Batch 7 - Revision history

Morrigu: tasting notes

2010-07-05T16:40:09Z

tasting notes

← Older revision		Revision as of 16:40, 5 July 2010
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	ABV: 4.3%		ABV: 4.3%

			After tasting, the plain beer is a drinkable but not exciting pale ale. Of the peppered bottles, 6 was pretty painfully hot, but 3 and 7 were the winners for the best aroma, flavor, and balanced heat. 2 (The chipotle) was deemed a little odd. The smokiness of the pepper would go better in a stout than the pale ale. All in all, a worthy experiment, but not one to repeat. -[[User:Morrigu\|Morrigu]] 11:40, 5 July 2010 (EST)

	This batch was started and bottled with assistance from [[User:sinic\|Sinic]].		This batch was started and bottled with assistance from [[User:sinic\|Sinic]].

Morrigu: Updated pepper count

2010-05-10T20:41:48Z

Updated pepper count

← Older revision		Revision as of 20:41, 10 May 2010
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	* Nottingham ale yeast		* Nottingham ale yeast
	* 1 tsp irish moss		* 1 tsp irish moss
	* ~~~ 18~~ hot dried peppers (1 per bottle, ~~about half~~ of ~~them~~)		* 35 hot dried peppers (7 kinds, one per bottle, 5 bottles of each plus 7 bottles of unpeppered)

	We brought ~2 gallons of water to ~150F and soaked the malts and flaked maize for 45 minutes, trying to keep the temperature around that mark. After removing the malt bag, we added about a gallon of cold water, returned the kettle to heat, and brought it up to ~180F. Turned off the heat, added the LME, and turned the heat back on. At about 190F, we added the hallertau hops and started a 1 hour timer. At 30 minutes we added the irish moss. At the end of the hour, we removed the wort from heat, added the mt hood hops, and cooled in a sink of cold water to 100F. meanwhile I followed the directions on the yeast pack and added the dry yeast to 4 oz of 92F water, allowed to sit for 15 minutes. I put the warm wort into the fermenter, topped up to 5 gallons, and pitched the yeast at 72F. -[[User:Morrigu\|Morrigu]] 21:11, 18 April 2010 (EST)		We brought ~2 gallons of water to ~150F and soaked the malts and flaked maize for 45 minutes, trying to keep the temperature around that mark. After removing the malt bag, we added about a gallon of cold water, returned the kettle to heat, and brought it up to ~180F. Turned off the heat, added the LME, and turned the heat back on. At about 190F, we added the hallertau hops and started a 1 hour timer. At 30 minutes we added the irish moss. At the end of the hour, we removed the wort from heat, added the mt hood hops, and cooled in a sink of cold water to 100F. meanwhile I followed the directions on the yeast pack and added the dry yeast to 4 oz of 92F water, allowed to sit for 15 minutes. I put the warm wort into the fermenter, topped up to 5 gallons, and pitched the yeast at 72F. -[[User:Morrigu\|Morrigu]] 21:11, 18 April 2010 (EST)

Morrigu at 20:40, 10 May 2010

2010-05-10T20:40:52Z

← Older revision		Revision as of 20:40, 10 May 2010
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	FSG: 1.010@64F = 1.010@68F		FSG: 1.010@64F = 1.010@68F

	ABV: 4.3%		ABV: 4.3%

	This batch was started and bottled with assistance from [[User:sinic\|Sinic]].		This batch was started and bottled with assistance from [[User:sinic\|Sinic]].

Morrigu: added abv

2010-05-10T20:40:40Z

added abv

← Older revision		Revision as of 20:40, 10 May 2010
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	FSG: 1.010@64F = 1.010@68F		FSG: 1.010@64F = 1.010@68F
			ABV: 4.3%

	This batch was started and bottled with assistance from [[User:sinic\|Sinic]].		This batch was started and bottled with assistance from [[User:sinic\|Sinic]].

Morrigu: Bottled.

2010-05-10T14:41:36Z

Bottled.

← Older revision		Revision as of 14:41, 10 May 2010
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	Racked to secondary. Light golden color, somewhat cloudy, mild, and well balanced. It has good potential just on its own as a light ale. We'll see what happens when I add evil... I mean hot peppers to it on bottling. Hopefully the cloudiness will settle out during secondary. -[[User:Morrigu\|Morrigu]] 19:58, 25 April 2010 (EST)		Racked to secondary. Light golden color, somewhat cloudy, mild, and well balanced. It has good potential just on its own as a light ale. We'll see what happens when I add evil... I mean hot peppers to it on bottling. Hopefully the cloudiness will settle out during secondary. -[[User:Morrigu\|Morrigu]] 19:58, 25 April 2010 (EST)

			Bottled. We used 7 different kinds of peppers while bottling. Light golden color, light beer flavor, but with an odd finish. -[[User:Morrigu\|Morrigu]] 09:41, 10 May 2010 (EST)

	This batch was started with assistance from [[User:sinic\|Sinic]].		FSG: 1.010@64F = 1.010@68F


			This batch was started and bottled with assistance from [[User:sinic\|Sinic]].

Morrigu at 00:58, 26 April 2010

2010-04-26T00:58:26Z

← Older revision		Revision as of 00:58, 26 April 2010
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	IG: 1.042@72F = 1.043@68F		IG: 1.042@72F = 1.043@68F

			Racked to secondary. Light golden color, somewhat cloudy, mild, and well balanced. It has good potential just on its own as a light ale. We'll see what happens when I add evil... I mean hot peppers to it on bottling. Hopefully the cloudiness will settle out during secondary. -[[User:Morrigu\|Morrigu]] 19:58, 25 April 2010 (EST)


	This batch was started with assistance from [[User:sinic\|Sinic]].		This batch was started with assistance from [[User:sinic\|Sinic]].

Morrigu: what I did and what I used to start the beer

2010-04-19T02:11:45Z

what I did and what I used to start the beer

← Older revision		Revision as of 02:11, 19 April 2010
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	I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way of holding the wort at a low enough temperature, or of properly lagering the beer after bottling, so it'll have to make due with that.		I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way of holding the wort at a low enough temperature, or of properly lagering the beer after bottling, so it'll have to make due with that.

	* 6.6 lbs. (2 ~~can~~) ~~extra-~~light ~~lme~~		* 6.6 lbs. (2 cans) pilsen light LME
	* 1 lbs. ~~carapils~~ malt		* 1 lbs. Dextrine malt
	* .5 lbs vienna malt		* .5 lbs vienna malt
	* ~~.5 lbs~~ flaked maize		* 9 ox flaked maize
	* ~~1.5~~ oz Hallertau hops		* 2 oz Hallertau hops
	* 1 oz mt hood hops		* 1 oz mt hood hops
	* ale yeast ~~(Should be lager yeast, but I don't have anywhere cool enough for that kind of yeast)~~		* Nottingham ale yeast
			* 1 tsp irish moss
	* ~ 18 hot dried peppers (1 per bottle, about half of them)		* ~ 18 hot dried peppers (1 per bottle, about half of them)

			We brought ~2 gallons of water to ~150F and soaked the malts and flaked maize for 45 minutes, trying to keep the temperature around that mark. After removing the malt bag, we added about a gallon of cold water, returned the kettle to heat, and brought it up to ~180F. Turned off the heat, added the LME, and turned the heat back on. At about 190F, we added the hallertau hops and started a 1 hour timer. At 30 minutes we added the irish moss. At the end of the hour, we removed the wort from heat, added the mt hood hops, and cooled in a sink of cold water to 100F. meanwhile I followed the directions on the yeast pack and added the dry yeast to 4 oz of 92F water, allowed to sit for 15 minutes. I put the warm wort into the fermenter, topped up to 5 gallons, and pitched the yeast at 72F. -[[User:Morrigu\|Morrigu]] 21:11, 18 April 2010 (EST)

			IG: 1.042@72F = 1.043@68F


			This batch was started with assistance from [[User:sinic\|Sinic]].

Morrigu: updated the recipe to reflect the one in the clonebrew book

2010-03-22T18:59:16Z

updated the recipe to reflect the one in the clonebrew book

← Older revision		Revision as of 18:59, 22 March 2010
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	I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way of holding the wort at a low enough temperature, or of properly lagering the beer after bottling, so it'll have to make due with that.		I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way of holding the wort at a low enough temperature, or of properly lagering the beer after bottling, so it'll have to make due with that.

	* 3.3 lbs. (1 can) light lme		* 6.6 lbs. (2 can) extra-light lme
	* 3.3 lbs. ~~(1 can) extra-light lme~~		* 1 lbs. carapils malt
	* 2.5 oz~~. medium AA~~ hops		* .5 lbs vienna malt
	* ale yeast		* .5 lbs flaked maize
	* 1 hot dried ~~pepper~~ per bottle		* 1.5 oz Hallertau hops
			* 1 oz mt hood hops
			* ale yeast (Should be lager yeast, but I don't have anywhere cool enough for that kind of yeast)
			* ~ 18 hot dried peppers (1 per bottle, about half of them)

Morrigu: New page: I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way...

2010-01-30T14:41:03Z

New page: I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way...

New page

I'm going to try a variation on the chili pepper lager from the clones book I got for Christmas. I'll be using an ale yeast instead of a lager yeast simply because I don't have a good way of holding the wort at a low enough temperature, or of properly lagering the beer after bottling, so it'll have to make due with that.

* 3.3 lbs. (1 can) light lme
* 3.3 lbs. (1 can) extra-light lme
* 2.5 oz. medium AA hops
* ale yeast
* 1 hot dried pepper per bottle