This may be kind of weird, but that's sort of what I'm going for.
10lbs US 2-Row
1lb Crystal 80
1 oz Chinook at 60
.75oz Chinook at 30
.5oz Willamette at 15
.5 Chinook at 5
.5 Willamette at 5
2 small Chipotle peppers, probably in the fermenter, maybe at 5 min.
Dry Hop w/.75oz Chinook and 1oz Willamette
Mash at 155.
Should result with
I am thinking of entering this in my first competition if it comes out any good.
I'm looking to get the FG towards the higher end of the style guidelines, since that seems more fitting for the season. I'm shooting for a redish color and spicy aroma to go with the chipotle.
I'm leaning towards adding the pepper in the primary, after reading an article from BYO.
Alternatively, you could add the chilis to the wort during the last 5 minutes of the boil and continue to steep them in the wort for 15 minutes after shutting off the heat. This method will get the spicy flavor into the beer, like a late-boil flavor hop addition. Little aroma will remain, but this will contribute a solid, clean hot flavor if it's done with finesse.
A third possibility is to put the chilis into the primary fermenter as you pitch the yeast and leave them there until you rack to secondary. This will give you good heat, good pepper-as-fruit flavor, and enough chili aroma to balance the beer aromas. This is the method that adds the most to the beer's complexity. A fourth possibility is to add the chilis to the mash.