OnTap Magazine

HOMEBREW RECIPE: CHILLI BROWN ALE Statistics OG: 1.063 FG: 1.015-17 IBUs: 25 ABV: Approximately 6-6.5%. Using the BIAB method for all-grain brewing for a 19-litre batch: .................................................................... Fermentables and mashing For the mash: 4 kg Pale Malt 400 g 20 Lovibond Crystal Malt 400 g 60 Lovibond Crystal Malt 150 g Coffee Malt Mash your grains in 27 litres of brewing water at a strike temperature of 74 Degrees Celsius for a mash temperature of 69 Degrees Celsius. Hold for 60 minutes, then mash out at 76 Degrees Celsius for 10 minutes. During the boil: At 20 minutes add: 250 g Molasses 250 g Invert Sugar Syrup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Hops and other additions 50 minutes: 14 g Galena or similar (13 % AA) 20 minutes: 18 g Hallertauer or similar (4% AA) 10 minutes: 1 tsp of Irish Moss, ½ tsp of yeast nutrient In the whirlpool: 28 g Galena or similar (13% AA) In the whirlpool: 40 g dried chilli peppers or smoked, dried chilli peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bottling and aging Bottle the batch using 105 g of Dextrose or 95 g of table sugar. Age for at least 3 weeks in the bottle before serving, but this beer will be even better after 1-2 months of cellaring. This beer uses the American Brown Ale as its base style, then adds some extra kick from both molasses and chilli peppers. Use the techniques discussed in the article to produce a full-bodied beer perfect for icy winter evenings.