Parascalops Porter (Mole Porter)

(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.014 IBU = 29 SRM = 47 ABV = 5.4%

Ingredients

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