I want to make a chipotle ale that really captures the chipotle flavor and a mild heat thats present but not forward in the flavor profile. I figured some Munich malt would work really well for this to provide some sweetness to counterbalance the spiciness. I may add some fresh roasted chiles as well but wanted input first, what does everyone who's tried a chile beer think, would 2 oz of dried chipotle be enough for flavor & heat, or should I add some fresh roasted chiles as well to add some zip and freshness? If so, how much?
.25 lb Carapils
1 lb Munich malt
6 lb Munich LME
1 ounce Palisades 6.7%AA for 60 minutes
0.5 ounces Willamette 5%AA for 15 minutes
0.5 ounces Willamette 5%AA for 5 minutes
Nottingham Ale yeast, ferment for ten days at 62 F, transfer to secondary for 7 - 10 days
Steep 2 oz. dried Chipotles in boiling water, then add the cooled water and peppers to the secondary, rack beer on top.
Target SG 1.048
Target FG 1.010
30 IBU's
.25 lb Carapils
1 lb Munich malt
6 lb Munich LME
1 ounce Palisades 6.7%AA for 60 minutes
0.5 ounces Willamette 5%AA for 15 minutes
0.5 ounces Willamette 5%AA for 5 minutes
Nottingham Ale yeast, ferment for ten days at 62 F, transfer to secondary for 7 - 10 days
Steep 2 oz. dried Chipotles in boiling water, then add the cooled water and peppers to the secondary, rack beer on top.
Target SG 1.048
Target FG 1.010
30 IBU's