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Three Mile Ale

Not for the faint of heart, this HOT chili pepper infused APA is sure to cause a gastric meltdown. Better stock up on Tums...

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Three Mile Ale Style: American Pale Ale
Type: All grain Size: 5.5 gallons
Color:
12 HCU (~8 SRM)
Bitterness: 92 IBU
OG: 1.057 FG: 1.010
Alcohol: 6.0% v/v (4.7% w/w)
Water: 2 tsp gypsum and 1 TBS 5.2 Stabilizer added to mash, otherwise - tapwater.
Grain: 10 lb. American 2-row
6 oz. American crystal 80L
12 oz. American crystal 20L
4 oz. Dextrine malt (Cara-Pils)
Mash: 75% efficiency
153F for 60 minutes. Pull 1 gallon decoction and add to 1 gallon water. Once boiling, reintroduce to mash for mash-out of 160F for 10 minutes. Continuous sparge with 170F water til 7.5 gal in brewpot.
Boil: 60 minutes SG 1.042 7.5 gallons
1 tsp rehydrated Irish Moss last 15 minutes.
Hops: .5 oz. Cascade (7.5% AA, 90 min.)
.5 oz. Simcoe (12.2% AA, 90 min.)
1 oz. Nugget (12.2% AA, 30 min.)
.5 oz. Cascade (7.5% AA, 15 min.)
.5 oz. Nugget (12.2% AA, 15 min.)
.5 oz. Simcoe (aroma)
.5 oz. Nugget (aroma)
6 oz. Smoked Jalapeno Peppers (aroma)
1 oz. Dehydrated Habanero Peppers (aroma)
4 oz. Dehydrated Super Chili Peppers (aroma)
Yeast: White Labs 001 in a quart starter.
Log: Ferment at 65F for 10 days in primary. Rack to secondary, add .5 oz each Simcoe and Nugget hops, and 6 smoked Jalapeno peppers. Allow 12 days in secondary at 65F. Cold crash two days and rack to keg and add 2 dehydrated Habaneros and 4 dehydrated Super Chilies and an optional dehydrated Bhut Jolokia "Ghost" pepper directly to the keg in a stainless teaball or a sanitized mesh bag (weighted down).
Carbonation: Force carbonate to 2.5 volumes
Tasting: Beer and nachos all in one!!

Recipe posted 01/01/15.