Help me with my Mole Porter

I am surprised you have dry little added flavor/scent at 3 weeks. I only have 2 mole beers under my belt, so perhaps make a Tinkture if your comfortable with that, or, add more of everything. Just 1 vanilla bean they can be rugged.

 

Could be a good thing...let it ride...regular porters aren't bad
Maybe warm it up a tad

 

Did you do anything with your peppers before you added them?

 

Where did you source your spices from? I used rum to make a tincture of 2 cinnamon sticks, 3vanilla beans, 2 ancho and 2 guajillo chiles, 5oz cacao nibs and 5oz espresso beans. I roasted my chiles and cinnamon sticks in a pan before I made the tincture. The tincture is strong as hell. I used an ounce in a bomber of imperial stout with great results.

 

I was just now lamenting that I will probably not be brewing my annual mole whatever you want to call it before the end of the year. I'd definitely recommend a few more pepper additions, but not too much.
Ancho's are not that hot to begin with until they ripen. Guajillos are not that much hotter than Ancho's and provide more flavor than heat. You are missing Mulatto peppers, which makes up the holy trinity of an "authentic" Mole. A good Mole isn't really about heat, which should be gentle to mildly biting. It should not be more than a kiss of heat that teases you and makes you want more, but not so much that it gives you the hiccups or moisture spots around your temples. At most. It should build. But, not be a blast in the face.
Just enough to contrast, or balance, or play nicely with the arms length of other ingredients involved in Mole. But, first a question. Why'd you remove the seeds and innards. That's flavor country and will give you exactly what you are missing.
Question. Were these dried or fresh? I strongly suggest using dried, and giving them over to a tincture for a few weeks. Preferably a Tequila or Reposado because. Let's be "authentic".
A little vanilla goes a very long way. If you can taste it. You've added too much. It just needs to play along, not lead.

 

I dig the “smackyness” of ancho peppers - I use them in my prairie bomb-like stout. I always roast my peppers first, FWIW. I would suggest putting together a tincture at this point and taste testing.

 

Anchos have some dark fruit flavors that workgreat in a stout. I agree with @Bryan12345 in that you're best shot may be to make a tincture and dose to desired strength when you bottle or keg.

 

fwiw, I always "dry chile" in the keg...a little smoked malt and vanilla/chocolate, but never, ever use cinnamon

 

I personally prefer Abuelita Mexican hot chocolate over the fancy powder stuff or cacao nibs, and add cumin along with a cinnamon stick or two. If I can get a mexican hot chocolate that isn't Nestle related for when I do get around to making mine. I'll use that, but... In the meantime.
It's a whole lot cheaper than the other stuff, and from my perspective, tastes better in the role it is assuming in my variation of a Mole whatever it gets called. Since this is easily my most expensive beer to make. I find where to cut costs and keep the flavor. Staying closer to a Mercado as opposed to a health food store or co-op for sourcing most of it is where to start.
Since, I start mine off somewhere above 1090. I add the hot cocoa addition somewhere pretty far along where I think the yeast need a little pick me up to keep on working towards FG.

 

Do be honest, I used two vanilla beans and 8oz(maybe? can't remember) of cocoa nibs in a porter and I had vanilla for a week and never got anything from the nibs. It sat on the nibs for 2 weeks and the vanilla for 5 days. Just my one experience with both thus far.

I used organic cocoa powder and had a great success with that sitting in a beer for a few months.

 

For my mole stout that I brewed last year (with a tropical stout as a base) I made a separate tincture for each of my additions--cinnamon stick, vanilla bean, cacao nibs, ancho chile, chipotle chile (aka, smoked, dried jalapeno). I used vodka rather than rum or tequila because I only wanted the flavor of the addition, not rum or tequila. I let these sit for at least a month, each in its own little mason jar covered in vodka. When it was time to bottle I kept adding and tasting until it was what I was looking for. I think it is way too difficult to get spices right the first time just by adding them all together. I have waayyyy overdone the cinnamon in the past, for example. This gave me a lot of control over the process.

 

If you wanted to brew this beer again did you keep notes of how much of each flavor went into the beer? If you can give that info, we'd also need to know what was your batch size?

 

My personal record keeping and method were worthless for repeatability, but if you make a one cup tincture of each, you’ll have enough to get the flavor you want for a 5 gallon batch. For me that was 2 or 3 cinnamon sticks, chiles, vanilla beans, and a half cup of nibs, give or take. Really depends on the flavor profile you are looking for.

 

I recently made a mole brown ale, and inserted everything in the kettle (i figure if regular mole is usually made hot side, its appropriate to brew it that way as well)

-ancho, (~0.25-0.5oz)remove seeds, then torch and wrap (metal bowl) to let smoke settle in. mash (or mush in kettle)
-throw cinnamon stick in hop container for full boil (~.4 oz per 5.5 gal ive found is good, just let the beer settle for a week or so cold to let the particulates settle, or the cinnamon will come on harsh)
-cocoa powder if you can get it, however much you see fit

dont be afraid to taste along the way! you wouldnt salt your soup before you taste it, dont blindly throw shit in the kettle and hope for the best.