RPB’s Molé

RPB’s Molé

(5 gallon/19 L, all-grain)
OG = 1.054 FG = 1.015
IBU = 2 SRM = 30 ABV = 5.3%

Ingredients

9 lbs. (4.1 kg) 2-row pale malt
1.15 lbs. (0.52 kg) flaked barley
13.6 oz. (0.39 kg) roasted barley
6.4 oz. (181 g) caramel malt (20 °L)
5.6 oz. (159 g) black malt
0.4 AAU Hallertau hops (60 min.) (0.1 oz./3 g at 4% alpha acids)
1 oz. (28 g) cocoa powder (alkaline processed) (5 min.)
0.1 oz. (3 g) chili powder (5 min.)
0.15 oz (4.2 g) chipotle powder (5 min.)
0.25 oz (7 g) ground cinnamon (5 min.)
4 mL rose water (5 min.)
4 oz. (113 g) lactose powder (5 min.)
0.1 oz. (3 g) anise (5 min.)
1 oz. (28 g) vanilla beans (5 min.)
3 cinnamon sticks (post fermentation)
Wyeast 2035 (American Lager) or White Labs WLP840 (American Lager) yeast
2⁄3 cup corn sugar (if priming)

Step by Step

This is a single step infusion mash. Mix grains with 4.3 gallons (17 L) strike water to achieve a mash temperature of 146 °F (63 °C). Hold at this tem-perature until starch conversion is complete. Raise temperature up to mash out at 168 °F (76 °C) then begin to lauter. Boil for 60 minutes adding a pinch of hops at the beginning of the boil just to control the foam. With 5 minutes remaining, add all the spices with the exception of the cinnamon sticks. Chill the wort down to yeast pitching temperature. Aerate the wort and pitch the yeast. Hold at 50 °F (10 °C) for the duration of primary fermentation. After primary is complete, add the cinnamon sticks and hold for 10 days. Slowly chill to 45 °F (7 °C) over 24 hours then bottle or keg.

RPB’s Molé

(5 gallon/19 L, partial mash)
OG = 1.054 FG = 1.015
IBU = 2 SRM = 30 ABV = 5.3%

Ingredients

3.75 lbs. (1.7 kg) extra light dried malt extract
2 lbs. (0.91 kg) 2-row pale malt
1.15 lbs. (0.52 kg) flaked barley
13.6 oz. (0.39 kg) roasted barley
6.4 oz. (181 g) caramel malt (20 °L)
5.6 oz. (159 g) black malt
0.4 AAU Hallertau hops (60 min.) (0.1 oz./3 g at 4% alpha acids)
1 oz. (28 g) cocoa powder (alkaline processed) (5 min.)
0.1 oz. (3 g) chili powder (5 min.)
0.15 oz (4.2 g) chipotle powder (5 min.)
0.25 oz (7 g) ground cinnamon (5 min.)
4 mL rose water (5 min.)
4 oz. (113 g) lactose powder (5 min.)
0.1 oz. (3 g) anise (5 min.)
1 oz. (28 g) vanilla beans (5 min.)
3 cinnamon sticks (post fermentation)
Wyeast 2035 (American Lager) or White Labs WLP840 (American Lager) yeast
2⁄3 cup corn sugar (if priming)

Step by Step

Place crushed grains in a large muslin bag. Mix grains with 2 gallons (7.6 L) strike water to achieve a mash temper-ature of 146 °F (63 °C). Hold at this temperature until starch conversion is complete. Raise temperature of the mash up to 168 °F (76 °C) then place the grains in a large colander. Slowly pour about 2 gallons (7.6 L) of 168 °F (76 °C) water over the grains to wash the sugar out. Bring the wort up to a boil, then turn off heat and stir in the dried malt extract. Return the wort to heat and boil for 60 minutes adding a pinch of hops at the beginning of the boil just to control the foam. With 5 minutes remaining, add all the spices with the exception of the cinnamon sticks. Chill the wort down to yeast pitching temperature, then transfer to your fermenter and top off to 5 gallons (19 L). Follow the remainder of the instructions in the all-grain recipe.