Holy Mole!

All Grain Recipe

Submitted By: chris__oshlo (Shared)
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Brewer: Christopher Oshlo
Batch Size: 5.00 galStyle: Imperial Stout (13F)
Boil Size: 7.05 galStyle Guide: BJCP 2008
Color: 37.7 SRMEquipment: 8 Gal Kettle and Cooler (default)
Bitterness: 53.1 IBUsBoil Time: 60 min
Est OG: 1.079 (19.1° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Rice Hulls (Briess) (0.0 SRM) Adjunct 1
14 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 2
1 lbs Roasted Barley (300.0 SRM) Grain 3
1 lbs Rye, Flaked (Briess) (4.6 SRM) Grain 4
8.00 oz Honey Malt (25.0 SRM) Grain 5
4.00 oz Chocolate Malt (450.0 SRM) Grain 6
4.00 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 7
2.00 oz Cascade [5.5%] - Boil 60 min Hops 8
2.00 oz East Kent Goldings (EKG) [5.0%] - Boil 20 min Hops 9
1.00 tsp Irish Moss (Boil 10 min) Misc 10
2.00 oz Fuggle [4.5%] - Boil 5 min Hops 11
3.00 oz Fuggle [4.5%] - Boil 0 min Hops 12
1.0 pkgs London Ale (White Labs #WLP013) Yeast 13
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 14

Notes

Roast 1.5oz poblano or pasilla peppers @ 300 for 25 minutes or slightly char on grill for 15. Cut into thin strips and de-seed. Toss these into the boil with 5 minutes remaining until flameout. Remove in wort until racking to primary. Remove muslin bag and then rack. Roast another 1.5oz poblano or pasilla peppers in the same manner as above for addition to secondary. Soak in secondary 2-5 days. Make tincture of cacao nibs and vodka using 8oz of nibs and just enough vodka to cover the nibs for sanitization and flavor leeching. Pour the whole mess into secondary with the additional peppers.

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