Chipolte Brown Ale

~ Use a single infusion mash at 153 degrees F. for 90 minutes (or until conversion) ~ Sparge with 3 gallons 170 degree F. water. ~ Boil the wort for 60 minutes, using the hop schedule in the ingredients list, and adding the chiles 30 minutes into the boil. ~ Chill, rack to primary fermenter, pitch yeast, ferment at around 70 degrees F. ~ Rack to secondary fermenter after vigorous fermentation has subsided (about 3 days), and add rehydrated chipoltes (and the water used to rehydrate them). ~ Store in the secondary fermenter until beer clears, then leave in secondary for 1 more week to extract yummy chile flavor. ~ Bottle, condition in bottle until you *really* have to try it. (3 gallons) O.G. = 1.044 F.G. = 1.011 Notes: I bottled my chipolte brown ale last night, and I think it is going to be quite good. It was very tasty when it was warm and flat, so it can only get better chilled and carbonated. There is maybe more chile heat than I originally was looking for, but the malty sweetness of the beer, and the smoky flavor of the chipoltes is a great combination. I dont think this is going to be a beer that Im going to want to drink alot of in one sitting, but I suspect it will go good with any standard chile-head food. It may also make a good marinade, or addition to chili. The recipe is for an all-grain batch, so my apologies to the extract brewers out there. abert@geoserv.isgs.uiuc.edu (Curt Abert) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.