Drunken Chihuahua Red Chili Ale

Source: Brett McQuade
Recipe added: 05/18/99
Email: mcquadeb@usfilter.com

This recipe was an experiment, thus the small batch size. As Murphy would have it, the beer turned out great! The peppers give you a nice warmth but they don't beat you over the head.

Specifics

Recipe type: Partial Mash
Batch Size: 3 gallons
Starting Gravity: 1.058
Finishing Gravity: ???
Time in Boil: 1 hour
Primary Fermentation: 2 weeks in glass
Secondary Fermentation: 2 weeks in glass

Ingredients:

4 pounds Light Malt Extract (liquid)
3/4 cup Georgia wildflower honey
1/2 pound Cara-Foam malt
1/2 pound Cara-Helles malt
1 ounce Willamette hop pellets (alpha = 5%)
2 dried Guadillo chili peppers
7 dried New Mexico Red chili peppers
3 dried Arbol chili peppers
Wyeast #1272 American II

Procedure:

Steeped grains in water for 30 min and added to boiling kettle. Added extract and honey and brought to a boil. Use the full ounce of hops for the entire boil. Threw the Guadillos and two New Mexico reds into the pot after the boil and let them steep for an hour. I used the rest of the peppers in two additions spaced out during the secondary ferment.

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