| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverage |
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Dark plain malt extract syrup |
| 1/2 |
lb |
Crystal malt |
| 1/4 |
lb |
Black patent malt |
| 2 |
oz |
Fuggles hops (boiling) |
| 1/2 |
oz |
Fuggles or Cascade hops (finishing) (up to) |
| 6 |
|
Chipotle peppers (split in half) |
| 1 |
pk |
Ale yeast |
| 3/4 |
c |
Corn sugar |
INSTRUCTIONS
Date: Sat, 27 Apr 1996 21:03:50 -0700 (PDT)
From: "Curt Snyder, Hot's Desire" <hotsdesr@deltanet.com>
Subject: SoCal Hotluck Recipes Add the cracked crystal and black patent
malt to 3 gallons of cold water and bring to a boil. Strain out the grain
when it comes to a boil. Add the syrup, the boiling hops and the chipotles,
boil for 45-60 minutes. During the final 5-10 minutes, add the finishing
hops. Sparge the hot water into the fermenter and cold water. Allow to
cool, add the yeast. Ferment for 2 weeks. Add the corn sugar and bottle.
CHILE-HEADS DIGEST V2 #306
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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