The inspiration for this beer came from Saint Archer’s Coffee Brown ale. If you haven’t had it yet, I highly suggest it. The beer tastes just like drinking ice coffee. It’s absolutely fantastic. So, why not give a go at our making our delicious version of a brown that tastes just like cold coffee?
The inspiration for this recipe came from a whim – dropping a tea bag into a cup of coffee. The peppermint tea changed what was an ordinary cup of coffee into something special. So – why not make a beer out of it? Plus, Amy likes brown ales. It’s a double win!
A mix of chocolate and lightly roasted malts were used for this recipe. A touch of rye increases the body of the beer – important for a dark beer. This is especially the case since a previous home brew project (a chocolate mint stout) left Frank wanting something more substantial.
For this recipe, we’re using a very special variety of hops: Mintras. The hops imparts both an herbal and a minty quality. The mint notes should compliment the real mint used in this recipe. The particular hops used are whole cone hops. This is unlike the hops used in most brewing – which uses hop pellets. (The includes commercial production. It is a special event when a brewery uses whole cone hops.). Hop pellets still do the job – contributing their floral notes and bitter flavors. However, using whole cone hops is always something fun to do.
True to the recipe’s name, we used ground coffee and a fresh mint. The mint was the same kind as what is available at your local market. We opted for fresh mint – as opposed to mint extract in the primary.
Since the mint goes in at the end of the boil, we’re able to kill any of the particular foreign bacteria that could ruin the fermentation process. Using mint extract for the secondary fermenter helps keep out some of the various bacteria that could spoil a beer.
As with our other brewing attempts, we fell a bit short of the target original gravity: 1.050 vs. 1058. The result will be a beer with a smaller alcohol content than intended. The final gravity clocked in at 1.010.
Six weeks later, the brew is ready to enjoy. Sampling it, the mint comes off the nose and the coolness is felt on the tongue. The flavor contributed by the mint is almost indistinguishable, but that’s OK because it still works. The body is balanced by the carbonation. The coffee notes however are lacking.
Mint Coffee Brown #2
Of course, the amount of the the add-ins used, and their timing are always a variable. Another way to experiment with this recipe is to tweak the amount of rye used. This will make a small difference in the alcohol content, but a larger difference in the body of the beer. In a future iteration, let’s add more coffee.
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.
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.
Just scroll down to the recipe below to see all the good stuff I threw in there:
• vanilla extract
• ground coffee
• cocoa powder
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.
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.
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.