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

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