Who Wants to Drink a Chile Beer #4
                                  MOLE PORTER

Brewed 8/31/2003

Specialty Grains:

1 lb. Crystal Malt  80¡ L
1 lb. Crystal Malt 20¡ L
1 lb. Chocolate Malt

Steep in 1 gal. 1 qt. water at 140¡ F for 20 min.

¥ Northwestern Gold malt extract (6.6 lb.)

Pre-boiled water to 4 gal.

Bring to boil for 75 min.

Hop:
1 oz.  EKG 6.1% AAU at start
1 oz.  Fuggles 5.4% AAU 30 min. in
.6 oz. Sterling leaf hops 2 min from end (a souvenir of the 2003 National
       Homebrewers Conference)

Cool, add more water to 5 gal.
Pitch Wyeast #1028 London Ale Yeast.

Primary: 10 days at 70¡ F (Beer had reached final gravity some time earlier,
just didn't have time to get to it.)
To secondary, 9/10/03.
Add chiles after 8 days:   2 Chilhuacle Negro 
                             (this is the main ingredient of Oaxacan mole negro,
                              rarely found outside of southern Mexico. I had a 
                              plant from chileplants.com that managed to put 
                              out two small fruits)
                           2 small Santa fe
                           2 Poblano
      (All roasted and peeled, stems and seeds removed, sanitized in vodka)

Bottled 9/2
O.G.: 1.046    FG: 1.016     ABV: 3.9%
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Entered in the Brewers of South Suburbia 13th Annual Chicago Cup Challenge,
April 3, 2004           Total Ranking: 29 of possible 50

Judges Comments:
"Chiles come through very well, not very porterlike. More brown ale...
 ...Needs more dark malt and malt in general to balance heat."