Thedagem
Active Member
Here's a recipe for an IPA that I'm going to brew in the very near future.
23 pounds 12 oz of 2 Row
1 pound 8 oz of Carapils
1 pound 8 oz of Crystal 20L
1 pound Munich 10L
1.75 oz Chinook 30 min
2.5 oz Cascade 30 min
2.5 oz Cascade 15 min
1 oz Willamette 15 min
1.75 oz Willamette 5 min
Dry Hop 4 oz Cascade in secondary
90 minute boil, mash out at 154, and I've got some Rogue Pacman yeast I plan to use.
Beersmith 2 says I'll be at
1.073
67.4 IBUs
6.8 SRM
7.1 ABV
Here's the question I have. This is going to make 10 gallons of beer. I'll put them in 2 different 5 gallon carboys. This beer should be delicious on its own and I plan to enjoy it that way. But I wanted to add some chipotles to the primary of one of these. I like rogue's chipotle ale and figured this would be a fairly tasty recipe to try to add some heat to. My question is how do you make sure they're sterile? Same with the hops, I mean, you boil everything else, that kills off all the nasties. How do you make sure you don't infect your batch with mold by adding these things in your fermenters?
So I want to put 2 maybe 3 chipotles in one primary, I guess I'll cut it up and seed it. Then rack off after a week keep in secondary for 3 weeks and then bottle. 2 weeks after that I hope to be enjoying a delicious beverage. I keep all my carboys at a constant 60 degrees. I hope this was enough info for you guys. If anyone has any suggestions for the chipotle experiment, let me know. I've never dry hopped before, and want to do it right. I'd hate to infect some perfectly good beer.
23 pounds 12 oz of 2 Row
1 pound 8 oz of Carapils
1 pound 8 oz of Crystal 20L
1 pound Munich 10L
1.75 oz Chinook 30 min
2.5 oz Cascade 30 min
2.5 oz Cascade 15 min
1 oz Willamette 15 min
1.75 oz Willamette 5 min
Dry Hop 4 oz Cascade in secondary
90 minute boil, mash out at 154, and I've got some Rogue Pacman yeast I plan to use.
Beersmith 2 says I'll be at
1.073
67.4 IBUs
6.8 SRM
7.1 ABV
Here's the question I have. This is going to make 10 gallons of beer. I'll put them in 2 different 5 gallon carboys. This beer should be delicious on its own and I plan to enjoy it that way. But I wanted to add some chipotles to the primary of one of these. I like rogue's chipotle ale and figured this would be a fairly tasty recipe to try to add some heat to. My question is how do you make sure they're sterile? Same with the hops, I mean, you boil everything else, that kills off all the nasties. How do you make sure you don't infect your batch with mold by adding these things in your fermenters?
So I want to put 2 maybe 3 chipotles in one primary, I guess I'll cut it up and seed it. Then rack off after a week keep in secondary for 3 weeks and then bottle. 2 weeks after that I hope to be enjoying a delicious beverage. I keep all my carboys at a constant 60 degrees. I hope this was enough info for you guys. If anyone has any suggestions for the chipotle experiment, let me know. I've never dry hopped before, and want to do it right. I'd hate to infect some perfectly good beer.