Side Pannel
Chipolte Brown Ale
Ingredients List
- 5 1/2 lb 2-row malt
- 3/4 lb 40 Lovibond Crystal Malt
- 1/2 lb Chocolate malt
- 1 ts Gypsum (added to the mash)
- 1 oz Cascade hops (60 minutes)
- 1/2 oz Cascade hops (15 minutes)
- 1/2 oz Cascade hops (1 minute)
- 2 Slightly crushed dried
- -Pasilla chile pods (stems
- -removed)
- 3 Slightly crushed dried
- -Chipolte chile pods (stems
- -removed)
- 1 ts Irish Moss (15 minutes)
- 1 pk Ale yeast (I used Munton &
- -Fison; has always given me
- -good results)
- 7 Slightly crushed Chipolte
- -chiles; soaked for 30
- -minutes in hot water (added
- -to secondary)
- 1/2 c Corn sugar (to prime)
Directions
~ Use a single infusion mash at 153 degrees F. for 90 minutes (or until
conversion)
~ Sparge with 3 gallons 170 degree F. water.
~ Boil the wort for 60 minutes, using the hop schedule in the ingredients
list, and adding the chiles 30 minutes into the boil.
~ Chill, rack to primary fermenter, pitch yeast, ferment at around 70
degrees F.
~ Rack to secondary fermenter after vigorous fermentation has subsided
(about 3 days), and add rehydrated chipoltes (and the water used to
rehydrate them).
~ Store in the secondary fermenter until beer clears, then leave in
secondary for 1 more week to extract yummy chile flavor.
conversion)
~ Sparge with 3 gallons 170 degree F. water.
~ Boil the wort for 60 minutes, using the hop schedule in the ingredients
list, and adding the chiles 30 minutes into the boil.
~ Chill, rack to primary fermenter, pitch yeast, ferment at around 70
degrees F.
~ Rack to secondary fermenter after vigorous fermentation has subsided
(about 3 days), and add rehydrated chipoltes (and the water used to
rehydrate them).
~ Store in the secondary fermenter until beer clears, then leave in
secondary for 1 more week to extract yummy chile flavor.
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