This brewing adventure was inspired by Rogue’s Chipotle Ale and more recently by fellow ABG Alum, Joe Lemnah’s BBQ Bourban Brown Ale. I’d like to thank Joe for his inspiration and advice on this batch.
So what’s in it? I originally thought of using American Amber ale as the base for this, but I really wanted to make this beer international and do my own thing. The malt bill is a combination of German and English Malts. I also used German and American Specialty Malts for some sweetness and roasted chocolate undertones. A bit of molasses was added to the mix for a little more complexity in the sugar profile. I high-tailed it to the Latin American Grocery Store over my lunch on Friday to get the appropriate peppers.
This is also the first beer utilizing some of this seasons crop from our new hop yard. I used my last bit of my house yeast and ended up asking my wife go to the home brew supply (with our 8 week old and our 2 year old) for a backup yeast just in-case. The guys at the shop nominated her for wife-of-the-year, Thanks hunny!
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