B17: Chipotle Stout (1 ratings)

All Grain Recipe

Submitted By: peterso8 (Shared)
Members can download and share recipes

Brewer: D. Peterson
Batch Size: 7.50 galStyle: American Stout (13E)
Boil Size: 10.01 galStyle Guide: BJCP 2008
Color: 39.7 SRMEquipment: My Equipment
Bitterness: 43.1 IBUsBoil Time: 90 min
Est OG: 1.058 (14.3° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 1
1 lbs 8.00 oz Caramel Malt - 40L (Briess) (40.0 SRM) Grain 2
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 3
1 lbs Oats, Flaked (1.0 SRM) Grain 4
1 lbs Roasted Barley (Briess) (300.0 SRM) Grain 5
1.00 oz Magnum [14.7%] - Boil 60 min Hops 6
2.00 tsp Irish Moss (Boil 15 min) Misc 7
0.50 oz Cascade [6.2%] - Boil 15 min Hops 8
4.50 oz Cocoa Powder (Boil 5 min) Misc 9
2.00 Vanilla Bean (Boil 5 min) Misc 10
0.50 oz Cascade [6.2%] - Boil 5 min Hops 11
2.00 Cinnamon Stick (Boil 5 min) Misc 12
2.00 Morita Chipotle Powder (Boil 5 min) Misc 13
1.0 pkgs California Ale (White Labs #WLP001) Yeast 14

Notes

http://liquidbreadalchemist.blogspot.com/2010/06/mayan-gold-chocolate-stout.html 0.25 oz of Chipoltle (Smoked Dried Red-Jalepeno) 4.50 oz of Chocolate Powder 2.00 whole vanilla beans Ferment Temp: 65°F Primary Fermentation (Days): 11 Secondary Fermentation (Days): (3 gallons will be stored on 4 pounds of pre-frozen sweet dark cherries for a few weeks. Should be interesting!) ========== 11/11/2012 3PM Mash starts. Mash 5.5gal of H2O w/ 5.0ml HCl to reduce Ph. 5.3 Ph at 152F in mash. Sparge 7 Gal of H20 w/ 5.5ml HCl. 11.0 Brix pre-boil. 13.5" in keggle. ~10.1 Gal Spice additions at 5min: Two Chipoltle peppers(10g) sliced in half. Two whole vanilla beans, sliced lengthwise. Two Cinnamon sticks. Added to boil whole. May have finished boil with over 8 gal. Expected 7.5 gal after 90 min boil. One burner broke during boil. Replaced with a 5 psi burner. It may have reduced the boil-off rate. 12.4 Brix post boil. Need to check if Cocoa powder messes with Brix reading. Used metal yardstick to measure HLT and BKl. HLT Alum kettle at 11.75" Diameter. (R=5.875") http://www.metric-conversions.org/volume/cubic-inches-to-us-liquid-gallons.htm?val=4525.714285714282 http://www.online-calculators.co.uk/volumetric/cylindervolume.php BK Keggle used word doc provided at this link. http://www.homebrewtalk.com/f11/keggle-volume-measurements-155995/ Copper chiller coil reduces boil. Waited until end of boil time to insert chiller coil. Very windy day. Concerned about wind blowing in odd stuff. 7PM Pitch Yeast

Ratings

Aged well

by peterso8

This beer aged really well.
I chopped two chipotle peppers and threw into the keg.
Bad choice, the chipotles rehydrated and plugged up the tubes.

The chipotle smoke flavor came out over time.
A nice delicate smoky flavor that was no where near overpowering.
Did not get much heat from the chipotle.
I like to feel the heat, just enough to tingle the lips.
I would probably use mortar and pistle on the seeds next time.

x
This website is using cookies. More info. That's Fine