Green Chile Ale (AG) - Beer Recipe - Brewer's Friend

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Green Chile Ale (AG)

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Monday May 13th 2024
1.050
1.010
5.3%
48.0
5.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pilsner9 lb Pilsner 37 1.8 90%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 60 min 28.67 50%
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 10 min 19.3 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
6.50 g Gypsum Water Agt Sparge 1 hr.
40 g Phosphoric acid Water Agt Mash 1 hr.
25.34 g Phosphoric acid Water Agt Sparge 1 hr.
4.50 lb Roasted anaheim peppers Flavor Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.3 gal Infusion 166 °F 154 °F 60 min
4.5 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Start with about 7 lbs of fresh anaheim or poblano peppers.

To roast chile peppers:

Set pellet grill to highest temperature and wait 15 minutes.

Place about 12 peppers on grill. When you notice the skin starting to blister and char (about 10 minutes), turn them over.

After both sides have been charred, immediately transfer the peppers to a heat-safe dish and cover with plastic wrap.

That plastic wrap will now help ‘sweat’ the peppers to remove any last bit of skin that may still be attached to the pepper.

Allow the peppers to sweat for 15 minutes before attempting the remove the skin.

With gloved hands, pick up a pepper (watch as they are delicate now) and carefully pull the skin off. Discard stems and seeds.

You should end up with about 4 lbs of roasted peppers.

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  • Last Updated: 2024-11-20 23:34 UTC