·
Chipotle Ale
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Recipe Type
|
BJCP Style
|
Batch Size
|
Boil Time
|
|
All Grain
|
American Amber Ale
|
5.5 GAL
|
60 MIN
|
|
|
|
|
%
|
LB
|
OZ
|
|
|
°L
|
PPG
|
|
80%
|
9
|
8
|
American Two-row Pale
|
Mash
|
1°
|
37
|
|
8%
|
1
|
0
|
American Crystal 40L
|
Mash
|
40°
|
34
|
|
4%
|
0
|
8
|
American Crystal 120L
|
Mash
|
120°
|
34
|
|
4%
|
0
|
8
|
Victory Malt
|
Mash
|
25°
|
34
|
|
2%
|
0
|
4
|
Briess Munich Malt
|
Mash
|
10°
|
34
|
|
1%
|
0
|
2
|
American Chocolate
|
Mash
|
127°
|
34
|
|
14.5° Plato
3.8° Plato
27° EBC
Copper to Red/Lt. Brown
|
|
|
|
|
|
Use
|
Time
|
OZ
|
Hop Variety
|
AA » IBU
|
|
boil
|
60 min
|
1
|
Cascade ~ pellet
|
5.5 » 18.4
|
|
boil
|
15 min
|
1.500
|
Willamette ~ pellet
|
5.5 » 13.7
|
|
ƒ: Tinseth
6 HBU
|
|
|
|
|
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Wyeast American Ale (1056)
yeast in form with low to medium flocculation and 75% attenuation
|
|
5% ABW
per 12 oz.
|
|
Miscellaneous Ingredients
|
|
|
|
Use
|
Time
|
Amount
|
Ingredient
|
|
boil
|
1 min
|
6
|
each
|
Chile, Chipotle
|
|
boil
|
10 min
|
1
|
each
|
Whirlfloc Tablet
|
|
Reset
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