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Cruizer's Crazy Hot Chili Beer
Specialty Beer • Extract • 5 gal
Cruizer
September 3, 2001 pm 12:16pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 2 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 3.52 lbs
Dark; John Bull
Dark; John Bull
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 1.5 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- 1 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 1 oz
Mt. Hood - 4.1 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 oz
Mt. Hood - 4.1 AA% pellets; boiled 15 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 6 oz
Anaheim Chili Peppers - (omitted from calculations)
Anaheim Chili Peppers
- 2 tsp
Gypsum - (omitted from calculations)
Gypsum
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
5 qt. mash water heat to 160 degrees. 5 qt. sparge water @ 170 degrees. Add all ingredients except 1 oz. hops and irish moss. Be sure to cut the stems off of the peppers and split them in half. Add 1T. Tobasco or similar hot sauce to charging sugar boil before bottling or leave peppers in primary and secondary fermenters. I left this in the primary for two weeks and four weeks in the secondary. Let mature in bottle for at least a month.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.077 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 53.3 SRM | 1 - 50 | |
| Alcohol: | 7.9% ABV | 2.5% - 14.5% | |
| Bitterness: | 19.1 IBU | 0 - 100 | |
Discussion
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