Sun, 04/10/2011 - 17:07 — brewmaster411
I have been brewing chili beers for the last 18 years. My first chili beer took 3rd at a home brew competition. Many types of chilies can be used, fresh or dried. Depending on the type and amount used will determine how much of a bite the beer will have. The smokiness of the chipotles will complement the base porter recipe. Enjoy with BBQ, burgers, or spicy Oriental foods.
Brewed By:
Mark Poliner, Kent Fletcher, Patrick Matthews, Adam Guant, Deanne Davis, Anthony Bautista
Brew Date:
04/10/2011
Brew Type:
Beer Styles:
Classic Style:
Robust Brown Porter
Recipe Category:
Batch Size:
30.0 gallons
Boil Time:
60 minutes
Original Gravity:
1.067 O.G.
IBUs:
25.0 IBUs
SRM:
18.0 SRM
Malt/Grain/Sugar/Extract:
Golden Promise 45#
Brown Malt 7.5#
Victory Malt 3#
Kiln Coffee 1.5#
Crystal 60L 3#
Wheat malt 3#
Mashing Instructions:
Mash 152 degrees, 60 minutes
Mash out 164, 20 minutes
Hops:
3 ounces E.K. Goldings 60 minutes
1.5 ounce Simcoe 60 minutes
2 ounces Fuggles, 10 minutes
Extra Ingredients:
4.5 ounces Chipotle peppers, 10 minutes
2 ounces Ancho peppers, 10 minutes
Whirfloc 15 minutes
Yeast:
1450 Wyeast Danny's Favorite
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