Chile Beer III Beer Recipe | Partial Mash American Pale Ale | Brewer's Friend
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Chile Beer III

171 calories 16.3 g 12 oz
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 40% (brew house)
Source: E.J. Lolley
Calories: 171 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Sunday November 16th 2014
1.052
1.011
5.5%
35.3
11.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Briess - LME Sparkling Amber Liquid6.6 lb LME Sparkling Amber Liquid 37.6 10 86.8%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 13.2%
7.60 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.5 Boil 60 min 20.78 40%
0.50 oz Crystal0.5 oz Crystal Hops Leaf/Whole 4.3 Boil 30 min 5.51 20%
1 oz Lemondrop1 oz Lemondrop Hops Leaf/Whole 6 Whirlpool 15 min 8.99 40%
2.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Peppers Flavor Boil 5 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Conditioning Tablets      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Once you have the chilies with which you want to experiment, it is time to test them out. The best way to do this is with a tea. Find a whole, dried pepper in the plastic bag you bought at the store. Get a small saucepan and add just enough water to completely submerge your pepper. Crackle the pepper and all the seeds into the water. Bring it to a boil then reduce the heat, cover and simmer for ten to fifteen minutes.
If you are brewing a five gallon batch of beer odds are you will not need more than a few ounces of pepper. Based on your testing, you will want to adjust how and when you add the chili pepper. If you are looking for straight heat, add the pepper early in the boil, around the same time that you add the bittering hops. If you like the flavor of the pepper, add it during the final five or ten minutes of the boil, just enough time to pasteurize it. If you really like that pepper flavor, make sure that the chilis are transferred into the initial fermentation vessel for some “dry-peppering.”

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  • Public: Yup, Shared
  • Last Updated: 2019-05-29 20:39 UTC
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