Had some free time this weekend between research, baby stuff, and the Wild Yeast Project so I decided to brew up some beer. I got the idea for this brew from trying a phenomenal chile beer from the Brew York meetup. Joe Postma, who competed in Iron Brewer brewed a Ancho chile beer that was out of this world. Good malty backbone, sessionable, but packed a very mellow heat that was very satisfying.
I’ve decided to take up the cause and brew a chile beer as well. My interpretation will be a bit different and I will use dried chipotle peppers. I enjoy the burn from these peppers and the earthy/smokey flavors when used in subtle amounts. The base beer will be amber ale of moderate strength with a subdued hop character. A picture of my brewday is below, but forgive the quality. The iPhone 4 camera doesn’t hold a candle to my D90.
Here is the recipe for 5 gallons:
- 10 pounds of American 2-Row (Briess)
- 4 pounds of Munich Malt – 10L (Briess)
- 2 pounds of Amber Malt (Briess)
- 1 pound of Carafoam (Weyerman)
- 1 oz Centennial at 60 minutes
- 1/2 tsp of Wyeast nutrient at 15 minutes
- 1 Whirlfloc tablet at 15 minutes
- 0.5 – 1.0 oz of pureed Chipotle chiles