Hi, my next plan is to blend a smoked porter base with some chile peppers in order to make a robust, smokey and spicy beer. In general I am having trouble finding information that blends the two so I was hoping somebody could shed some light on this matter. Thank you in advance.
A major thing that I am curious about is good chile peppers for both flavor and heat. Another thing is the smokiness levels of the Briess malt. Finally, I was also considering adding some chocolate to the beer but was wondering if it would make the flavor overly complicated. Here's the recipe I was kicking around.
Pre-Boil Gravity: 1.019
Original Gravity: 1.074
Final Gravity: 1.018
Color: 39 SRM
[Single Step Infusion @ 154 F, Rest for 60 min]
2.25 lb Briess Smoked Malt (21.0%)
0.75 lb US Chocolate Malt (7.0%)
0.60 lb Caramel 60 (5.6%)
0.60 lb Caramel 80 (5.6%)
0.50 lb Black Patent Malt (4.7%)
6.00 lb Pilsen DME (56.1%)
1.00 oz Magnum (14.4%) @ 60 min
~ 4 Chipotle Peppers in secondary
~ 1 Arbol Pepper in secondary
I will add yeast nutrients and pitch a good amount of Safale US-05 yeast and ferment at about 67 F.
Tap: The Monolith American Barleywine, Verdant Lager
Primary: Tharsis Belgian Strong Dark Ale, Jupiter Dusk Peach Cream Ale
Secondary: Corpse Rouser Imperial Oatmeal Stout, The Thresher Weizenbock, Artemis Vanilla Cream Ale