the ingredient list. Add cocoa powder for final 15 minutes of boil. Add cinnamon for last 5 minutes of boil. Ferment at 70 °F (21 °C). Boil Ancho peppers for 15 minutes in just enough water to cover them. Strain out solids to yield a “pepper tea.” Add tea to beer in keg or bottling bucket until you can just detect a faint pepper burn in the aftertaste.

 

[brewt00l]

Throwing this out there if you haven't seen it...you can check out the competition

Friday August 15th, 2008 - 6:30 pm - Brewery Night
Rub elbows with beer enthusiasts and history buffs alike at our popular Brewery Night program. Local beer historian Rich Wagner returns to demonstrate Colonial brewing using authentic equipment. Event features beer sampling with the Keystone Homebrew Company. Light refreshments included. Cost: $25 ($20 BCHS members). Reservations required, call 215-345-0210, ext. 123.

http://www.mercermuseum.org/events_calendar.htm?month=August&year=2008&location=1

 

[Revvy]

Throwing this out there if you haven't seen it...you can check out the competition

Friday August 15th, 2008 - 6:30 pm - Brewery Night
Rub elbows with beer enthusiasts and history buffs alike at our popular Brewery Night program. Local beer historian Rich Wagner returns to demonstrate Colonial brewing using authentic equipment. Event features beer sampling with the Keystone Homebrew Company. Light refreshments included. Cost: $25 ($20 BCHS members). Reservations required, call 215-345-0210, ext. 123.

http://www.mercermuseum.org/events_calendar.htm?month=August&year=2008&location=1

I hate you, you know.....I wish I lived there.

[youtube]mAU4bhjCB08[/youtube]

 

[zoebisch01]

Exactly!

Would you agree that the style doesn't create the brewer, but brewing to style does make a better brewer?

Bob

It can if one develops his/her own recipes from the style, but it can also restrain the creative spirit of the brewer.

I always suggest to new brewers interested in creating recipes to start with brewing to style, picking a style they like and going from there. It eliminates a lot of the fail mode.

 

[brewt00l]

I hate you, you know.....I wish I lived there.

I couldn't go last year so I am planning on hitting it this time 'round.

 

[Revvy]

I couldn't go last year so I am planning on hitting it this time 'round.

Will you tell him he's my hero!

*gush*

 

[brewt00l]

Will you tell him he's my hero!

*gush*

I'll try for an autographed bar napkin or something