I have brewed an 1.070 OG american stout that I want to rack onto some molé ingredients. I haven't checked yet, but by now it should be around the expected FG (1.016) and ready for secondary.
I've never worked with chilies in beer before, so I sourced many other molé stout and chili beer recipes to get an idea of how much to add. Still not sure if this seems right.
These are my preliminary amounts:
1x Cinnamon stick
2oz Cocoa Nibs
.5oz Ancho Chili
.25oz Pasilla Chili
.25oz Chipotle Chili
.25oz Almond Extract (maybe)
Before I sanitize all of these in alcohol for a few days, I wanted to get some opinions on the amounts. I don't want this beer to be overly hot, just want some mild warmth and spice. (note: chilies are already dehydrated so roasting is not an option)
Also, would there be any disadvantage in adding all of this directly to keg so I can taste it along the way?
Thanks!
I've never worked with chilies in beer before, so I sourced many other molé stout and chili beer recipes to get an idea of how much to add. Still not sure if this seems right.
These are my preliminary amounts:
1x Cinnamon stick
2oz Cocoa Nibs
.5oz Ancho Chili
.25oz Pasilla Chili
.25oz Chipotle Chili
.25oz Almond Extract (maybe)
Before I sanitize all of these in alcohol for a few days, I wanted to get some opinions on the amounts. I don't want this beer to be overly hot, just want some mild warmth and spice. (note: chilies are already dehydrated so roasting is not an option)
Also, would there be any disadvantage in adding all of this directly to keg so I can taste it along the way?
Thanks!