Single infusion mash at 148°F (64°C) for 70 minutes. Lactobacillus only in primary fermentation. Add German ale yeast starter (Wyeast 2575) in secondary. Add five dried chipotle peppers to tertiary (rehydrate in boiled water).
Primary fermentation for 21 days at 90°F (32°C).
Secondary fermentation for 156 days at 68°F (20°C).
Tertiary fermentation for seven days at 68°F (20°C).
Forced CO2 to carbonate (2.7 volumes).
The post Mark’s Chipotle Lichtenhainer appeared first on American Homebrewers Association.
from American Homebrewers Association http://ift.tt/1J7FlAb
via IFTTT
No comments:
Post a Comment