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| By Gary Where's the hops? Randall on Feb 8th 2006, 9:14 pm | Permalink |
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In reference to: http://www.tastybrew.com/forum/thread/49599 I've brewed the chili beer. Only five gallons this time, mini mash to try to play with the chili's in the beer. Once I figure out if this is going to work, and I like it, I'll convert it to all grain. Thanks to Vance Barnes and the others in the thread for the great input. The recipe ended up like this: 1.00 lbs Cara-Pils Dextrin Malt 1.00 lbs Crystal 10L 7.00 Light LME 1.50 oz. Willamette Pellets 5.0% Alpha 60 min 1.00 oz. Willamette Pellets 5.0% Alpha 40 min 0.50 oz. Willamette Pellets 5.0% Alpha 5 min 0.50 oz. Willamette Pellets 5.0% Alpha Dry Hop 50 Serrano Peppers topped, cut in half and de-seeded in the last ten minutes of the boil. 2 Habanera chilies added during dry hopping for the last three days in fermenter. Wyeast 1064 American Ale Yeast. O.G. 1.052 F.G. 1.013 IBU's 51 ABV 5.0% I tried it when I racked it into the secondary before I added the Habaneras and the dry hops, and it tastes pretty damn good. It has medium hints of cooked chili in the nose and the flavor with a little capsicum bite, one that gives you slight hotness on your tongue but doesn't linger or burn your lips off. Keep in mind that this is before the habaneras. I'll be kegging tomorrow morning. I actually think it would be a nice chili beer without adding the habaneras... I'm kinda skeered. I talked to Carlos at Six Rivers Brewing in McKinnleyville California, who makes a terrific chili beer, prior to making this batch and he indicated that he adds his chilies to the Grundy and wanted me to let him know how the chili in the boil turned out, as he has thought of trying it. I think I'll try roasting a couple of the Serrano's next time to see how that goes. I'll post a follow up. Thanks all. Gary |
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