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Burn, Amy, Burn! Chipotle Ale (08.17.2008)
Photo
Ingredients (10 gallon batch)
18 lb - 2-row
3 lb - crystal 10°L
1½ lb - munich
1½ lb - flaked barley
2 - 1056 american ale wyeast
2 oz - northern brewer 8.1% aa (boil)
1 oz - cascade 6.0% aa (15 min)
1 oz - cascade 6.0% aa (5 min)
½ oz - fuggle 3.6% aa
(dry hop ½ oz per 5 gal)
~10 - chipotle peppers
(in secodary ~5 per 5 gal)
      
Brew schedule
10:20 start heating strike water (9 gal)
10:35 mash starts - mash: 156°F
strike water: 162°F
11:40 mash ends - mash: 153°F
11:54 sparge starts - mash: 174°F
water: 177°F
12:13 sparge ends - mash: 162°F
water 176°F (7 gals added)
12:30 hot break ends
1:30 boil ends
2:15 all cleaned up
Transfers
09.10.2008 secondary
10.07.2008 kegged
      
Specs
Original gravity: 1.060
Secondary transfer: 1.016
Final gravity: 1.015
4.7% by weight
5.9% by volume
Notes
Northern brewer hops substituted for perle.
½ oz of fuggles (3.6% aa) (per 5 gal) used to dry hop in secondary.
Approximately 5 chipotle peppers (per 5 gal) added in secondary.