Here's a recipe for a beer that may be good to drink while EATING bbq. It comes from Charlie Papazian's book "Microbrewed Adventures".
"Mile-High Green Chile Ale"
7.5 lbs of Pale Malt
1 lbs crsytal malt (20-L)
1/2 oz UK Kent Goldings hops (60 mins)
1/2 oz Fuggles (60 min)
3/4 oz UK Kent Goldings (20 min)
1/2 oz Fuggles (20 min)
1 lbs fire-roasted green Anaheim (or santa fe) green chilies with the skins
American ale yeast
1/4 tsp irish moss
Primary 1 week at 70
If you can, it recomends letting it sit at 55 degrees for another week in secondary.
The recipe says to do a step infusion mash. Add 8.5 quarts of 140 degree water to the grain and hold for 30 minutes at 132. Then bring it up to 155 for another 30. Then to 167, lauter and sparge with 3.5 gallons of 170 degree watter. Boil 5.5 gallons 60 minutes. Add chopped and roasted chilies to your secondary.
Target OG is 1.051
FG should be around 1.012
I may try this when summer rolls around. I think it will go nicely with BBQ!