Mole - Beer Recipe - Brewer's Friend

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Mole

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty Beer
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1.6 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: byo.com
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Monday May 4th 2015
1.056
1.013
5.6%
6.0
32.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.72 lb Canadian - Pale 2-Row1.72 lb Pale 2-Row 36 1.75 75.8%
0.23 lb Flaked Barley0.23 lb Flaked Barley 32 2.2 10.1%
2.72 oz American - Roasted Barley2.72 oz Roasted Barley 33 300 7.5%
1.28 oz American - Caramel / Crystal 20L1.28 oz Caramel / Crystal 20L 35 20 3.5%
1.10 oz American - Black Malt1.1 oz Black Malt 28 500 3%
36.30 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Domestic Hallertau2 g Domestic Hallertau Hops Pellet 3.9 Boil 60 min 5.99 100%
2 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.60 g cocoa powder Flavor Boil 5 min.
0.60 g chili powder Spice Boil 5 min.
0.84 g chipotle powder Spice Boil 5 min.
1.40 g ground cinnamon Spice Boil 5 min.
0.80 ml rose water Flavor Boil 5 min.
22.60 g lactose powder Flavor Boil 5 min.
0.60 g anise Spice Boil 5 min.
5.60 g vanilla beans Flavor Boil 5 min.
0.50 each cinnamon stick 10 days Flavor Secondary --
 
Yeast
Wyeast - American Lager 2035
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 18 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 qt Infusion -- 146 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.85 3.4  
Mash volume with grains 1.03 4.1  
Grain absorption losses -0.28 -1.1  
Remaining sparge water volume (equipment estimates 2.19 g | 8.7 qt) 1.28 5.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.5 g | 10 qt) 1.6 6.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 2.13 8.5
Equipment Profile Used: System Default
 
Notes

This is a single step infusion mash. Mix grains with 1 gallons strike water to achieve a mash temperature of 146 °F (63 °C). Hold at this temperature until starch conversion is complete. Raise temperature up to mash out at 168 °F (76 °C) then begin to lauter. Boil for 60 minutes adding a pinch of hops at the beginning of the boil just to control the foam. With 5 minutes remaining, add all the spices with the exception of the cinnamon sticks. Chill the wort down to yeast pitching temperature. Aerate the wort and pitch the yeast. Hold at 50 °F (10 °C) for the duration of primary fermentation. After primary is complete, add the cinnamon sticks and hold for 10 days. Slowly chill to 45 °F (7 °C) over 24 hours then bottle or keg.

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  • Last Updated: 2015-05-16 16:57 UTC