Title: Chipolte brown ale
 Categories: Beverage
      Yield: 1 Servings
 
  5 1/2 lb 2-row malt
    3/4 lb 40 Lovibond Crystal Malt
    1/2 lb Chocolate malt
      1 ts Gypsum (added to the mash)
      1 oz Cascade hops (60 minutes)
    1/2 oz Cascade hops (15 minutes)
    1/2 oz Cascade hops (1 minute)
      2    Slightly crushed dried
           -Pasilla chile pods (stems
           -removed)
      3    Slightly crushed dried
           -Chipolte chile pods (stems
           -removed)
      1 ts Irish Moss (15 minutes)
      1 pk Ale yeast (I used Munton &
           -Fison; has always given me
           -good results)
      7    Slightly crushed Chipolte
           -chiles; soaked for 30
           -minutes in hot water (added
           -to secondary)
    1/2 c  Corn sugar (to prime)
 
  ~ Use a single infusion mash at 153 degrees F. for 90 minutes (or
  until conversion)
  
  ~ Sparge with 3 gallons 170 degree F. water.
  
  ~ Boil the wort for 60 minutes, using the hop schedule in the
  ingredients list, and adding the chiles 30 minutes into the boil.
  
  ~ Chill, rack to primary fermenter, pitch yeast, ferment at around 70
  degrees F.
  
  ~ Rack to secondary fermenter after vigorous fermentation has subsided
  (about 3 days), and add rehydrated chipoltes (and the water used to
  rehydrate them).
  
  ~ Store in the secondary fermenter until beer clears, then leave in
  secondary for 1 more week to extract yummy chile flavor.
  
  ~ Bottle, condition in bottle until you *really* have to try it. (3
  gallons) O.G. = 1.044 F.G. = 1.011 Notes: I bottled my chipolte brown
  ale last night, and I think it is going to be quite good. It was very
  tasty when it was warm and flat, so it can only get better chilled and
  carbonated.  There is maybe more chile heat than I originally was
  looking for, but the malty sweetness of the beer, and the smoky
  flavor of the chipoltes is a great combination.  I don't think this
  is going to be a beer that I'm going to want to drink alot of in one
  sitting, but I suspect it will go good with any standard chile-head
  food.  It may also make a good marinade, or addition to chili. The
  recipe is for an all-grain batch, so my apologies to the extract
  brewers out there. abert@geoserv.isgs.uiuc.edu (Curt Abert)
  
  CHILE-HEADS ARCHIVES
  
  From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe