Humboldt Hot Sauce Collaboration #2 – Nor Cal Mole
Second Batch: Adjusted ingredients to optimize production. Rescaled ingredients to gram to simply building recipe.
Batch Size: 14.5 gallon
Number of Cases: 31
Number of Bottles: 374
Number of Bags: 0 (oz size)
Final pH: 3.77
Time: 2:30 from start of boil to finish bottling
Ingredients
- 440 ounce Barney Flats Oatmeal Stout, Anderson Valley Brewing Co.
- 188 ounce vinegar, malt
- 118 ounce citrus juice, lime 2
- 118 ounce citrus, tangerine 2
- 59 ounce citrus juice, Calamansi 1
- 59 ounce citrus, orange 1
- 22 ounce soy sauce, organic
- 853 gram barley malt syrup, More Beer Stout Blend
- 675 gram miso, white
- 957 gram peppers, Carolina Reaper paste
- 394 gram garlic, black, peeled
- 136 ounce Mole Paste Food, Black Mole 8 bags
- 23 gram Kaffir Lime Leaf, pureed
- 6378 gram peppers, poblano roasted, stem removed, whole
- 957 gram chilies, Ancho chili pods stem removed, seeds remain, toasted on flat top
- 10205 gram onions, yellow, large, peeled and chopped
- 1610 gram garlic, cloves peeled, pureed
- 1610 gram ginger, peeled, pureed
- 957 gram peppers, habanero stems removed, pureed
- 146 gram coriander, whole, organic toasted & ground
- 146 gram cumin, whole, organic toasted & ground
- 638 gram cocoa nibs, TCHO
- gram black beans, fermented
Servings: teaspoon
Units:
Recipe Notes
There is no Nutrition Label for this recipe yet.
Food Label Ingredients:
- Black Mole Paste (chile mulato, chile pasilla, canola oil, salt, plantain, sesame seed, fried garlic, onion, thyme, clove, cinnamon, cumin, black pepper, oregano, fried peanut, walnut, raisin, almond, sodium benzoate as a preservative)
- White Miso (water, organic soybeans, organic rice, salt, yeast, koji culture)
- Organic Soy Sauce (water, organic soybeans, organic wheat, salt)
- Anderson Valley Barney Flats Oatmeal Stout (Pale Two-Row Malt, Crystal (40L & 80L), Roasted Barley, Munich, Chocolate, Oats, Columbus, Northern Brewer, yeast)
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