2nd Round Recipes

[tankdeer]

It was requested in the 1st Round Results thread that we start a new thread to post the recipes for beers that have advanced to the second round. So, here goes. I'll be battling JZ and the likes in round two with this one.


Chipotle Amber Ale

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

10-B American Ale, American Amber Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 25 Max IBU: 48
Min Clr: 10 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.88
Anticipated OG: 1.054 Plato: 13.39
Anticipated SRM: 16.1
Anticipated IBU: 35.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 70 Minutes


Grain/Extract/Sugar

% Amount Name Origin Extract SRM
-----------------------------------------------------------------------------
80.0 9.50 lbs. Pale Malt(2-row) America 1.044 2
4.2 0.50 lbs. Victory Malt America 1.002 25
8.4 1.00 lbs. Crystal 40L America 1.004 40
2.1 0.25 lbs. Munich Malt Belgium 1.001 10
4.2 0.50 lbs. Crystal 120L Great Britain 1.002 120
1.1 0.13 lbs. Chocolate Malt America 1.000 350

Exract represented as SG.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 5.75 21.4 60 min.
1.50 oz. Willamette Pellet 5.00 13.9 15 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirlfloc Tablet Fining 15 Min.(boil)
1.50 oz. Chipotle Peppers Fruit 1 Min.(boil)


Yeast
-----

White Labs WLP001 California Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 11.88
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10


Total Mash Volume Gal: 4.95 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.


I actually re-brewed this last weekend with a few tweaks. Basically, I swapped out the Cascade for Magnum, swapped the WLP001 for WLP051, and dropped the mash temp to 154. Ive been playing with that yeast and liking it, so I wanted to give it a shot in a known recipe. The mash temp was dropped to accommodate the lower attenuation. This should finish in the 1.012-1.014 range.

But the one going to round two is above, brewed about 7 months ago. And yes, the grainbill was ripped off from JZ. So what?

[Brew Engineer]

What did you do to prep the chipotle? Just chop it up?

[yabodie]

I am curious about the pepper in the boil vs in the secondary. Why in the boil?

Damn I am salivating now. Bastard...

[tankdeer]

Yup, pretty much just removed the stems and chop it up.

Why the boil? Can't say for sure. That's the way I originally developed the recipe and it just stuck. I had always planned to try one with the peppers in secondary, but this one came out so damn well that I never bothered. Since they're added at the end of the boil, a pretty fair amount of flavor and aroma is retained. You get a nice smokiness, followed by a subtle heat in the back of your throat that slowly grows, but never becomes overpowering. Despite the peppers, this beer is quite sessionable; and everybody that has tried it loves it.

I've experimented with different times in the boil too, from 10 minutes to flameout, to a mix, and the results are nearly the same every time This weekend I tried 1/2 at the 10 minute mark, 1/2 at 5 minutes. We'll see how that turns out, but as I mentioned above, there were a couple other tweaks as well.

Hope ya guys like it.

[oneal66]

Did you use the chipotle peppers that come in the adobo sauce?

[tankdeer]

Did you use the chipotle peppers that come in the adobo sauce?

Bleh. No sir. Didn't want tomato sauce in my beer.

I used plain dried chipotles that I got at Whole Foods.

[Cuda]

Did you use the chipotle peppers that come in the adobo sauce?

Bleh. No sir. Didn't want tomato sauce in my beer.

I used plain dried chipotles that I got at Whole Foods.

Does the flavor of the beer have a hot-spicy note to it?

[tankdeer]

Did you use the chipotle peppers that come in the adobo sauce?

Bleh. No sir. Didn't want tomato sauce in my beer.

I used plain dried chipotles that I got at Whole Foods.

Does the flavor of the beer have a hot-spicy note to it?

Yes, but pretty subtle at first. The first thing you get is the smokiness from the peppers, and then you get a little spice/heat in the back of your throat when you swallow. (he he, I said swallow).

Anyways, I find that it balances quite nicely and doesn't overpower. Even the biggest spice-pussies seem to love this beer. (My Fiancee for example, she can't take much spice, but she told me this was her favorite beer that I brew)

Gotta be doing something right.