My goal is a beer that has lots of chocolate and caramel notes, a nice full mouth feel, fruity flavors of dried Guajillo and Ancho peppers and just a hint of warmth from the dried chipotles. It will be a high gravity beer, I would like to condition it and have it ready for Thanksgiving 2013. Please critique my recipe - any suggestions would be appreciated.
For a 5.25 Gallon batch with 68% efficiency
16 lbs Pale Malt 2 row Belg.
1 lb Special B
8 oz Caramel Crystal 80L
8 oz Chocolate Malt
8 oz malted Oats
8 oz Mexican Sugar (from evap. Sugar Cane)
1 oz Target pellets 60 min
Wyeast Trappist High Gravity # 3787
1/4 oz Guajillo 15 min
1/4 oz Ancho 15 min
5 oz unsweetened Cocoa Powder 15 min
1/2 minced Vanilla Bean 15 min
1/4 oz Guajillo 5 min
1/4 oz Ancho 5 min
1/2 oz Chipotles in Secondary, tasting every day until I have the right amount of heat.
I will soak vanilla and cinnamon in Vodka in individual containers, and add these flavors if necessary in secondary until I get the desired flavor