I made this twice this summer and it turned out great both times. It definitely has a spicy kick and a great chipotle nose. Great pairing with BBQ and seafood.
Chile Wheat Ale
Style: Spice, Herb, or Vegetable Beer OG: 1.055
Type: All Grain FG: 1.014
Rating: 0.0 ABV: 5.37 %
Calories: 180 IBU's: 21.28
Efficiency: 70 % Boil Size: 7.00 Gal
Color: 4.0 SRM Batch Size: 6.00 Gal
Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
Primary 14 days @ 68.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 14 days @ 74.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
1.00 lbs 7.41 % Rice Hulls 60 mins 1.000
7.00 lbs 51.85 % Wheat Malt, Ger 60 mins 1.039
5.50 lbs 40.74 % Pale Malt (2 Row) US 60 mins 1.036
Hops
Amount IBU's Name Time AA %
1.50 ozs 21.28 Hallertauer 60 mins 4.80
Yeasts
Amount Name Laboratory / ID
1.00 pkg American Ale Wyeast Labs 1056
Additions
Amount Name Time Stage
6.00 oz Peppers 07 days Secondary
***After racking to the secondary, let it settle for a couple days then dry hop the peppers
Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 15.62 qt ( 1.25 qt/lb ) water @ 171.9°F
Sparge
Sparge 20.88 qt of 170.0°F water over 10 mins
Carbonation
Amount Type Beer Temp CO2 Vols
7.89 oz Corn Sugar - Bottle Carbonation 74.0°F 3.20
Notes
About 6 small medium heat peppers, 3 large medium heat peppers, 2 chipotle, 2 hot peppers. Throw them in a food processor, seeds and all.
Medium heat peppers:
1) Anaheim Chile = California Green Chile = Long Green Pepper = Chile Verde (When Mature And Red - Chile Colorado =California Red Chile)
2) Mirasol Pepper
3) Jalapeno Pepper
4) Fresno Pepper
5) New Mexico Pepper
6) Poblano Pepper
7) Aji Cristal
8) Peperoncini
Special:
1) Chipotle
Hot peppers:
1) Cayenne Pepper; Finger Chile Pepper; Bird Pepper
2) Serrano Peppers
Super hot peppers:
1) Habanero Pepper, or Scottish Bonnet Chile