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
|
Hops Summary
|
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
|
1 oz |
Jarrylo (Pellet) 0.99999999771257 oz Jarrylo (Pellet) Hops |
|
42 |
14.3% |
|
6 oz |
Warrior (Pellet) 5.9999999862754 oz Warrior (Pellet) Hops |
|
41.24 |
85.8% |
|
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. |
Priming
|
Method: CORN SUGAR
Amount: SEE WHITE IPA
CO2 Level: 2.5 Volumes |
Target Water Profile
Saint Paul, Minnesota
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)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2017-05-26 05:12 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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