Will's
Brewing Recipes

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Oatmeal Mole Stout: Initial Gravity 1.058, IBU 18, Color 41L

This was an experimental brew I did. I like the idea of a chili beer, but all the ones I have had seem to be kinda like drinking a chili, and the beer seems an afterthought (Rogue's Chipoltle Ale is the sole exception I can think of). So, I wanted to make a beer that had a nice balance of beer and chili flavors. So, since I needed a rich and full base, I decided to go with an oatmeal stout. (The oatmeal stout without the Mole sauce is quite good on its own, by the way...) Then, instead of just throwing chilis at the beer, I wanted a richer flavor there too, so I went with the entire mole sauce instead of just the chili.. My hope was that the spices, smoky flavor and chocolate would help fill in for the sharper chili flavors. Overall, it worked pretty well. The chili was a bit sharp at first, but after a few months of aging, it mellowed nicely, and after a year this beer was quite good!

Thomas Fawcett Golden Promise          7 pounds

Franco Belges 120L                             0.75 pounds

Oatmeal                                               1 pounds

Franco Belges Roasted Barley              0.375 pounds

Franco Belges Chocolate                      0.5 pounds

 

Mash grains with 3.25 gallons of water to get a mash temp of 155 F

 

Hops:                           % a     oz.        Time

Nugget                         12        0.5       60                   

Centennial                    7          0.8       30

 

Pitch with Safale S-04

 

 

Add 1/2 cup of Mole paste (recipe below) to the secondary. After bottling, let rest for a LONG while. The sharpness of the chiles mellows and it becomes a really good brew. Next time, I might skip the guajilo chiles and go with chipoltles instead.

 

Mole Paste recipe (Taken from The Mole Page: http://www.ramekins.com/mole/recipesmole.html):

 

10 dried ancho chiles

6 dried pasilla chiles

4 dried guajillo chiles 

6 T black raisins

1/2 cup almonds

6 T raw sesame seeds

1/4 cup raw pumpkin seeds

1 slice French bread

1 corn tortilla

One 3-inch piece of Mexican Canela (soft-bark cinnamon)

OR 1 1/2 t ground cinnamon

6 whole cloves

1 t black peppercorns

1 1/2 t dried oregano

1.7 oz baking cocoa

 

Instructions:

 

Wash the dried chiles under cold running water (hot water will increase the chile fumes). Shake out the chile seeds and break off the stems.

 

Heat a comal or griddle or even a nonstick skillet and toast the chiles in batches. The chiles should soften and slightly brown. Do not blacken them, or they will become bitter..

 

When they are all toasted, place them in a large bowl and cover with boiling water. Leave them to steep for 30 minutes. Add the raisins to the hot water so they will plump up.

 

While the chiles are soaking, place the almonds, the sesame seeds and the pumpkin seeds all in separate pie tins. Toast them in a 350 degree oven for approximately 10 minutes. Watch carefully. Remove them as they begin to turn golden brown.

 

At the same time, place the French bread and the corn tortilla to toast in the oven.

 

The toasting of all the nuts and seeds is traditionally done by frying them in lard; the oven method is easier and lower in fat.

 

Break up the cinnamon, cloves and peppercorns in a mortar or pound with a heavy skillet (a spice grinder will work too).

 

Grind the chiles almonds, sesame seeds and pumpkin seeds in a blender in at least three separate batches (too much fluid at once will BURN UP YOUR BLENDER!). Add some soaking water for the desired consistency of thick gravy (if soaking water tastes bitter, use plain water instead), so that the mole paste will puree smoothly.

 

When grinding the last batch, add the raisins, crushed spices, tortilla, bread, oregano and chocolate, broken into small pieces. Makes about 1 quart of mole paste.


 
 

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Page last Modified: 07/30/07