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Old 07-02-2009, 10:47 AM   #1
Ryno
 
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Jan 2009
Olive Branch, MS
Posts: 259


Ryno's Tres Chili's
Spice, Herb, or Vegetable Beer


Type: All Grain
Date: 6/30/2009
Batch Size: 5.50 gal
Brewer: Ryno
Boil Size: 7.89 gal Asst Brewer:
Boil Time: 90 min Equipment: Ryno's Brew Haus
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 73.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 70.00 %
2.00 lb Vienna Malt (3.5 SRM) Grain 20.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.00 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.00 %
0.50 oz Nugget [13.00 %] (60 min) (First Wort Hop) Hops 25.3 IBU
1.00 oz Liberty [4.30 %] (15 min) Hops 7.6 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 15.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle American Ale (DCL Yeast #S-05) Yeast-Ale



Beer Profile

Est Original Gravity: 1.048 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.41 % Actual Alcohol by Vol: 0.65 %
Bitterness: 32.9 IBU Calories: 43 cal/pint
Est Color: 7.0 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 10.00 lb
Sparge Water: 6.22 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 12.50 qt of water at 164.8 F 153.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

3 Plablanos, 3 Anahiems, and 3 Jalapenos roasted and coarsley chopped then placed in secondary 7 days.
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Old 07-02-2009, 11:13 AM   #2
Zen_Brew
 
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May 2009
Seattle
Posts: 1,865
Liked 23 Times on 23 Posts


I really couldn't say as I have no experience, but I would be interested in how it turns out. Somehow I missed a chili beer that was at a local brew fest a couple weeks ago, but I have heard from a couple people that it was really good, so I'm anxious to try one.
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Old 07-02-2009, 11:34 AM   #3
bbrim
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Jan 2008
Lincoln, Nebraska
Posts: 886
Liked 42 Times on 37 Posts


I made some chili stout for a friend a while back. I went with 1 roasted jalapeno per gallon and the spice was just right. Your beer looks solid, but will be very spicy with the amount of chilis you are using. GL.

 
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Old 07-02-2009, 05:40 PM   #4
dreadnatty08
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May 2009
Washington, DC
Posts: 57

I have a Chipotle Mango beer about to be bottled now and it's quite spicy. Not too hot, but plenty of residual heat and a nice smokiness which blends with the tropical fruit of mango.
There's an article in the newest BYO that has a recipe using fresh chillies. Good luck!

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