Chipotle smoked porter

[stevea1210]

I kegged my smoked porter yesterday. I decided to take half and make it a chipotle smoked porter.

I didn't have dried chiptles, only powder and chipotles in adobo. I opted for the ones in adobo sauce.

I rinsed them real good and patted dry with paper towels. I used 3 in a muslin bag just like dry hopping...only dry peppering...with wet peppers

Figured I better keep a close eye on this. 20 hours after kegging, I take my first sample...holy **** batman. That heat transfer didn't take long. Damn. It isn't fully carbed yet, but it has one HELL of a bite.

I yanked out the peppers. Hopefully it will mellow a bit as the carb comes up, and the beer settles a bit. IF it doesn't I will back blend in some of the regular smoked porter to make it more drinkable.

Moral of the story is....check it often, and have some non-peppered to blend if needed.

 

[stevea1210]

Well a week later, and the beer is balanced nice now. The pepper compliments the smoke, and give a bit of a warming/ burning sensation, but it isn't over the top. I'm liking it.

I also just tapped the other half of the batch that is just the straight smoked porter, and it is damn fine as well.

 

[FRS]

Sounds tasty! Care to share the recipe?

 

[ReverseApacheMaster]

It will probably mellow a little as the flavors meld and come under pressure during conditioning but I would not expect it to change too much.

 

[stevea1210]

Sounds tasty! Care to share the recipe?

No problem. Here is the base smoked proter recipe. Just add the chipoltes like a dry hop addition.

Brew Day: smoked porter #67
Robust Porter

Brew Date:11/18/2011
Brewer:steve
Batch Size:5.25 gal
Boil Size: 7.64 gal
Boil Time: 60 min

Efficiency: 71.00
IBU's: 32.8 IBUs
Est. SRM: 35.5 SRM
total hops: 2.25 oz
grain wight: 13.75 lb

Pre-boil grav: 1.054 SG
Est. OG: 1.066 SG
Est. FG: 1.014 SG
Est. ABV: 6.8 %


Prepare for Brewing

Equipment: ! - 15/10 - Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Sparge water needed: 5.79 gal

Mash
Don't forget the 5.2 ph buffer

Mash Ingredients
Amt Name Type # %/IBU
7.00 lb Smoked Malt (9.0 SRM) Grain 1 50.9 %
3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 2 21.8 %
1.50 lb Munich Malt (9.0 SRM) Grain 3 10.9 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 7.3 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 5 5.5 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 6 3.6 %


Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.19 qt of water at 164.8 F 153.0 F 60 min


Sparge
Total Sparge Volume: 5.79 gal

Batch sparge with 3 steps (Drain mash tun, , 2.90gal, 2.90gal) of 180.0 F water


Boil Wort
Pre-boil gravity: 1.054 SG
Wort volume to collect: 7.64 gal
Boil Ingredients
Amt Name Type # %/IBU
1.75 oz Willamette [4.00 %] - Boil 60.0 min Hop 7 20.4 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 60.0 min Hop 8 12.4 IBUs

Don't forget the Irish Moss

Post Boil
Expected OG: 1.066 SG

Actual OG:
Expected volume: 5.25 gal

Actual volume:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -



Notes


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