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Old 04-22-2007, 07:20 PM   #1
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I'm getting ready to rack my Chipotle Blonde Ale to secondary. The only chipotles I could find where the ones in the can with Adobo sauce. Any tips on what I should do to these before adding them to secondary? I also picked up some red and green jalepenos. Any advice for those as well?

Thanks all!!!
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Old 04-22-2007, 08:23 PM   #2
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wow. I would not use chipotles with the adobo sauce in the beer, there's bound to be oils in there that will likely do bad things to your head retention.

Too bad you don't have time to roast/dry your own chipotles. I'd try to find an ethnic grocery store that has tried chipotles and use those.

I know central market in mill creek has em if you're willing to drive an hour or so for them.

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Chipotles in adobo sauce is a particular use of this condiment in which chipotles (smoked jalapeño peppers) are stewed in adobo sauce. Ingredients of this sauce generally include tomatoes, garlic, vinegar, salt, and spices
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Old 04-22-2007, 08:30 PM   #3
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Quote:
Originally Posted by Rook
wow. I would not use chipotles with the adobo sauce in the beer, there's bound to be oils in there that will likely do bad things to your head retention.

Too bad you don't have time to roast/dry your own chipotles. I'd try to find an ethnic grocery store that has tried chipotles and use those.

I know central market in mill creek has em if you're willing to drive an hour or so for them.
Yeah... That's what I was afraid of!!!
I have a buddy that I work with lives in Mill Creek... Maybe I'll have him swing by and pick some up for me!!!
Thanks a million Rook!!!

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Old 04-22-2007, 09:26 PM   #4
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I'll second that...definitely get the dried chipotles. I think the reddish ones have a better flavor than the tannish ones, but it probably doesn't make much difference for beer.

I did a chipotle ale a few years ago and while it was fine, I found the smokiness a bit overpowering and didn't really get any spicy peppery flavor. If I were to do it again I would put the chiles in a pot and pour some boiling water on them and let them steep for 5-10 minutes. Drain off that water, and do it one more time. That will get out some of the overt smokiness (but leave plenty) and let the chile flavor out a bit more.

 
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Old 04-23-2007, 03:26 AM   #5
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Haha, nice, I live in Mill Creek as well. I am making a blonde next, and am wondering what the chipotle adds to the beer. Is there a beer on the market that uses this technique that I may be able try and see if it something I may want to add to my next batch?

 
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Old 04-23-2007, 03:30 AM   #6
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Quote:
Originally Posted by cool brew
Haha, nice, I live in Mill Creek as well. I am making a blonde next, and am wondering what the chipotle adds to the beer. Is there a beer on the market that uses this technique that I may be able try and see if it something I may want to add to my next batch?
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Old 04-23-2007, 04:25 AM   #7
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Sounds good, I'll have to give it a try. Also, can you brew blondes at 68-72 degrees F? I am trying to find a good blonde recipe that will ferment just fine in my closet @ about 70 F. Any suggestions?

 
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Old 04-23-2007, 05:04 AM   #8
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i'd say that is optimum temperature for blondes. it will depend on yeast, however, you'll want to check that out no matter what recipe you use.
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Old 04-24-2007, 11:05 PM   #9
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I agree with DeathBrewer...most Belgian yeasts (if that's what you're doing) are happy at 70 and up.

 
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Old 04-28-2007, 02:35 AM   #10
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So, I went with 6oz. of dried Chipotles, and a few Red and Green Jalepenos!
Now my question is this... Is two weeks in the secondary going to be too long and make this over the top? If so, I suppose I could rack to a third vessel after 7-10 days or so? Any opinions?

Thanks all!!!
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