9 replies to this topic

[Stout_fan]

Seems like there's interest in this brew.
So I thought it would be best to start a recipe page thread.

The beer in question:
Rogue Chipotle Ale beer.
Sorry, I forgot to copy all the website said:
It's been around since 2002:

2008 Mondial de la Biere Fest—Gold
2007 World Beer Championships—Silver
2006 World Beer Championships—Silver
2005 Great International Beer Competition—3rd
2005 West Coast Brew Fest Competition—1st
2003 Australian International Beer Awards—Bronze
2002 World Beer Championships—Silver


Style: Amber Ale
Tasting Notes: Roasted chipotle peppers produce an eye opening chile flavor in this deep golden ale with a malty, smoky aroma and smooth, crisp flavor.

8 Ingredients:
Malts: Harrington, Klages & Maier Munich.
12º PLATO
35 IBU
82 AA
23º Lovibond
Hops: Cascade and Willamette.
Specialty: Chipotle Peppers.
Yeast & Water: Rogue's Pacman Yeast

Dang I can't seem to find that water at my LHBS. Guess I'll have to find some acceptable substitute.
OTOH, I DO have the yeast.

IMHO, it could use a bit more heat, but that's why we brew eh? Now to work up a recipe.
Just popped over to the local grocery store to check out the Mexican food section.
They've a bunch of dried peppers and things that look like part of my nightmares.
The Obligatory Wiki link.

I think they had (forgot to write it down ) chile ahumado.
But the ingredients on that bag also listed sulfites.
Not good for fermentation.

Another reference.
They're smokes Jalapenos. So after smoking 10 pounds of Pale malt, a couple peppers should present no problem.
References here, here and here.

But I'm lazy.
IIRC IronKite deals with these guys.
$12 for a 4 oz bag ought to be sufficient.

Naturally, I'd rehydrate in vodka, then add to the secondary.
I'm wondering if the crushed version would work just as well, and is cheaper. Then it's $9.

I use these guys personally. But they're more expensive.
I'll post this and work on a promash recipe.

From the Wyeast site: "The Winter Private Collection released January through March of 2010 includes a new Thames Valley II yeast, the Belgian Schelde yeast and the “Pacman” yeast. The Private Collection is available to home brewers in the Activator™ package. ...

And, we have also received permission from Brett Joyce, President of Rogue Brewing, to release the Pacman strain. This yeast is perfect for brewing big, rich stouts and porters. It is a clean aggressive strain that works well at lower temperatures. 1764-PC Rogue Pacman yeast is only available to home brewers!"

Edited by Stout_fan, 23 February 2010 - 01:02 PM.

[Stout_fan]

As Solomon said: There is nothing new under the sun.

[Stout_fan]

Turns out this mighty be my first brew of the year.I want do do the Falcon's white chocolate wheat lager and think that using this recipe as a starter and making a steam beer with the chipoltes thrown in ought to be interesting.So I would be doing a vodka extraction and adding in the keg, straining the vegie bits out. This would be just prior to carbonation.opinions guys?Now to find the peppers.

[ncbeerbrewer]

Turns out this mighty be my first brew of the year. I want do do the Falcon's white chocolate wheat lager and think that using this recipe as a starter and making a steam beer with the chipoltes thrown in ought to be interesting. So I would be doing a vodka extraction and adding in the keg, straining the vegie bits out. This would be just prior to carbonation. opinions guys? Now to find the peppers.

Sounds interesting to me. What are you going to ferment with? I have a slurry of Pacman that I made a Pale ale with already. I am planning to do a Chipotle ale with it next. I am thinking of taking an Amber Ale that I brewed last year and brewing that and adding to that too. I was trying to hold off a bit though so that I could find some good Chipotle peppers as well. Do you have a link to the recipe for the White Choc I would love to check it out. Hope it goes well your Chipotle addition method sounds good to me. I am thinking of adding in secondary for 5-7 days too.

[Stout_fan]

...What are you going to ferment with? ...

The Wheat is to be done with Wyeast Amer Lager, I forget the number. This is a 13 gal starter so I get a bunch of yeast. I'll probably shove a 3 gal carboy under the conical and rinse the conical into the carboy. Then I'll wash the yeast and lager the wheat properly. Since I'm re-using the yeast, the peppers can't go into the fermenter. Sorry, guess I didn't make that clear.

[Stout_fan]

link to the recipe for the White Choc Sorry for the delay, didn't see that. Yeast is Wyeast 2035

[Stout_fan]

I redid the NB recipe to meet Rogue's original SRM (23), IBU (35) and OG (1.048)specs.

Rogue Chipolte AleRecipe Specifics----------------Batch Size (Gal):         5.50    Wort Size (Gal):    5.50Total Grain (Lbs):        9.75Anticipated OG:          1.047    Plato:             11.60Anticipated SRM:          23.3Anticipated IBU:          34.7Brewhouse Efficiency:       75 %Wort Boil Time:             60    MinutesFormulas Used-------------Color Formula Used:   MoreyHop IBU Formula Used: RagerAdditional Utilization Used For Pellet Hops:      10 %Grain/Extract/Sugar   %     Amount     Name                          Origin        Potential SRM----------------------------------------------------------------------------- 71.8     7.00 lbs. Pale Malt(2-row)              America        1.036      2  2.6     0.25 lbs. Munich Malt(light)            America        1.033     10 10.3     1.00 lbs. Crystal 40L                   America        1.034     40  5.1     0.50 lbs. Victory Malt                  America        1.034     25  5.1     0.50 lbs. Chocolate Malt                America        1.029    350  5.1     0.50 lbs. Crystal 120L                  America        1.033    120Potential represented as SG per pound per gallon.Hops   Amount     Name                              Form    Alpha  IBU  Boil Time-----------------------------------------------------------------------------  1.00 oz.    Cascade                           Pellet   5.75  25.7  60 min.  1.50 oz.    Willamette                        Pellet   5.00   9.0  15 min.Extras  Amount      Name                           Type      Time--------------------------------------------------------------------------  1.00 Unit(s)Whirlfloc tablet               Fining    15 Min.(boil)   6.00 Unit(s)Peppers, Chipotle              Herb       5 Days(dry hop) Yeast-----WYeast 2035 American Lager (as starter should be Pac Man)Mash Schedule-------------Mash Type: Single StepQts Water Per Lbs Grain: 1.25 - Before Additional InfusionsSaccharification Rest Temp : 150  Time: 120Notes-----Dry hop with pepper/Vodka slurry for 5 days

[ncbeerbrewer]

link to the recipe for the White Choc Sorry for the delay, didn't see that. Yeast is Wyeast 2035

Thanks Stout, no worries on the delay its all good. Interesting recipe. I might have to seriously give it a shot down the road here for summertime. I have an unopened bag of German Wheat malt and wanna try some different wheat recipes. Thanks for sharing.

I redid the NB recipe to meet Rogue's original SRM (23), IBU (35) and OG (1.048)specs.

Rogue Chipolte AleRecipe Specifics----------------Batch Size (Gal):         5.50    Wort Size (Gal):    5.50Total Grain (Lbs):        9.75Anticipated OG:          1.047    Plato:             11.60Anticipated SRM:          23.3Anticipated IBU:          34.7Brewhouse Efficiency:       75 %Wort Boil Time:             60    MinutesFormulas Used-------------Color Formula Used:   MoreyHop IBU Formula Used: RagerAdditional Utilization Used For Pellet Hops:      10 %Grain/Extract/Sugar   %     Amount     Name                          Origin        Potential SRM----------------------------------------------------------------------------- 71.8     7.00 lbs. Pale Malt(2-row)              America        1.036      2  2.6     0.25 lbs. Munich Malt(light)            America        1.033     10 10.3     1.00 lbs. Crystal 40L                   America        1.034     40  5.1     0.50 lbs. Victory Malt                  America        1.034     25  5.1     0.50 lbs. Chocolate Malt                America        1.029    350  5.1     0.50 lbs. Crystal 120L                  America        1.033    120Potential represented as SG per pound per gallon.Hops   Amount     Name                              Form    Alpha  IBU  Boil Time-----------------------------------------------------------------------------  1.00 oz.    Cascade                           Pellet   5.75  25.7  60 min.  1.50 oz.    Willamette                        Pellet   5.00   9.0  15 min.Extras  Amount      Name                           Type      Time--------------------------------------------------------------------------  1.00 Unit(s)Whirlfloc tablet               Fining    15 Min.(boil)   6.00 Unit(s)Peppers, Chipotle              Herb       5 Days(dry hop) Yeast-----WYeast 2035 American Lager (as starter should be Pac Man)Mash Schedule-------------Mash Type: Single StepQts Water Per Lbs Grain: 1.25 - Before Additional InfusionsSaccharification Rest Temp : 150  Time: 120Notes-----Dry hop with pepper/Vodka slurry for 5 days

Your reworked recipe looks good. Thats more Crystal malt that I would have expected though. I have been brewing a few Citra Pale Ales with my slurry of Pacman but a Chipotle is on deck for sure too. I am thinking I am going to brew an Amber that I did last year and spike that with Chipotle peppers. We will see as we get closer, report back when you get this on in the fermenter!!

[Stout_fan]

FWIW, I just found a bottle. Well, I actually had to pay for it.Using my SRM chart I make this about 8 SRM. :)That's a long cry from the stated 23!

[Stout_fan]

Two ounces of unseeded chipotle vodka extraction in hopbag in the cornie for two weeks now. Still not much flavor. Wondering if any longer will help?