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Old 06-19-2012, 12:41 AM   #1
Cashscraft
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Default Looking to make a good chili beer

Its for a computation and my base I was thinking could be an american wheat ale. I have some ideas on how to do it but was woundering if I could get some suggestions.



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Old 06-19-2012, 01:46 AM   #2
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I recently did a green chili pale ale that came out pretty tasty. I ended up serving it at a local brew fest and it seemed to get pretty good reviews. I shot for a major balance something that the chili wouldn't over power. I went with Centennial for bittering, then used cascade and Mt. Hood to create a fairly citrus hop profile. Citrus seemed to pair very well with the spicey chilis. I used 3 reasonably sized hatch green chilis which had been roasted. I pealed and seeded them, put them in some cold water overnight and let them steep then added the water from the chilis at flame out.

IMO the key to doing a chili beer is not to let the chili overpower the palate. You can also check out Stone's veritcal epic 11.11.11, they used hatch chili's as well, and you can read how to brew it. Might help some with the process.



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Old 06-19-2012, 02:21 AM   #3
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I made a "Bowl of Texas Red" chili beer. We grill jalapenos and thenpeel, dice,and freeze them, and used two ice cubes of those. Also used some dark chili powder, smoked paprika, and cumin. Some smoked malt, biscuit, and chocolate were used to build complexity. I have only had a couple so far, but my wife says I can go ahead and make a full batch (only made about a two gallon test batch) she liked it so well.
If I knew how to post my beersmith recipe, I'd put it up.

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Old 06-19-2012, 03:22 AM   #4
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I make a really simple chile beer that's beloved by all. It's 85% 2 row and 10% carapils and 5% crystal 20, so you could just use all pale extract, and bittering hops to get around 15 IBUs. Ferment with a neutral strain and then I added three roasted hatch chiles and two fresh. I freeze the chiles to break down the walls, then chop them up and pasteurize in a little water. Add water and chiles to beer, let sit for seven days, then bottle. You can play around with adding flavor or aroma hop additions to make more of a pale ale but I like the straight flavor of malt and chile. You could add some jalepeno to give it some heat.

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Old 06-19-2012, 06:52 AM   #5
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Chilis and chocolate work EXTREMELY well together. Consider a chocolate chili all of some kind.

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Old 06-19-2012, 11:28 AM   #6
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Im still new at all this how can I transfer this info to an extract recipe

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Old 06-19-2012, 12:23 PM   #7
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So I think I have a plan. I am going to do a simple pale ale form NB called AK47 pale ale eitch has a little bit of coco in it and take 6 jalapenos frozen then chopped up and soaked in vodka for a week the strained and ill add to bottleing slowly tell I get a good flavor. This way I can add it to the last 2 gallons and not have so much of thos batch

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Old 06-19-2012, 02:27 PM   #8
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Or stick with the american wheat I dunno

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Old 06-19-2012, 02:40 PM   #9
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If you are using green chiles from new Mexico you are making chile beer not chili beer. I have made epic chile beer with a 1.040 pale ale and dry hopping roasted hatch green chiles for a week or so.

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Old 06-19-2012, 05:09 PM   #10
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Quote:
Originally Posted by raven1a View Post
Chilis and chocolate work EXTREMELY well together. Consider a chocolate chili all of some kind.
There's a brewery in the Denver area that does a tremendous chocolate chile stout. Holy carp it is delicious.


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