Smoked Chipotle Porter

[fishjam45 (Colin)]

I know its in the Brewcon Booklet but I'll post it here too.

I've done this recipe twice, first time round it scored 42/50 in the 2016 Nationals.  Second time round is what was tasted yesterday.  I wouldnt change anything about the recipe but there is 2 things worth pointing out.
1- Make sure your smoked malt is fresh.  Open the pack and have a smell, if theres no strong smokey aroma then the grain isnt fresh.  You need to get that smoky element into your beer from fresh smoked malt.
2- Chipotles can really vary in heat.  I wouldnt leave the chipotles in contact with the beer for any longer than 2 days.

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
32.80 l               Porter Brew N Water                      Water         1        -             
4.21 g                Chalk (Mash 60.0 mins)                   Water Agent   2        -             
2.73 g                Epsom Salt (MgSO4) (Mash 60.0 mins)      Water Agent   3        -             
2.06 g                Baking Soda (Mash 60.0 mins)             Water Agent   4        -             
1.53 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   5        -             
3.17 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         6        52.6 %       
1.00 kg               Munich Malt (17.7 EBC)                   Grain         7        16.6 %       
0.68 kg               Smoked Malt (17.7 EBC)                   Grain         8        11.3 %       
0.45 kg               Dark Crystal (200.0 EBC)                 Grain         9        7.5 %         
0.34 kg               Chocolate Malt (886.5 EBC)               Grain         10       5.7 %         
0.15 kg               Barley, Flaked (3.3 EBC)                 Grain         11       2.5 %         
0.11 kg               Black (Patent) Malt (985.0 EBC)          Grain         12       1.9 %         
0.11 kg               Carafa Special III (Weyermann) (925.9 EB Grain         13       1.9 %         
30.00 g               Columbus (Tomahawk) [15.40 %] - Boil 60. Hop           14       44.4 IBUs     
0.50 Items            Whirlfloc Tablet (Boil 15.0 mins)        Fining        15       -             
45.00 g               Goldings, East Kent [5.00 %] - Boil 15.0 Hop           16       10.7 IBUs     
15.00 g               Goldings, East Kent [5.00 %] - Boil 0.0  Hop           17       0.0 IBUs     
1.0 pkg               Nottingham Yeast (Lallemand #-) [23.66 m Yeast         18       -             
2.00 Items            Chipotle Chilli (Secondary 2.0 days)     Spice         19       -             

[bigvalen]

This was the ONLY chilli-based beer I've had that I thought was truly wonderful. You are a genius.

What is 'Porter Brew N Water' ? RO water ? I ... would have assumed, that with all of the other flavours in this, that chlorine-clean, normal hard water, would be perfect for it.

Why Dark Crystal ? What does that lend to the recipe ?

Kinda blown away that you only had two chilies for 2 days. It tasted like a lot more than that!

[fishjam45 (Colin)]

Thanks bigvalen.

I attached a profile of the porter brew n water for you.  I use it for most dark beers really.

Dary Crystal? Well its a dark beer so I thought Dark Crystal to give the EBC a boost.

Yeah as I said, be careful with the chipotles, no longer than 2 days in contact with the beer or else it would become undrinkable.  Batch 1 was not so hot but had more smoke, Batch 2 (what you tasted) had more heat and less smoke.  I prefered batch 1.

[molc]

Where did you get the chips and how did you make the dip?

[fishjam45 (Colin)]

The chips are just storebought but you can make your own at home by cutting up a flour tortilla and frying it.

See http://www.nationalhomebrewclub.ie/forum/the-food-board/chipotle-mayo/ for the mayo.

[molc]

Cheers. Think I'm going to have to recreate for the next bbq this summer

[BrewDorg]

Really enjoyed this on Saturday, especially with the chips and dip. Where do you source your chipotle peppers from?

[fishjam45 (Colin)]

I usually buy them online, amazon normally.

If you are lucky enough to know anybody travelling up north, as I was this time, Sainsbury's carry chipotle flakes.   John O Connell kindly sponsored the ingredients for the mayonnaise and nachos this time, much appreciated again John.  Not a very expensive dip to make either.

I have only used  flakes in the mayo never in the beer. Best to use the whole chipotles in the beer.

[BrewDorg]

Good stuff, cheers. A few non craft drinkers in my family happened to come across Metalman's smoked chilli porter in a Waterford restaurant and loved it. Yours was better than that again, so going to brew it up for the next family event.

[fishjam45 (Colin)]

I don't know what chilli they used but I really think the use of the chipotle chilli gives this beer that something extra over a standard chilli.

[johnrm]

Just bought 1KG Chipotle peppers and an Aloe Vera plant.

[fishjam45 (Colin)]

Is the Aloe Vera for your ar*ehole for the day after?  😂 🇯🇵
A whole kilo? Really?

[johnrm]

Yes, yes and yes 

(Not buying the Aloe Vera)
I plan to split up the Chilis.

[johnrm]

Tapped this last night - Really good.
I need to pull out the chilis - drop them into a Con Carne

[fishjam45 (Colin)]

Waste not want not ...

A couple of squares of dark chocolate melted into your chilli con carne before serving will give it a nice lift too