Patty’s Chili Beer

OG:1.039 FG:1.007 IBUs:23 SRM:4 ABV:4.2

Ingredients:

300 g	3.3 lbs. (1.5 kg)	Coopers light unhopped malt extract syrup
140 g	1.5 lbs. (.68kg)	light dry malt extract powder
1 oz.	5 oz. (.14 kg)	flaked oats
1 oz.	5 oz. (.14kg)	Munich malt
1 mL	1 teaspoon. (5 mL)	Irish moss (60 min.)
9 g	5.25 AAU	Saaz hop pellets (60 min.) (1.5 oz./43 g of 3.5%AA)
3 g	1.75 AAU	Saaz hop pellets (10 min.) (.5 oz /14 g of 3.5%AA)
56 g (2 oz.)	10 oz. (.28 kg)	Anaheim peppers (end of boil)
1/10	½ of a medium sized	roasted Ancho pepper (end of boil)
		White Labs WLP 002 (English Ale) or Wyeast 1098 (British Ale) yeast
30 g (2.5tsp)	.75 cup (150g)	corn sugar for priming

Step by Step
Steep the crushed grain and flaked oats in 3 gallons (11.4L) of water at 160º F (71ºC) for 30 minutes. Remove grains from the wort, add the liquid and dry malt extracts and bring to a boil. Add the first addition of Saaz hops and Irish moss and boil for 60 minutes. During the boil, use this time to de-seed the Anaheim peppers and chop them into ¼ inch (6mm) pieces. Roast the ½ Ancho pepper over an open flame (gas stove or barbeque) until it is lightly charred. Chop it into ¼ inch (6mm) pieces also. Add the second addition of Saaz hops for the last 10 minutes of the boil. Add the chopped peppers at the end of the boil, cover the boil kettle, and allow them to steep for 15 minutes. Now add the wort to 2 gallons (7.6L) of cold water in a sanitized fermenter and top off with cold water up to 5 gallons (22.7L).

Cool the wort to 75º F (24º C), aerate the wort heavily and pitch your yeast. Allow the beer to cool over the next few hours to 68º F (20º C) and hold at this temperature until the beer has finished fermenting. Condition for 1 week then bottle or keg your chili beer and enjoy!

Notes: When transferring the wort from your boil kettle to the fermenter pour it through a strainer to eliminate the pepper pieces

All grain option:
This is a single step infusion mash. Replace the malt syrup and dry malt powder with 7 lbs. (3.4kg) 2 row pale malt. Mash the 2 crushed grains and flaked oats together at 160º F (71º C) for 60 minutes and sparge with 175º F (79º C) water. Collect approximately 6 gallons (27.3L) of wort runoff to boil for 60 minutes. Reduce the first addition (60 minute) of Saaz hops to 4.4 AAU (1.25 oz./ 35 g) due to the higher utilization factor for a full wort boil. The remainder of this recipe is the same as the extract recipe.

Patty’s Chili Beer (5 Gallons/ 19L. extract with grain)