Monday, July 30, 2012

Coming soon: Pepper Belly Ale

Last Sunday (7/29/12) I did the inaugural batch on the newly upgraded system.
 I brewed 'Pepper Belly Ale' (based on Mark Joy's Chili wit recipe)




Music by FEAR

System Upgrades:

  • 14.5 Gallon Stainless conical fermenter
  • 70's era pepsi merchandiser jerry rigged with a wall mount AC unit and digital controller
  • Stainless camlocks on everything (kettle, mash tun, pump, fermenter, plate chiller)
  • It's also the first time I have ever used a pump in the brewing process, eventhough, I have had one for over a year and a half...



Pepper Belly Ale
Specialty Beer
Type: All Grain Date: 7/23/2012
Batch Size (fermenter): 6.00 gal Brewer: BrewPal
Boil Size: 7.38 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
End of Boil Volume 7.28 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 6.00 gal Est Mash Efficiency 85.9 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
7 lbs Pilsner (Weyermann) (1.7 SRM) Grain 1 50.0 %
5 lbs Wheat (2.0 SRM) Grain 2 35.7 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 3.6 %
1 lbs 8.0 oz Agave Nectar (1.5 SRM) Sugar 4 10.7 %
1.00 oz Perle [8.00 %] - Boil 60.0 min Hop 5 19.5 IBUs
32.00 oz chile peppers (Boil 5.0 mins) Flavor 6 -
1.00 oz Hallertauer [5.00 %] - Boil 5.0 min Hop 7 2.4 IBUs
1.0 pkg California Ale (White Labs #WLP001) Yeast 8 -
Beer Profile
Est Original Gravity: 1.065 SG Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 7.3 % Actual Alcohol by Vol: 0.0 %
Bitterness: 21.9 IBUs Calories: 0.0 kcal/12oz
Est Color: 6.1 SRM
Mash Profile
Mash Name: Batch/Fly Total Grain Weight: 14 lbs
Sparge Water: 5.13 gal Grain Temperature: 75.0 F
Sparge Temperature: 170.0 F Tun Temperature: 75.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Strike Add 15.00 qt of water at 171.1 F 152.0 F 60 min
Sparge Step: Fly sparge with 5.13 gal water at 170.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes

16.25 brix OG 7/29/12 - 1.065



The following recipe I received at NHC2012' from Mark Joy of the 'Beer Renegades of Everett Washington' on how to brew his Chili beer (I hounded Mark every night for more tastes of the perfect chili beer. I'm sure he gave me the recipe just so I would leave him alone)

recipe:
3 of each passillas, jalapeno, Anaheim, & 1lb small sweet chilis

Slice and roast chilis, scrape seeds and capsaicin it turns white. Dice and throw in last 5 min of boil.

Belgian wheat, not wit yeast

40% wheat 55%pilsener
Agave nectar 5%

This is for 6.5 gallons

Low hops

I stayed relatively true to recipe with the grain proportions and chilis, with the exception of .5lb of C60. I changed up the yeast to WLP001 and doubled the agave nectar.



1 comment:

  1. took a gravity reading today and the California Ale yeast has it down to around 7.85 brix or about 1.010 with alcohol correction. This puts it at 7.2%ABV. I haven't done a big one in quite a while, so this is it.

    ReplyDelete