• Prep Time:
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  • Serves: 1 Servings

Chipolte Brown Ale

  • Recipe Submitted by on

Category: Beverages

 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.

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