Category: 21 – Spice/Herb/Vegetable Beer
Brewer: Mark Schoppe
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
6 gal | 30 min | 2.3 IBUs | 2.9 SRM | 1.044 | 1.008 | 4.8 % |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
Spice, Herb, or Vegetable Beer | 21 A | 1.03 - 1.11 | 1.005 - 1.025 | 0 - 70 | 5 - 50 | 2 - 3 | 2.5 - 12 % |
Fermentables
Name | Amount | % |
---|---|---|
Rauch Malt | 4.16 lbs | 50 |
Wheat Malt | 4.16 lbs | 50 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Hallertauer Mittelfrueh | 0.16 oz | 30 min | Boil | Pellet | 5.7 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Chipotle Pepper | 5.00 Items | 1 day | Secondary | Spice |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
Kolsch II (2575) | Wyeast Labs | 75% | 56°F - 64°F |
Lactobacillus delbruecki (WLP677) | White Labs | 70% | 65°F - 72°F |
Mash
Step | Temperature | Time |
---|---|---|
Mash In | 148°F | 70 min |
Notes
Single infusion mash at 148°F (64°C) for 70 minutes. Lactobacillus only in primary fermentation. Add German ale yeast starter (Wyeast 2575) in secondary. Add five dried chipotle peppers to tertiary (rehydrate in boiled water). |
Download
Download this recipe's BeerXML file |