Clint’s Hatch Green Chili Amber-Brewers Connection Tempe (1 ratings)

Extract Recipe

Submitted By: ClintPotts (Shared)
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Brewer: Clint Potts
Batch Size: 5.00 galStyle: American Amber Ale (6B)
Boil Size: 2.50 galStyle Guide: BJCP 1999
Color: 22.1 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 21.0 IBUsBoil Time: 60 min
Est OG: 1.052 (12.8° P)
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Distilled Water Water 1
0.50 oz Burton Water Salts (Mash 60 min) Misc 2
1 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 3
12.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
4.00 oz Wheat, Roasted (425.0 SRM) Grain 5
4.00 oz Victory Malt (25.0 SRM) Grain 6
4.00 oz Aromatic Malt (26.0 SRM) Grain 7
4.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8
3.20 oz Roasted Barley (300.0 SRM) Grain 9
6 lbs 9.60 oz Pale Liquid Extract (8.0 SRM) Extract 10
1 lbs Honey (1.0 SRM) Sugar 11
1.00 oz Willamette [5.5%] - Boil 60 min Hops 12
1.00 oz Mt. Hood [6.0%] - Boil 30 min Hops 13
1.00 oz Cascade [5.5%] - Boil 10 min Hops 14
0.25 tsp Irish Moss (Boil 10 min) Misc 15
2 pkgs London (Danstar #-) Yeast 16
18.00 oz Agave Nectar (Secondary 14 days) Misc 17
12.00 oz Chilis (Secondary 14 days) Misc 18

Taste Notes

This tastes like a true two-part beer. First, you smell the green chili’s. Then, you taste the peppers, but there isn’t much heat. Then, the peppers vanish and you are left with a tasty amber with a hint of tequila from the Agave nectar. The agave syrup adds a nice ABV kick to the finished product.

Notes

This is based on the All American Amber from Brewers Connection in Tempe, AZ. http://www.brewersconnection.com/recipes/all-american-amber.html. I modify their recipe by adding 1 pound of locally grown honey with the liquid malt extracts in the boil. I add all hops in hops bags and remove at end of boil. Then, I ferment for 7-10 days in brew bucket between 68 and 72 degrees (F) After primary, I transfer into glass secondary and add 12 oz. of Hatch Fire Roasted Chili Peppers-Diced Green Chili’s. I also add 18 oz. of Agave Nectar Syrup. This usually takes a full 14 days to settle down and for fermentation to end. I place a cheese cloth/hop bag over my siphon for transfer into the bottling bucket to filter out the peppers. I bottle with 3/4 of light brown sugar diluted in 12 oz of hot water mixed into bottling bucket.

Ratings

Yes, it's mine, but I like it!

by ClintPotts

Yes, this is my own recipe. However, it began with a great American Amber that I had brewed several times and perfected to my liking. After tasting a Green Chili beer at a local brew house, I decided to try my own. I started with a really good brew and then jazzed it up with Hatch Green Chilis and Agave Nectar. Please read the note section for specific instructions. The calculator shows this at 5.3%, but experience tells me that it is a butt-kicker. I'm not sure the Agave nectar in the secondary is being calculated correctly. Using another calculator that allows calculation of secondary fermentation sugars, the OG is 1.067 with a final of 1.012, yielding an actual ABV of 6.8-7.3. Like I thought--butt kicker without the ultra-hoppiness of an IPA. Enjoy!