The Mole (Chipotle Porter)

(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.013 IBU = 25 SRM = 49 ABV = 5.1%

Ingredients

2.5 lbs. (1.1 kg) Briess light dried malt extract
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract
0.75 lbs. (0.34 kg) crystal malt
1.0 lb. (0.45 kg) chocolate malt
5.0 oz. (142 g) black patent malt
6.6 AAU Willamette hops (60 mins) (1.33 oz./38 g of 5% alpha acids)
8 chipotle (dried, smoked jalapeño) peppers
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
0.75 cup corn sugar (for bottling)

Step by Step

Steep grains in 2/3 gallon (2.5 L) of water at 150 °F (66 °C) for 45 minutes. Add “grain tea” and dried malt extract to brewpot to make 3 gallons (11 L) and bring to a boil. Boil hops for 60 minutes. Add liquid malt extract for final 15 minutes of the boil. (Stir well to prevent scorching.) Cool wort, aerate and pitch yeast. Ferment at 70 °F (21 °C). Make pepper tincture by soaking dried peppers in vodka. See page 29 for details.