Cocoa Mole Brown
Spice, Herb, or Vegetable Beer

 

Type: All Grain

 Date: 6/8/2013

Batch Size: 6.00 gal

 Brewer: Mike Young
Boil Size: 6.80 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 37.0 Brewhouse Efficiency: 75.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
14.00 lb Pale Malt - Rahr (3.5 SRM) Grain 84.85 %
1.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9.09 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.03 %
0.25 lb Carafa II (412.0 SRM) Grain 1.52 %
0.25 lb Chocolate Malt (400.0 SRM) Grain 1.52 %
1.00 oz Nugget [13.00 %] (60 min) Hops 32.5 IBU
1.00 items Ancho Chile (dry) (Boil 1.0 min) Misc
1.00 tsp Cinnamon (Boil 0.0 min) Misc
3.00 items Chipotle Pepper (Dried) (Boil 1.0 min) Misc
4.00 oz Cocoa Powder (Boil 15.0 min) Misc
1 Pkgs Safale American Ale (DCL Yeast #US-05) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.074 SG

 Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.66 % Actual Alcohol by Vol: 7.84 %
Bitterness: 32.5 IBU Calories: 313 cal/pint
Est Color: 25.3 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 16.50 lb
Sparge Water: 3.28 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 22.00 qt of water at 162.9 F 152.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
Chilies Chopped (Ancho .38oz, Chipotles .36 oz)

From New Belgium:
22 Plato
Pale, C80, Chocolate, Dark Chocolate
Cocoa, Cinnamon, Peppers (ancho, guajillo, chipotle)
4 dried chipotle peppers - flameout (remove seeds, Source: http://forum.northernbrewer.com/viewtopic.php?f=4&t=73868 and http://forum.northernbrewer.com/viewtopic.php?f=1&t=52235 )

Cinnamon - Added tincture of 1TB cinnamon & 100ml vodka since the spice wasn't coming out as much as I would like.

6/25/2013 - Kegged. Malty & chocolate in the armoa and flavor. Subtle spice from the chilies but very balanced for the malty, caramel. and chocolate flavors. Cinnamon again doesn't come through much, so I may end up making a tincture of cinnamon and vodka and add that to the keg after I put it on tap.
10/9/13 - Nice chile flavor without much heat that blends well with the toasty & chocolate notes of the brown. Cinnamon is pretty much non-existant, but the chiles provide enough complexity to the beer. Planning on serving this one at an upcoming event to finish it off.

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