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RevGum's Chile 6

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RevGum's Chile 6

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Beer Style: Spice, Herb, or Vegetable Beer  (21A)
Recipe Type: all-grain
Yield: 5 US gallons

Spice, Herb, or Vegetable Beer

Description:

I haven't brewed this recipe myself yet, but wanted to share it with everyone. I found it in Brew Your Own magazine and am not trying to take credit for it. The description says this beer is not as hot as some of the other chili beers available and offers a great balance between hop bitterness, chili aroma, and malt. The idea is that this is a session beer and not so hot that you can hardly get a pint down before switching to something a bit more tame, but still has the exotic and fresh flavors you'd expect. Sounds good to me!

Ingredients:

  • 9.75 lbs Great Western 2-Row Malt
  • 1.75 lbs Weyermann Munich Malt
  • 1 lb Briess crystal 40 malt
  • .5 lb De Wolf-Cosyns CaraPils malt
  • .5 lb Briess crystal 60 malt
  • 35 AAU Sorachi Ace hops (.65 oz./18G 14% AA) (60 mins)
  • 5 AAU Cluster hops (.5 oz./14G 7.5AA) (20 mins)
  • .5 oz/14G Nugget hops (o mins) at end of boil.
  • 1 tsp. Irish Moss (15 mins)
  • All together 2lbs of chiles. (im just copying what the recipe says, im not sure if the numbers assigned to the peppers are heat units or actual quantities.. gonna have to weigh them up i guess and see how close you are to 2 lbs. ) Ty...
  • 2-4 Anaheim
  • 2-4 Pasilla
  • 10-15 Jalapeno
  • 15-20 Serrano
  • White Labs WLP005 British Ale
  • Wyeast 1187 Ringwood Ale
  • .75 cups corn sugar for priming bottles (if applicable, or course)

Additional Instructions

Primary Ferment: 5-7 days
Secondary Ferment: 10 days

Beer Profile

Original Gravity: 1.066
Final Gravity: 1.015
Alcohol by Vol: 6.68%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Before brewing, chop and freeze chiles. This will help break down their cell walls and give their flavors into the beer more easily. While brewing, take the chiles back out of the freezer so they're thawed before you put them in your boiling wort (or you'll just plunge the temp of your wort down way below boiling and lose a bunch of time). Brew beer as normal (why repeat information?) and add the chiles at the last ten minutes of the 60 min boil. If you don't want the beer as spicy, reduce the time the chiles are boiled. Strain hops and chiles (whirpool and rack for most of us, i am sure), chill and pitch your yeast. Recipe says to chill to 66 degrees and then let the temp rise to 68 and hold. Ferment as usual... 5-7 days in primary... 10-ish days in 2nd.... Bottle. Lastly, the recipe recommends drinking this stuff as soon as its carbonated as the aging process only degrades the flavor of the peppers. Lets hope its good! Ty...

Source:

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