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Dry Heat Chili

From Brew Your Own Aug.

Brewer: Wes Email: wreing@lynx.neu.edu
Beer: Dry Heat Chili Style: American Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 23 IBU
OG: 1.046 FG: 1.011
Alcohol: 4.5% v/v (3.5% w/w)
Water: Boston Tap Water.
Grain: .25 lb. Wheat malt
Steep: Steeped at 155°F for 30 min. But the burner was off so the last 15min were at ~145°F.
Boil: 60 minutes SG 1.091 2.5 gallons
5 lb. Light dry malt extract
Hops: 1 oz. Northern Brewer (7.5% AA, 60 min.)
1 oz. Saaz (3.9% AA, 15 min.)
Yeast: Wyest 1056 American Ale. Made a 500ml starter. The yeast was shipped on some VERY hot days. And was tired when I got it. Took 3 days to swell even though it was only 25 days old. The Starter was pitch a little late also. ~40hr after i started the starter, and ~16hr after the bubbling had slowed down.
Log: 8/5/2002 (Gravity = 1.????)-- Brew Day. Broke Hydrometer before I could take a reading.

8/7/2002 (Gravity = 1.022)-- There have been now signs of fermentation looking at the bubbler. Opening the pail however reveals a yeasty looking film on the surface. It doesn't smell great. But I tasted the sample and it tastes OK. Beery, alcohol flavor. Nothing really nasty. The temp ranges from 72°F-85°F

Recipe posted 08/08/02.