Recipe

HolaMolé

HolaMolé

(5 gallons/19 L, all-grain)
OG = 1.080  FG = 1.016
IBU = 77  SRM = 36  ABV = 8.4%

The grain bill is a variation on Denny Conn’s proven Imperial Porter recipe. The hop schedule was chosen for a citrus and mint character, while the spices and peppers were chosen to mimic the flavor of Mexican molé sauce.

Ingredients
10.5 lbs. (4.8 kg) North American pale malt
2.5 lbs. (1.1 kg) Weyermann Munich II malt (9 °L)
1.5 lbs. (0.68 kg) Crisp brown malt (65 °L)
1.25 lbs. (0.57 kg) Crisp pale chocolate malt (225 °L)
1 lb. (0.45 kg) Crisp crystal malt (120 °L)
0.5 lb. (0.23 kg) Crisp crystal malt (45 °L)
15.8 AAU El Dorado hops (60 min.) (1 oz./28 g at 15.8% alpha acids)
19.8 AAU Northern Brewer hops (10 min.) (2 oz./56 g at 9.9% alpha acids)
1 Whirlfloc tablet (20 min.)
1 small cinnamon stick (~0.1 oz./3 g)
4 oz. (113 g) Ecuadorian cocao nibs (crushed)
0.5 lb. (225 g) crushed almonds (raw or toasted)
4 ancho chilies
Wyeast 1450 (Denny’s Favorite 50 Ale) or another American ale yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash the grains together at 153 °F (67 °C) for an hour, then sparge the grains and collect wort. 

Boil for 60 minutes. Add hops and Whirfloc as indicated. After the boil, chill to 65 °F (18 °C), aerate, and pitch yeast. Ferment until completion (specific gravity unchanged for three days). Between day three and day seven of fermentation, pasteurize the peppers by baking in a toaster oven for two minutes at 150 °F (66 °C). Let the peppers cool and then add all the spices, herbs, and peppers to the fermenter. Sample for spiciness level and adjust to taste. When fermentation is complete, keg or bottle condition to 2.5 volumes of CO2

HolaMolé

(5 gallons/19 L, partial mash)
OG = 1.080  FG = 1.016
IBU = 77  SRM = 36  ABV = 8.4%

Ingredients
3.5 lbs. (1.6 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) Munich liquid malt extract
1.5 lbs. (4.8 kg) North American pale malt
1.5 lbs. (0.68 kg) Crisp brown malt (65 °L)
1.25 lbs. (0.57 kg) Crisp pale chocolate malt (225 °L)
1 lb. (0.45 kg) Crisp crystal malt (120 °L)
0.5 lb. (0.23 kg) Crisp crystal malt (45 °L)
15.8 AAU El Dorado hops (60 min.) (1 oz./28 g at 15.8% alpha acids)
19.8 AAU Northern Brewer hops (10 min.) (2 oz./56 g at 9.9% alpha acids)
1 Whirlfloc tablet (20 min.)
1 small cinnamon stick (~0.1 oz./3 g)
4 oz. (113 g) Ecuadorian cocao nibs (crushed)
0.5 lb. (225 g) crushed almonds (raw or toasted)
4 ancho chilies
Wyeast 1450 (Denny’s Favorite 50 Ale) or another American ale yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash the pale malt and the brown malt in 2 gallons (7.6 L) of water at 153 °F (67 °C) for 45 minutes. Add the pale chocolate and crystal malts and hold for 15 minutes. Sparge the grains with 1.5 gallons (5.7 L) of hot water. Top off the kettle to 6 gallons then stir in the two malt extracts. Stir until completely dissolved, then bring wort to a boil. 

Boil for 60 minutes. Add hops and Whirfloc as indicated. After the boil, chill to 65 °F (18 °C), aerate, and pitch yeast. Ferment until completion (specific gravity unchanged for three days). Between day three and day seven of fermentation, pasteurize the peppers by baking in a toaster oven for two minutes at 150 °F (66 °C). Let the peppers cool and then add all the spices, herbs, and peppers to the fermenter. Sample for spiciness level and adjust to taste. When fermentation is complete, keg or bottle condition to 2.5 volumes of CO2.