BeerSmith™ Recipe Cloud

Brew notes

Tasting notes:
Increadible body. Silky and smooth. Stout-like head with tiny, creamy bubbles. Get some smokey aroma and a nice bite from the chipotle pepper. Lots of chocolate and coffee taste and aroma.

Brewing notes:
1) Use only dried chipotle peppers, not the "en adobo" caned versions. I found mine at my local Fiesta.
2) Steen's Pure Cane Syrup found at the downtown Houston Spec's. Estimated at 1.036 points/lb. Steen's is a product from Louisiana (www.steensyrup.com). Distinctive flavor and aroma similar to molases. Remember Grandpa drowning his Sunday morning biscuits in it and always wanted to brew with it. Not exactly sure how it contributes to the brew but as good as this beer was, won't ever leave it out. Cheers Grandpa!

Boil Chipotle peppers for 5 min and steep for 15 min after flame out.

Racked onto yeast cake from prior GStrong Lakeside Stout brew around 3P on 11/25/11.

11/26/11 - Checked fermentation at 9:30A. Blew the top off the fermenter. Lid was off. Replaced lid with fresh/sanitized lid and homemade blowoff tube.

FG=1.012

To create chipotle extract, chop up dried chipotle peppers (maybe 5 or 6) into pieces, drop them into a 1Q Mason jar and cover with Vodka. Let sit for 1 or 2 weeks (can't recall).

Used chipotle extract at rate of 1.5tsp/gal based on blending and tasting.
1/32 tsp / 1/4c very pronounced heat, flavor and smoke arroma.
1/32 tsp / 1/2c beer still noticeable but concerned it will not be enought.
1/32 tsp / 1/3c beer is nice blend.

Add 7.5 tsp chipotle extract to keg then rack beer onto it. Concentration will not be eactly accurate because there was an inch of yeast in the bottom of fermenter (maybe 1/3 gal).
Kegged on 12/18/2011.

very nice sharing of process- thank you for the information!