24 January 2013

Red Chile Beer

We got a red chile ristra as a Christmas gift, and we have no experience using them.  In an old BYO magazine, I found a recipe using them, and thought "Why not?"

Ristra Red Chile Beer
Spice, Herb, or Vegetable Beer

Type: All Grain Date: 1/21/2013
Batch Size: 6.00 gal Brewer: Jeff Holt
Boil Size: 7.97 gal Asst Brewer:
Boil Time: 60 min Equipment: Jeff's Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 60.00
Taste Notes:
Amount Item Type % or IBU
11.25 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.31 %
0.75 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5.82 %
0.75 lb Carastan (35.0 SRM) Grain 5.82 %
0.14 lb Chocolate Malt (350.0 SRM) Grain 1.05 %
0.85 oz Cascade [5.50 %] (60 min) Hops 14.5 IBU
1.82 oz Cascade [5.50 %] (30 min) Hops 24.0 IBU
6.00 items dried red chile (Boil 60.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.046 SG Measured Original Gravity: 1.044 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.67 % Actual Alcohol by Vol: 5.08 %
Bitterness: 38.5 IBU Calories: 190 cal/pint
Est Color: 11.0 SRM Color:
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12.89 lb
Sparge Water: 5.49 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.11 qt of water at 165.9 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.5 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Crush chiles by hand and put them in the kettle when the sparge starts.
Created with BeerSmith

I had a hop issue (I thought I had Cascade on hand, but didn't), and made a quick substitution, which is not reflected here. Otherwise, everything went well. The beer is fermenting nicely, and should be on tap in a few weeks.


posted by hiikeeba at 10:13


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