La mole del Diablo (Chocolate ancho chili porter)

gistfile1.txt

Base:

1.00 lb Light Dry Extract (8.0 SRM) Dry Extract 11.76 % 
4.00 lb Dark Liquid Extract [Boil for 15 min] Extract 47.06 % 
2.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 29.41 % 
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.88 % 
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.88 % 

Wyeast 1098: British Ale

Additions:

4.0 oz cocoa nibs
5-7 Ancho chili peppers (destemmed and deseeded)
1 teaspoon chili pepper seeds

Hops:

Either

1.00 oz Challenger [7.50 %] (60 min) Hops 14.3 IBU 
1.00 oz Fuggles [4.50 %] (5 min) Hops 1.7 IBU 

Or 

1 oz. Willamette, 4.8%, pellet, 60min
1 oz. Kent Goldings, 4.5%, pellet, 60min
1 oz. Willamette, 4.5%, plug, 25min

Will probably go with the latter because I don't think I want the challenger in the mix.