Source: Brew Your Own, December 2007
I've been toying with the idea of making a chocolate and chili beer, inspired somewhat by the success of our chili plants over the summer.
This one I found over at BYO.com looks like a nice starting point. I like the idea of boiling the chilis separately to make a chili tea. In fact What I plan to do is take a bottle of standard porter, make a small chili tea, cool it and then pour it in to the glass with the beer to see how the flavours work. I figure you could take this approach with quite a few of the "specialty" beers to save ruining an entire batch of beer.
My final recipe will also need to be adjusted down to a partial mash. So I'll need to trim the grain bill back to 2.5kg max, and substitute light malt extract for the balance. Beersmith will be my friend for this exercise.
I've been toying with the idea of making a chocolate and chili beer, inspired somewhat by the success of our chili plants over the summer.
This one I found over at BYO.com looks like a nice starting point. I like the idea of boiling the chilis separately to make a chili tea. In fact What I plan to do is take a bottle of standard porter, make a small chili tea, cool it and then pour it in to the glass with the beer to see how the flavours work. I figure you could take this approach with quite a few of the "specialty" beers to save ruining an entire batch of beer.
My final recipe will also need to be adjusted down to a partial mash. So I'll need to trim the grain bill back to 2.5kg max, and substitute light malt extract for the balance. Beersmith will be my friend for this exercise.
Parascalops Porter (Mole Porter)
(5 gallons/19 L, all-grain) OG = 1.056 FG = 1.014, IBU = 29 SRM = 47 ABV = 5.4%
Ingredients:
- 7.75 lbs. (3.5 kg) 2-row pale ale malt
- 2.0 lbs. (0.91 kg) Munich malt (10 °L)
- 7.0 oz. (200 g) biscuit or Victory malt (35 °L)
- 8.0 oz. (230 g) chocolate malt
- 2.0 oz. (57 g) black patent malt
- 4.0 oz. (110 g) cocoa powder
- 5 Ancho (dried Poblano) chili peppers
- 1/4 tsp cinnamon
- 11 AAU Northern Brewer hops (60 mins)
- (1.2 oz./34 g of 9% alpha acids)
- Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast
- 1 cup corn sugar (for priming)
Step by Step:
Mash at 154 °F (68 °C) for 45 minutes in 15 qts. (14 L) of brewing liquor. Boil wort for 60 minutes, adding hops at times indicated in the ingredient list. Add cocoa powder for final 15 minutes of boil.
Add cinnamon for last 5 minutes of boil. Ferment at 70 °F (21 °C). Boil Ancho peppers for 15 minutes in just enough water to cover them. Strain out solids to yield a “pepper tea.” Add tea to beer in keg or bottling bucket until you can just detect a faint pepper burn in the aftertaste.
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