Smoked Chili Ale

This was an experimental batch. The taste was very nice when I racked it to the secondary. The smoked malt and chili pepper flavors were very subtle, which is what I was trying to achieve. The heat from the chilis is just perceptible (if you are looking for heat, definitely add more chilis).

Brewer:	Mark Zgarrick		Email:	mark_zgarrick@ameritech.net
Beer:	Smoked Chili Ale		Style:	Fruit/Vegetable Beer
Type:	Extract w/grain		Size:	3 gallons
Color:	22 HCU (~12 SRM)		Bitterness:	51 IBU
OG:	1.069		FG:	1.012
Alcohol:	7.4% v/v (5.8% w/w)
Water:	Chicago tap water.
Grain:	1 lb. German Rauch 4 oz. American victory 8 oz. American crystal 60L 8 oz. Flaked rye
Steep:	Steeped grains in a grain bag @ 150°F for 30 minutes.
Boil:	60 minutes	SG 1.069	3 gallons
	3.3 lb. Northwestern Gold malt extract 1.5 lb. Honey
	6 dried, red, deseeded chili peppers (jalapenos and anaheims) were added during the last 5 minutes of the boil, and left in the primary fermenter.
Hops:	1 oz. Centennial (9.1% AA, 60 min.) 1 oz. Cascade (6.6% AA, 5 min.)
Yeast:	2 packages of Munton Fison dry ale yeast were used. Did not rehydrate for the first time (just sprinkled on the cooled wort). No problems with the fermentation at all.

Recipe posted 12/09/03.