Ingredients with Measurements:
- 5 lbs smoked malt
- 1 lb caramel malt
- 1 lb flaked barley
- 1 oz. Chipotle peppers (dried)
- 1 oz. Cascade hops
- 1 oz. Willamette hops
- 1 package of ale yeast
- 5 gallons of water
- 1 lb corn sugar
Special Equipment Needed:
- Large pot
- Fermentation vessel
- Airlock
- Thermometer
- Grain bag
- Strainer
- Hydrometer
- Bottles or keg
Step-by-Step Instructions:
1. Heat 5 gallons of water in a large pot to 155°F.
2. Steep the smoked malt, caramel malt, and flaked barley in a grain bag for 30 minutes.
3. Remove the grain bag and bring the water to a boil.
4. Add the dried Chipotle peppers, Cascade hops, and Willamette hops to the pot.
5. Boil for 60 minutes.
6. Add the corn sugar and boil for an additional 10 minutes.
7. Remove from heat and cool the wort to 70°F.
8. Transfer the wort to a fermentation vessel and pitch the ale yeast.
9. Seal the vessel with an airlock and let it ferment for 2 weeks.
10. After fermentation, transfer the beer to bottles or a keg and let it carbonate for 2 weeks.
11. Chill and serve.
- Time:
Preparation Time: 1 hour
- Cooking Time: 1 hour and 10 minutes
- Fermentation Time: 2 weeks
- Carbonation Time: 2 weeks
Temperature:
- Steeping Temperature: 155°F
- Boiling Temperature: 212°F
- Fermentation Temperature: 68-72°F
Serving size:
- This recipe makes 5 gallons of beer, which is approximately 53 12-ounce bottles or 40 pints.
Nutritional information:
- Calories: 150 per 12-ounce serving
- Carbohydrates: 14g per 12-ounce serving
- Alcohol Content: 5.5% ABV
Substitutions for ingredients:
- Smoked malt can be substituted with regular malt and liquid smoke.
- Chipotle peppers can be substituted with other types of dried peppers.
- Cascade and Willamette hops can be substituted with other types of hops.
Variations:
- Add more or less Chipotle peppers to adjust the spiciness level.
- Use different types of hops to create different flavor profiles.
- Add fruit or spices during the fermentation process to create a unique flavor.
Tips and Tricks:
- Use a strainer to remove any hop residue before transferring the wort to the fermentation vessel.
- Use a hydrometer to measure the specific gravity of the wort before and after fermentation to determine the alcohol content.
- Store the beer in a cool, dark place to prevent skunking.
Storage Instructions:
- Store the beer in a cool, dark place at a temperature between 40-55°F.
- Beer can be stored for up to 6 months.
Reheating Instructions:
- Beer should not be reheated.
Presentation Ideas:
- Serve the beer in a pint glass with a slice of lime or a salt rim.
- Serve the beer with a side of spicy snacks, such as hot wings or jalapeno poppers.
Garnishes:
- Lime wedge
- Salt rim
Pairings:
- Spicy foods, such as Mexican or Thai cuisine.
- Grilled meats, such as steak or chicken.
- Bold cheeses, such as cheddar or blue cheese.
Suggested Side Dishes:
- Guacamole and chips
- Salsa and tortilla chips
- Grilled vegetables
Troubleshooting Advice:
- If the beer does not carbonate, check the seal on the bottles or keg.
- If the beer tastes sour, it may be infected with bacteria.
Food Safety Advice:
- Clean and sanitize all equipment before use.
- Use a thermometer to ensure the wort is heated to a safe temperature.
Food History:
- Smoked beers have been brewed for centuries, with the first recorded mention of smoked beer dating back to the 1500s in Germany.
Flavor Profiles:
- Smoky
- Spicy
- Hoppy
Serving Suggestions:
- Serve chilled in a pint glass.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A