Spicy Session Pale Ale
I've brewed this beer twice this summer with great results. Courtesy of Gritsak, who posted it early this year.
4 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 59.5 %
2 lbs Wheat Malt, Ger (2.0 SRM) Grain 2 26.5 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 3 6.6 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 6.6 %
1.0 oz Roasted Barley (500.0 SRM) Grain 5 0.8 %
0.50 oz Hallertauer [4.30 %] - Boil 60.0 min
0.75 oz Amarillo Gold [8.20 %] - Boil 10.0 min
0.75 oz Citra [13.60 %] - Boil 10.0 min
0.75 oz Simcoe [12.20 %] - Boil 10.0 min
1.00 oz Amarillo Gold [8.20 %] - Boil 0.0 min
1.00 oz Citra [13.60 %] - Boil 0.0 min
This beer just had such a great session beer profile. Light body, but great hop aroma, making it perfect for hot summer days.
So, I thought, after having some amazing spicy beers along this summer, I'd try my shot at it with this recipe.
I wanted to use some seasonal chillies, and serrano peppers are in abundance in socal this time of the year. Being my favorite peppers I wanna use them in this recipe.
I just bought a bunch of them and was thinking about using 7 to 10 in the boil, and maybe another 5 or so in secondary. But wanted to get some feedback on it.