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Old 07-02-2009, 10:47 AM   #1
Ryno's Avatar
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:


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


3 Plablanos, 3 Anahiems, and 3 Jalapenos roasted and coarsley chopped then placed in secondary 7 days.
Never put your mouth where you would'nt put your finger!
On tap: Apfelwein, Young's Double Choc Stout, Nut Brown, Delerium Tremens clone, Ordinary Bitter, American Pale Ale, DFH 90 min clone
Kegged: Irish Whiskey Barrel Barley Wine, ESB, Robust Porter
Fermenting: Robust Porter, Ryno' Wheat n Rye, Premium Bitter
Next up: Pliny the Elder, ESB, American Pils, Janets Brown, S&A IPA, Scottie's 80/-

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Old 07-02-2009, 11:13 AM   #2
Zen_Brew's Avatar
May 2009
Posts: 1,864
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.
Primary: German Hef, Belgian IPA, Scottish 80, Belgian Dubbel
On Tap: Oatmeal Stout, Vanilla Oatmeal Stout, Belgian Dark Strong, Munich Dunkel, Dunkel Weizen, Oktoberfest, Bock, IPA, Black IPA, English IPA, Pale Ale

Using the mind to look for reality is delusion. Using your senses to look for reality is awareness.

"One time I was so desperate for a beer I snuck into the football stadium and ate the dirt under the bleachers." Homer Simpson

Life, Liberty, and the Pursuit of Hoppiness

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Old 07-02-2009, 11:34 AM   #3
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
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!

<i><a href="" title="Seen on...">Seen on</a></i> <em>(<a href="">?</a>)</em>

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