Molé IPA

The inspiration for this beer came from a short bought of insanity. Having recently been enjoying New Belgium’s Lips of Faith specialty series offering, Cocoa Molé and having an uninspiring IPA brew kit lying around, I decided to invent a new beer: the Molé IPA. It’s just like regular IPA, but with all the add-ins that go into a molé. It may just be the most awful beer ever made.

If you’re not familiar with a molé beer, think of Mexican hot chocolate – which is hot chocolate with cinnamon and chile peppers and other spices added. Sometimes these molé brews are lumped into the broader category of chile beers – but molés are quite distinct from what would otherwise a be blonde ale with jalapeno added. So, consider molé beers as a sub category within the chile beer category.

xocoveza-the-inspiration-for-our-home-brew-clone-mole-beer.jpg

Wort

Thick! It’s so thick from all the stuff floating around in there. Going forward, I would extracts where possible for substitutions – and brewed coffee instead of coffee grains. This would help to clarify the beer. But, I will never make this beer again – because it’s terrible.

Add-ins

Just scroll down to the recipe below to see all the good stuff I threw in there:

•  vanilla extract
•  ground coffee
•  cocoa powder
•  cinnamon
•  jalapeno

add-ins-for-our-mole-IPA-homebrew-beer-using-brew-in-a-bag.jpg

Check out the photo above. You can see the bit of the jalapeno floating towards the top of the fermenter. Down towards the bottom of the glass carboy, you can see everything else – everything that will contribute it’s flavor to making our molé IPA.

Gravity

final gravity of our mole IPA, for homebrewing using brew in bag

The Verdict

The nose is floral. However, you can tell that there are lots of other things going on there. The heat is subtle, but lingers all the way down your esophagus. And then it stays there for a long time. It’s almost like getting heartburn. The other flavors are there too: cinnamon, coffee. The coffee is most subtle.

Jpeg

It’s not nearly as terrible as I thought it would be, but it’s still pretty bad. I poured myself a 12 oz bottle and I won’t be finishing it. All that said,I don’t think the mole IPA is a bad idea. It’s just the execution was a failure. Will I make a further iteration – testing the validity of the mole IPA idea? Maybe. But it probably won’t be anytime soon.

The Recipe

Molé Brown #1

The inspiration for this brew came from a couple different beers – but mostly from New Belgium’s Lips of Faith specialty series offering, Cocoa Molé. If you’re not familiar with a molé beer, think of Mexican hot chocolate – which is hot chocolate with cinnamon and chile peppers and other spices added. Sometimes these molé brews are lumped into the broader category of chile beers – but molés are quite distinct from what would otherwise a be blonde ale with jalapeno added. So, consider molé beers as a sub category within the chile beer category.

xocoveza-the-inspiration-for-our-home-brew-clone-mole-beer.jpg

 

Another simply fantastic molé beer is made by San Diego brewery Stone Brewing Co. Their Xocoveza has come out the last two holiday seasons – with the more recent release being even better than the first. It’s a combination of peppers, chocolate, vanilla, coffee and other spices. The beer is very flavorful, but not overly heavy.

The Malt

Our clone brew for the New Belgium Lips of Faith Cocoa Molé clone starts with the malt. As with all dark brews, we used a combination or light and dark malts. This includes rye, in addition to the usual barely. The grain was finely milled, once. We fined milled the grain to help us better achieve our target original gravity. Fine milling, over coarse milling, helps to further open up the malt, exposing their sugars that will be captured by the boiling water.

mole chile beer homebrew brew all grain in a bag - small

The Add-Ins

For our own attempt at a mole beer, we’ve limited our add-ins to just three very special ingredients:

•   whole cinnamon sticks

•   retail chile powder

•   100% pure cacao

All of the ingredients we used are available at your local retail grocery market. Though the add-ins are unusual for a beer, they are easy to obtain – as opposed to some of the more special hops we’ve used in our brews.

Original Gravity

As with our previous brews, the original gravity of the wort clocked in at 1.045 – which was short of our recipe’s calculation of 1.051. As a side note, we measured the original gravity with both an inexpensive hydrometer as well as more expensive refractometer. We’ve been experimenting with the repetition and level of milling. Even with milling the grain finely (as opposed to coarsely), we still fell short of our target gravity.

measuring original gravity of the homebrew mole chile beer using brew in a bag (BIAB) - small

The Wort

Sampling the wort, the add-ins were barely distiniguishable. Perhaps only the chili powder made itself known. However, there were ample hops in the brew that stood out in the wort sample. Will this beer be molé-y? We can only know that six weeks in. It will, however, definitely be bitter from the hops.

The Verdict

It’s not bad, if not a little underwhelming. The base of the brew is good with some chocolaty notes present. Then there is also a small to moderate kick coming from the chili and cinnamon powders. It’s not bad. But I want more – more of everything: more chocolate, more cinnamon, more peppers – and I want coffee and vanilla and nut meg too. In short, I would consider this a sort of mole-light. It’s a good introductory beer for those who are just ever so slightly adventurous.

our homebrew version of a mole beer using brew in a bag, a sort of a stone xocoveza clone

What’s more, the character of (some of) the add-ins persevered over the course of a few weeks. This is different from some of the other brews we’ve concocted – where the character contributed by the add-ins fades exponentially with age. Two and half weeks after the “drink” date (the drink date is usually two weeks after bottling), the presence of the add-ins were still there. Yay!

Iteration #2

As mentioned, I’d like to try additional add-ins, especially vanilla and coffee – closer to the style that Stone Brewing puts out in their Xocoveza. I’d also like to see what adding more cacao does – or what happens when introducing these add-ins at different parts of the brewing process. For example, instead of going into the primary fermenter – these add-ins could go into the boil. They may – or may not – help to impart more flavor of the add-in into the final brew. A final option for tweaking the add-ins could involve changing the granularity of the add-ins. Specifically, using a whole chile pepper instead of just chile power, or grading/shredding the cinnamon sticks and bit of cacao.

The Recipe

Coconut Chocolate Stout #1

The Inspiration

I can’t say definitely that any particular beer inspired this homebrew. However, this is one coconut beer in particular is absolutely fantastic: Oskar Blue Brewery “Death By Coconut.” It’s a very sweet, very smooth and all coconut.

The Malt

For a dark beer, we used dark malt. The details are covered in the recipe section.

The Add-Ins

For coconut, we used unsweetened coconut flakes. For this particular batch, we selected a premium brand, which advertised the lack of sulfides. (Sulfur is commonly used as a preservative – in both food and beer. Some brewers even opine that sulfur added as a preservative in beer is what causes hangovers.) Whole coconut flakes, as opposed to a more finely minced bits of coconut, may impart less flavor to the ultimate brew because of less surface area.

coconut chocolate stout homebrew in the primary using brew in a bag BIAB

100% cacao bar was used to impart the chocolate flavor. One disadvantage of this is that much of the cacao was left in the boil pot – never getting into the primary fermenter.

Both add-ins were put in at the end of the boil. Putting the add-ins into the boil gets rid of any contamination issues. An alternative could be putting the add-ins into the primary – but that risks contamination. The add-ins could be sanitized themselves, but is a cumbersome process. For example, I once soaked fresh mint leaves in iodaphor before adding them to the secondary fermenter.

Gravity

I missed the boat on the OG for this recipe. However, it was a good learning experience. The lesson: pour some of the wort into your device for measuring  original gravity first – and then into the fermentation vessel. If you go in the opposite order, you’ll be left with wort full of hops and/or other add-ins. In the case of this recipe, I was left with a batch of chocolate sludge.

The Wort

The hops are immediately apparent. For a beer that’s centered around coconut and chocolate, the hops seem out of place. Six weeks of fermentation will change the balance of flavors. A lot of the cacao did not make it out of the boiling pot and into the primary. This is a function of using processed cacao and not nibs. Using nibs would be ideal – but are not always available (as was the case w/ this brew).

wort of coconut chocolate stout homebrew for brew in a bag

The Verdict

What happened!? On bottling day, the beer was all coconut. Two weeks, it was a regular chocolate stout. The coconut flavor died over the course of two weeks. What a bummer!

Iteration #2

We’ve already created a second recipe. This second attempt will use twice the coconut. Maybe this change will convince the coconut to stick around. As a further alternative, there’s always coconut extract.

The Recipe

Jalapeno Blond #1

The inspiration for this brew came from the absolute best chile beer I’ve had in my life – at a restaurant in Fort Collins, Colorado. Normally, when I am out on a beer tasting adventure I drink as little of each beer as possible – so that I can try a lot of different beers. However, this beer was so good that I had to order seconds. The brew had lots of chile flavor, with very mild heat. It was incredibly well balanced, light, crisp and refreshing – and this from a guy who isn’t a fan of blond ales. But the malt wasn’t the key; it was the add-in, that made this beer special.

The add-ins

In an attempt to mimic this chile beer we opted for fresh jalapenos – not knowing what the original brewers used in their “Hot Blonde.” Jalapenos are a natural choice because they are inexpensive and easily available at your local retailer.

cutting jalapenos

The jalapeno was initially cut into slices as per the photos. This, however, did not make it through the funnel into the primary carboy. In a successive brew, we actually minced the jalapeno with a Cuisanart. The minced jalapeno was added at the end of the boil. The tasting notes at the end of this post, however, refer to the former experiment.

The Wort

Given the addition of jalapeno to the wort, the wort faintly smelled and tasted of jalapeno when we sampled. We ended up adding the same thinly sliced jalapenos into the primary carboy. Best practice dictates cutting the jalapenos into smaller pieces – as per using the Cuisinart. To get even more out of the jalapenos, one could puree them. For this batch, we’re reporting on the results we got with coarsely cut jalapeno chunks.

home brew jalapeno blonde boiling wort

The Difference in Original Gravity

The difference in original gravity was just -0.002. Of our batches brewed for the day, this was some of the smallest differences we saw. The difference should be negligible. In this instance, the efficiency calculation of just 60% was spot on. This is despite milling the grain only use.

The Verdict

After two weeks in the primary, two weeks in the secondary, and a final two weeks of bottle-conditioning the brew was ready to enjoy. When sampling the brew, it was easy to identify the jalapeno notes on the nose. (It smelled like jalapeno.) It was not entirely subtle. Multiple folks who sampled the beer reported getting a whiff of pepper before ever drinking the beer. The nose is just plain fun, but misleading because the nose is more prominent than the flavor or heat existent in the actual beer. But perhaps it’s a good balance for white people. That is to say that the heat was also present, but mildly so. In total, the beer itself is good.

additional-peppers-for-the-jalapeno-blonde-hombrew-using-brew-in-a-bag-BIAB.jpg January 6, 2016 247 kB

Thought, while it is good, but I want a lot more pepper flavor and a bit more heat. It’s the pepper flavor that I recall from Colorado that was my inspiration for this beer. I want more of it! However, adding more jalapenos to get more flavor would also result in more heat. So what’s the solution? Adding peppers without heat – like the sweet red peppers in the photo above.

Jalapeno Blond #2?

Going forward, it would be interesting to try some tweaks on this same recipe. Some ideas include:

•   Adding more sweet peppers

•   Adding sweet peppers at multiple stages of the process

•   Before the boil

•   At the end of the boil

•   In the primary fermenter

•   In the secondary fermenter

•   In the bottle!?

•   Pureeing the jalapeno (previously mentioned)

•   Experimenting with other chiles, instead of just adding sweet peppers to the jalapeno chiles

•   Adding capsaicin extract

The Recipe