I made a Chipotle Wheat a few months ago. Two weeks after bottling it was exactly as you'd imagine (after reading the recipe below), a hot, citrus wheat beer.
But as of today, it's nothing more than a smoked wheat, barely a hint of heat.
I've not done a lot with peppers in brew so this may just be something happens; but I think I've read about people having better luck using different methods.
If I could get this to stay where it was at two weeks after bottling, It'd be in my top 5 of all time. Which is saying a lot since it was just kind of putting something together based on what was on sale at the LHBS.
Anyone have any ideas on how to get the heat to stick around? Or is this just the nature of chipotle?
RECIPE
5# American Wheat
4# Pale Malt 2-row
1# Munich
.5# rice hulls
.5oz Centennial @ 60min
.5oz Centennial @ 15min
1.5oz dried chipotle @ 15min
.5oz dried chipotle @ 5 min
1oz of dried orange peel @ 10 min
Single Infusion, Medium Body, Batch Sparge.
In primary for 30 days @ 65-68, then bottled conditioned for 2 weeks @75-80.
But as of today, it's nothing more than a smoked wheat, barely a hint of heat.
I've not done a lot with peppers in brew so this may just be something happens; but I think I've read about people having better luck using different methods.
If I could get this to stay where it was at two weeks after bottling, It'd be in my top 5 of all time. Which is saying a lot since it was just kind of putting something together based on what was on sale at the LHBS.
Anyone have any ideas on how to get the heat to stick around? Or is this just the nature of chipotle?
RECIPE
5# American Wheat
4# Pale Malt 2-row
1# Munich
.5# rice hulls
.5oz Centennial @ 60min
.5oz Centennial @ 15min
1.5oz dried chipotle @ 15min
.5oz dried chipotle @ 5 min
1oz of dried orange peel @ 10 min
Single Infusion, Medium Body, Batch Sparge.
In primary for 30 days @ 65-68, then bottled conditioned for 2 weeks @75-80.
