SMOKED IMPERIAL CHIPOTLE PORTER
By some miracle of chance, we had an opportunity to get our brew on this Saturday. We only had a limited timeframe, so we decided to do a single high- gravity brew instead of our usual labor - intensive partigyle brews. Luckily, with only two days’ notice, we had all the ingredients for our long delayed smoked chipotle porter.
8 oz Carapils
8oz Black Patent
4# Smoked Malt
9# Maris Otter
Mash at 156 for 60 min
1oz Magnum first wort hops
.6oz dried Chipotle peppers at flameout.
With all that smoked malt, the runnings sure made for some fine hot scotchies, as pictured above.
I had downloaded Bru’n Water, so this is the first time I really got to fine tune our water chemistry.
The brew itself was rather easy and laid back since it was our first single batch in over a year. We spent most of the time goofing off and listening to music, but somehow never overshot any temps or boiled over, despite taking Founders All Day IPA quite literally. The near freezing groundwater set a new speed record for wort chilling, after which we pitched WLP002 English Ale yeast and called it a night. Depending on how a later gravity sample tastes, we may dry hop with more chipotle peppers. Now all that’s left to do is come up with a signature terrible pun-based name for this brew.