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The Dog's Balls Chilli Beer
Specialty Beer • Extract • 20 L
Just about my favourite brew, the chilli is great, and after 1 longneck, your lips start to burn. Perfect with pasta and pizza. revdrjbob@hotmail.com
August 2, 2001 pm 05:54pm
0.0/5.0 0 ratings
Ingredients (Extract, 20 L)
- .75 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 2.7 kg
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- .25 kg
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 50 g
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 15 g
Saaz - 5.0 AA% pellets; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 15 g
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 15 g
Saaz - 5.0 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 100 lb
4 x Habernero Chilli - (omitted from calculations)
4 x Habernero Chilli
-
White Labs WLP017 Whitbread Ale
White Labs WLP017 Whitbread Ale
Traditional mixed yeast culture. British style character, slightly fruity, with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English style ales including milds, bitters, porters, and English style stouts. North American style ales will also benefit from fermentation with WLP017. The beer will clear easily.
Notes
Steep grains at 70C for 30min, sparge, and add DME and sugar, bring to boil. At boil, add kent goldings. Boil for 30mins, add 15g of saaz. Boil for 15 min, add 15g of saaz and sliced chillis in a stocking. Boil for another 15 min, then remove from heat, and add the last saaz. Leave to sit for 15mins, with lid on. Remove chillis, add another 4 fresh sliced chillis to fermenter, strain in wort, top up to 20L, cool to ~24C, pitch 1L yeast starter (I used a captured yeast from Coopers Sparkling ale), ferment for 7-10 days, keg or bottle. For extra kick when kegging, add 4 chillis into keg.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.013 | 0.995 - 1.035 | |
| Color: | 15.4 SRM | 1 - 50 | |
| Alcohol: | 6.3% ABV | 2.5% - 14.5% | |
| Bitterness: | 35.3 IBU | 0 - 100 | |
Discussion
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