(#30) 2-22-17 - CHIPOTLE IPA Beer Recipe | All Grain American IPA | Brewer's Friend
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(#30) 2-22-17 - CHIPOTLE IPA

247 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.22 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: DAVE
Calories: 247 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Wednesday January 18th 2017
1.075
1.013
8.1%
83.2
9.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 81.3%
2 lb Belgian - Munich2 lb Munich 38 6 12.5%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 6.3%
16 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Jarrylo1 oz Jarrylo Hops Pellet 14.1 Boil 60 min 42 14.3%
1 oz Warrior1 oz Warrior Hops Pellet 14.3 Boil 20 min 25.8 14.3%
1 oz Warrior1 oz Warrior Hops Pellet 14.3 Boil 10 min 15.44 14.3%
2 oz Warrior2 oz Warrior Hops Pellet 14.3 Boil 0 min 28.6%
2 oz Warrior2 oz Warrior Hops Pellet 14.3 Dry Hop 14 days 28.6%
7 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal SACCH Temperature -- 152 °F 60 min
2.8 gal MASHOUT Temperature -- 168 °F 10 min
0.34 gal SPARGE Fly Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each WHIRFLOC Fining Boil 15 min.
1.50 oz DRIED CHIPOTLE (MS MARKET) Flavor Secondary 14 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 133 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CORN SUGAR       Amount: SEE WHITE IPA       CO2 Level: 2.5 Volumes
 
Target Water Profile
Saint Paul, Minnesota
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 9 19 35 9 122
STANDARD PROFLIE
Mash Chemistry and Brewing Water Calculator
 
Notes

RECIPE MODIFIED FROM HABANERO IPA:
http://www.homebrewing.com/articles/chile-beer/
Fly sparge with 0.34 gal water at 168 F.
Ferment at 64 F for 7 days. Transfer to secondary and add your chiles. Once the desired level of heat has been added, crash the beer for 3 days at 39 F

3-1517
BREW DAY
A LOT OF TEMP SWING FOR THE MASH WATER NOT WATCHING IT
TEMP AT GOOD AT MASH IN 168F
FORGOT TO SMACK YEAST AT FIRST
HALFWAY THROUGH MASH WE SMACKED IT AND THE SIDE BLEW OUT
WE WILL BRING IT BACK TO THE BASTARDS AT NB FOR A DOUBLE REFUND
REMEMBERED STIR PLATE WAS FIXED
STARTED A YEAST STARTER @7PM W/:
16OZ FAST PITCH
16OZ WATER
1PK US-05
MADE CHILI AND IT WAS A TIT SPICY
IT WAS BETTER COOLED OFF AND WITH TEXAS TOAST
WE WILL LEAVE THE STIR PLATE OVER NIGHT AND PITCH INTO SEALED WORT NEXT WEEK

ACTUAL PRE BOIL OG = 1.066
ACTUAL PRE BOIL OG RIGHT BEFORE BOIL = 1.054
ACTUAL OG = 1.073
GREAT BREW NIGHT EVRYTHING WAS SMOOTH
WE DID NOT HAVE ENOUGH BTLS TO BOTL THE QUAD OR THE SURLY WORT HOPEFULLY WE WILL BE ABLE TO NEXT WEEK

CHECK FG @ 3-22-17
DRY HOP 2OZ WARRIOR ON 3-29-17

4-26-17
BTLING DAY
FIRST TIME KEGGING WITH PIN LOCK KEG
WE ARE DOING A PRESSURE TEST
COLOR OF THE FINISHED BEER CHANGED DRAMATICALLY AFTER ADDING PEPPERS - MUCH DARKER THAN EXPECTED
KRAUSEN ON TOP LOOKS THICK (STILL IN PRIMARY)
FG=1.000 SO (ABV?)
WENT WELL, PIN LOCK WAS GOOD
SET CO2 TO 24PSI AND WILL LEAVE FOR 72HRS
THEN TURN DOWN TO 2-3PSI
TASTING WAS SPICY AFTE TASTE AND TASTED WELL WITH HOP CHARACTER

5-25-17
REVIEWS FROM OTHERS WAS GOOD, VERY "UNIQUE"
EVERY TASTING THE PAST MONTH OF MAY WAS AMAZING
GREAT HEAD RETENTION
SPICINESS LINGERS IN THE AFTERTASTE (ESPECIALLY AFTER EXHALING)
FANS OF SPICE WOULD ABSOLUTELY LOVE THIS BEER
PINEY FORWARD BITTERNESS FOLLOWED BY SMOKEY CREEPINESS OF SPICE (UNEXPECTED)
AROMA DOESN'T HAVE MUCH OF A SPICY DETECTION , ALMOST MORE MALTY THAN BITTER
SWEET AND SPICY (NOT LIKE CHINESE FOOD)






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  • Last Updated: 2017-05-26 05:12 UTC
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