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Chili Amber Ale

Chili Amber Ale

Spice, Herb, or Vegetable Beer • All Grain • 5.5 gal

Breidenbock

This is a slight variation of my previous Chili beers. I brew this for my wife as I see Chili beer as somewhat paradoxical.

July 29, 2009 am 10:21am

5.0/5.0 1 rating

Ingredients (All Grain, 5.5 gal)

  • 9 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 1 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • 1 oz Cascade - 7.5 AA% pellets; boiled 60 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .5 oz Cascade - 7.5 AA% pellets; boiled 15 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .5 oz Cascade - 7.5 AA% whole; boiled 1 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • .5 lb Jalepeno Peppers - Serrano Chili Peppers, chopped 15 minute boil (omitted from calculations)

    Jalepeno Peppers

    These peppers have thicker flesh, darker green color, and more cylindrical shape than Fresno chilies; however, the heat level of the two varieties is about the same - HOT! Canned and bottled peppers are sometimes labeled "hot peppers" with jalapeno as a subtitle. They are always available in sauce form as salsa jalapena, and pickled.

  • .25 tsp AllFine - Super Moss, 10 minute boil (omitted from calculations)

    AllFine

    Clarifier. A purified and standardized form of fish collagen, with a small amount of sodium metabisulfite as a preservative. A free-flowing white powder, mixed into solution in a simple mixer, and normally added as beer is transferred from fermenter to storage. Usage is approx .4-1.2 oz. per 10 bbl. for both ales and lagers.

  • .5 lb Jalepeno Peppers - Anahiem Chilis, chopped, boiled for 15 min. (omitted from calculations)

    Jalepeno Peppers

    These peppers have thicker flesh, darker green color, and more cylindrical shape than Fresno chilies; however, the heat level of the two varieties is about the same - HOT! Canned and bottled peppers are sometimes labeled "hot peppers" with jalapeno as a subtitle. They are always available in sauce form as salsa jalapena, and pickled.

  • .5 lb Jalepeno Peppers - Jalapeno Peppers, chopped, boiled for 15 minutes (omitted from calculations)

    Jalepeno Peppers

    These peppers have thicker flesh, darker green color, and more cylindrical shape than Fresno chilies; however, the heat level of the two varieties is about the same - HOT! Canned and bottled peppers are sometimes labeled "hot peppers" with jalapeno as a subtitle. They are always available in sauce form as salsa jalapena, and pickled.

  • .25 tsp Wyeast Nutrient - Yeast Nutrient, 10 minute boil (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Danstar Nottingham

    Danstar Nottingham

    The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Style (BJCP)

Category: 21 - Spice/Herb/Vegetable Beer

Subcategory: A - Spice, Herb, or Vegetable Beer

Range for this Style
Original Gravity: 1.050 1.026 - 1.120
Terminal Gravity: 1.010 0.995 - 1.035
Color: 12.8 SRM 1 - 50
Alcohol: 5.3% ABV 2.5% - 14.5%
Bitterness: 39.2 IBU 0 - 100

Discussion

Breidenbach

Strong Chili Aroma, complex flavor, good heat

2009-09-18 3:41pm

Transfered chilis from the boil kettle to the primary. 10 days in primary. I don't care for this style but my wife and several friends that do, testify that this is the best chili beer they've tasted (not that it means too much). Chilis were cut in strips and de-seeded prior to boiling.

dmccrackin

Chili enquiry

2012-07-13 10:25am

Thats a lot of chilis for a 5 gallon batch. Why did you de-seed? Seem like you could get more heat out of the seeds, and use less chilis. Did it end up tasting like chili (flesh) - i.e. vegetable, green pepper, etc? Have you ever dry hopped with chilis?

Breidenbach

Still Hot with 1/2 the Chilies

2012-07-14 6:45pm

Yes, it was very hot, kind of an IPA for chilies. I've since reduced the chilies 1/8 lb of jalapeno,1/8 lb serrano, 1/4 lb anaheim. I de-seed the Jalapenos and anaheims. Still hot but doesn't scorch the taste buds. The mix of chilies provides a nice flavor, and aroma too. Even with the reduction the balance is still way over on the chili side IMO but I brew it for my chili head wife and her friends. I can't really detect the late hops and have stared leaving them out. Once I forgot to add the chilies to the boil, blanching them separately instead and the effect was not nearly as good. I keep them in a course grain bag for the boil and transfer them into the primary bucket. If I do a secondary transfer, I leave them out.

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