Author Topic: Mole Stout advice?  (Read 560 times)

Offline haasfilm

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Mole Stout advice?
« on: April 16, 2015, 05:59:51 PM »
I'm planning to take a portion of an American Stout and rack it onto dried Japones chiles, vanilla (beans), cocoa nibs and cinnamon (sticks). Any general advice on amounts of each per gallon?
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Offline Stevie

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Re: Mole Stout advice?
« Reply #1 on: April 16, 2015, 06:26:48 PM »
It's hard to say. Mole is such a balance. The line between great mole and crap mole is razor thin.

Offline HoosierBrew

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Re: Mole Stout advice?
« Reply #2 on: April 16, 2015, 06:30:50 PM »
It's hard to say. Mole is such a balance. The line between great mole and crap mole is razor thin.

+1.  Definitely a thin line.
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Offline pete b

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Re: Mole Stout advice?
« Reply #3 on: April 16, 2015, 06:39:59 PM »
Yea, I would be surprised if you got this right the first time. I don't have the amounts but I think I would be fairly aggressive with amounts and taste it every day and bottle/keg when it tastes right. My guess is next time you will need to back off one thing and add more of another. So I guess its more the proportion to each other that is important.
I'm also surprised there have been no rodent jokes. A Mouse Maibock?
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Offline a10t2

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Re: Mole Stout advice?
« Reply #4 on: April 16, 2015, 07:04:37 PM »
Have you tried emailing Ska? Personally I think that beer is nasty, which is why I don't have the recipe any more, but I'm sure they'd help you out.
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Offline noblesquirrel

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Re: Mole Stout advice?
« Reply #5 on: April 16, 2015, 07:40:12 PM »
Make sure you use Ceylon cinnamon, not cassia. Also, used dried chilies. I personally use a blend of ancho, pasilla, guajillo & mulato for complexity.
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Offline goschman

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Re: Mole Stout advice?
« Reply #6 on: April 16, 2015, 08:11:55 PM »
Try to research Copper Kettle's Mexican Chocolate Stout. Awesome stuff! They might give you some advice...

Mexican Chocolate Stout
GOLD MEDAL WINNER AT GREAT AMERICAN BEER FEST - HERB AND SPICE CATEGORY. A RICH BLACK ALE WITH DARK ROASTED MALT FLAVORS BLENDED WITH BITTERSWEET CHOCOLATE, OUR OWN BLEND OF THREE MEXICAN CHILI PEPPERS AND CINNAMON.

7.0% ABV, 50 IBU
« Last Edit: April 16, 2015, 08:17:23 PM by goschman »
On Tap/Bottled: Kurbis Marzen, Red Rye, Vienna Lager, Dry Hopped Peach Cider       

Fermenting: Imperial Porter, Hopfenbier
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Offline haasfilm

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Re: Mole Stout advice?
« Reply #7 on: April 16, 2015, 08:50:49 PM »
Good stuff. Thanks everyone! Yeah I'm thinking I will have to monitor this and be ready to rack it once it's tasting ready.
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Offline noblesquirrel

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Re: Mole Stout advice?
« Reply #8 on: April 17, 2015, 03:59:09 PM »
Try to research Copper Kettle's Mexican Chocolate Stout. Awesome stuff! They might give you some advice...

Mexican Chocolate Stout
GOLD MEDAL WINNER AT GREAT AMERICAN BEER FEST - HERB AND SPICE CATEGORY. A RICH BLACK ALE WITH DARK ROASTED MALT FLAVORS BLENDED WITH BITTERSWEET CHOCOLATE, OUR OWN BLEND OF THREE MEXICAN CHILI PEPPERS AND CINNAMON.

7.0% ABV, 50 IBU

That beer is delicious, and remarkable in a smaller beer.
Brian Eichhorn -BJCP #C0839
Grandmaster I/Mead Judge