Brand new to this forum although I have been using the site as a resource for some time. I've only recently gotten back into brewing and have moved away from beer kits to begin with partial mashes...much more rewarding!
This is my first 'experimental' brew...I am more interested in taking risks now as opposed to creating something I know will turn out exactly as I would expect. Any feedback on this recipe is appreciated, currently the beer is at day 2 of a 7 day primary fermentation.
4) Maple-Chipotle Amber Ale
- 3kg Liquid Malt Extract
- 500g Munich Malt
- 250g Pale Malt
- 250g Crystal 80L
- 30g Fuggles Hops @ 60min
- 30g Fuggles Hops @ 10min
- 1080mL (36 fl. Oz.) Pure Maple Syrup @ Flameout
- 50g Dried Chipotle Peppers (from Maya store near Jean-Talon market) @ Flameout
- 15g Dried Morita Peppers (from Maya) @ Flameout
- White Labs WLP041 Pacific Ale Yeast
Starting Gravity: ~1.070
1) Mashed grains at 70C in 10L water for 1 hour.
2) Sparged with 5L of water at 70C.
3) Dissolved 2kg of LME into brewpot, started boil and followed hop additions.
4) Turned off heat and added 1kg LME, maple syrup, then the peppers.
5) Cooled in sink to 24C, spooned out the peppers and placed them into the primary. Strained out hops and sparged with remaining water into primary.
6) Pitched yeast at ~22C, stored primary in bedroom; temperature the day after was steady at 20C.
This is my first 'experimental' brew...I am more interested in taking risks now as opposed to creating something I know will turn out exactly as I would expect. Any feedback on this recipe is appreciated, currently the beer is at day 2 of a 7 day primary fermentation.
4) Maple-Chipotle Amber Ale
- 3kg Liquid Malt Extract
- 500g Munich Malt
- 250g Pale Malt
- 250g Crystal 80L
- 30g Fuggles Hops @ 60min
- 30g Fuggles Hops @ 10min
- 1080mL (36 fl. Oz.) Pure Maple Syrup @ Flameout
- 50g Dried Chipotle Peppers (from Maya store near Jean-Talon market) @ Flameout
- 15g Dried Morita Peppers (from Maya) @ Flameout
- White Labs WLP041 Pacific Ale Yeast
Starting Gravity: ~1.070
1) Mashed grains at 70C in 10L water for 1 hour.
2) Sparged with 5L of water at 70C.
3) Dissolved 2kg of LME into brewpot, started boil and followed hop additions.
4) Turned off heat and added 1kg LME, maple syrup, then the peppers.
5) Cooled in sink to 24C, spooned out the peppers and placed them into the primary. Strained out hops and sparged with remaining water into primary.
6) Pitched yeast at ~22C, stored primary in bedroom; temperature the day after was steady at 20C.