I’ve recently begun brewing beer and brewed my second batch on November 24th. I couldn’t decide what to brew so I put it up for a vote across my social networks and brown ale just edged out IPA, so I decided to brew a Chipotle Brown Ale.
I’m about to graduate to all-grain brewing but have started with partial grain recipes. While my all grain mash tun is being outfitted with a custom-fit false bottom I created a mini-mash tun for this and future partial mash brewing. To do this I used a 2-gallon cooler and built a custom spigot with a ball valve to control flow.
1 lb – Pale Two-Row
1 lb – Maris Otter
0.5 lbs – Chocolate
0.5 lbs – Crystal 60
7 lbs Light Ale LME
– Willamette (0.25 oz First Wort Hopped)
– Amarillo (0.25 oz First Wort Hopped)
– Warrior (0.50 oz for 90 mins)
– Willamette (0.25 oz final minute)
– Amarillo (0.25 oz final minute)
– Amarillo (1.0 oz flame out)
1 – Whirlfloc tablet (15 minutes)
4 – dried chipotle peppers, stems and seeds removed (1 minute)
1/2 tsp – Yeast Nutrient (1 minute)
Wyeast 1056 American Ale
Saccharification Rest 152ºF 60 minutes
Immediately following the boil, I added a wort chiller to quickly lower the temperature of the wort about 65ºF or lower. I had decided that I was not going to do a secondary fermentation so I had transferred the cooled wort into a glass carboy for primary fermentation because I wanted to watch the yeast do it’s thing.
My plans quickly changed when my rubber stopper, still wet with sanitizer, slipped completely through the carboy opening and into the wort. The only thing I could do was transfer the wort to my plastic primary fermenter and try to fish out the stopper later.
The only problem was that I had already pitched the yeast and I have a feeling that transferring the wort after the yeast was already pitched may have impacted the fermentation since I had a lower than expected final gravity reading following a week of fermentation.
Fermentation in the primary took about 5 days and the following weekend I transferred the fermented wort into the glass carboy for secondary fermentation. In hindsight, this was probably a good thing since it will probably help the flavors to become more pronounced- especially the chipotle flavor.
The beer has now been in the secondary fermenter for about two weeks and I plan to transfer it into a 5-gallon cornelius keg in the next few days. This will be my first time kegging, so I’m sure it will be an adventure unto itself. Stay tuned to find out how that goes.