i have a good base imperial stout recipe that I want to turn into a Mexican cake stout. How much chocolate, vanilla, cinnamon and peppers would you add and when? I'm looking for over the top kinda like huna? Five gallon batch with abv of 10.5%
Not knowing anything but your abv, 2 vanilla beans, 2 cinnamon sticks, 4oz cocoa nibs, 5-7 ancho chilis.
Checked over my notes for the last iteration of my imperial mole porter, I made a tincture with: 6oz Bourbon 1ea Vanilla bean 1ea Cinnamon stick 4g ancho 2g chipotle 2g guajillo 1/2 star anise added at bottling Got the chocolate strictly from grainbill and d180 syrup
if you really want to add some odd but delicious Chicano flavors add about 4 OZ tamarind and 1-2 # pelincillos. Boil them both and add before primary fermentation. The non fermentabkes in peloncillo sugar are magnificent and the tamirand adds a unique spicy sweetness. I like to add an eclectic Mexican pepper mix along with vanilla, anise and a small amount of fennel.. Edited to add: use sweetened tamarind syrup. Works best for me.
I made a tamarind wild saison once using tamarind simple syrup added to the fermenter a couple of weeks before bottling. Easy to dose but fairly mild tamarind quality though. I figure using unprocessed tamarind would magnify the flavor, but it seems like a bitch to work with. The syrup might be a good option for a mole style beer (if you want tamarind in it) though, as I don't think you'd want a lot (if any) tamarind in a mole beer.
