Looking for a hot weather crowd pleaser

[Joe'Bronco]

My "go to" for pleasing the BMC guys is a Chipotle Cream ale.

Its almost as if its a novelty beer to them and most end up loving it. I have turned about 5-6 of my friends to craft beer drinkers on that beer alone. The trick it to take an average Cream ale recipe. Stick a few peppers (jalapenos or Chipotles) in vodka for a week or two. Dump the "Heated Vodka" into your fermented cream ale to taste. I normally slice the peppers into little slivers and add a slice to a bottle. Its time consuming but the overall product is what i'm after. If you REALLY like it hot, through a few Habaneros into the mix.

[brewinhard]

My "go to" for pleasing the BMC guys is a Chipotle Cream ale.

Its almost as if its a novelty beer to them and most end up loving it. I have turned about 5-6 of my friends to craft beer drinkers on that beer alone. The trick it to take an average Cream ale recipe. Stick a few peppers (jalapenos or Chipotles) in vodka for a week or two. Dump the "Heated Vodka" into your fermented cream ale to taste. I normally slice the peppers into little slivers and add a slice to a bottle. Its time consuming but the overall product is what i'm after. If you REALLY like it hot, through a few Habaneros into the mix.

Yum! That sounds delicious. May have to try that one. Do you add the pulp/seeds and all to the vodka, or just the slices?

BTW- my vote is for a low gravity saison for the summer party! In fact I am making one tomorrow that will get some brett and lacto dosed in the keg.

[Joe'Bronco]

Pull the seeds and placenta out. The Placenta heats up the vodka to much and you wont be happy with the results. I normally smoke my peppers over oak and age them before i throw them into the vodka. If you dont smoke them you should freeze them and let them defrost before "Vodka-fying" them. It helps break them down and get the pepper "Flavor" into the mix, not just the heat.

My "go to" for pleasing the BMC guys is a Chipotle Cream ale.

Its almost as if its a novelty beer to them and most end up loving it. I have turned about 5-6 of my friends to craft beer drinkers on that beer alone. The trick it to take an average Cream ale recipe. Stick a few peppers (jalapenos or Chipotles) in vodka for a week or two. Dump the "Heated Vodka" into your fermented cream ale to taste. I normally slice the peppers into little slivers and add a slice to a bottle. Its time consuming but the overall product is what i'm after. If you REALLY like it hot, through a few Habaneros into the mix.

Yum! That sounds delicious. May have to try that one. Do you add the pulp/seeds and all to the vodka, or just the slices?

BTW- my vote is for a low gravity saison for the summer party! In fact I am making one tomorrow that will get some brett and lacto dosed in the keg.

[brewinhard]

Cool! Thanks for the tips. Sounds like one for me to keep in mind for a future brew!

[Steelers&Beer]

great ideas fellas! im sure more people have input on this tropic....hint hint

sorry, i dont do subtle well; alright fuckers cough up those recipes! what, yinz only drink hefe and wit during the summer? lets have em...

here's my little apa
little apa

A ProMash Recipe Report


BJCP Style and Style Guidelines
10-A American Ale, American Pale Ale

Min OG: 1.045 Max OG: 1.060
Min IBU: 30 Max IBU: 54
Min Clr: 5 Max Clr: 14 Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 10.13
Anticipated OG: 1.045 Plato: 11.08
Anticipated SRM: 6.2
Anticipated IBU: 40.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.38 Gal
Pre-Boil Gravity: 1.036 SG 9.06 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
79.0 8.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
17.3 1.75 lbs. Munich Malt Germany 1.037 8
3.7 0.38 lbs. CarAmber France 1.034 25

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
14.08 g. Columbus Pellet 14.00 25.6 45 min
14.08 g. Centennial Pellet 8.70 6.0 20 min
42.24 g. Amarillo VGXP01 Pellet 8.60 8.8 1 min
14.08 g. Citra Pellet 11.10 0.0 Dry Hop
14.08 g. Centennial Pellet 8.70 0.0 Dry Hop


Yeast
White Labs WLP002 English Ale


Mash Schedule
Mash Type: Single Step
Grain Lbs: 10.13
Water Qts: 12.50 Before Additional Infusions
Water Gal: 3.13 Before Additional Infusions
Qts Water Per Lbs Grain: 1.23 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 158 45 Min
Mash-out Rest: 168 10 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 3.94 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
whirlflock
servo


Enjoy! Drew