Wynkoop Brewing Company: Patty’s Chili Beer

(5 gallons/19 L all-grain)
OG = 1.040 FG = 1.008
IBU = 28   SRM = 4 ABV = 4.2%

Ingredients

7.4 lbs. (3.4 kg) Golden Promise pale ale malt
7 oz. (200 g) flaked barley
5 oz. (140 g) Carahell malt (10 °L)
4.4 AAU East Kent Golding hops (60 min.)
(1.25 oz./43 g at 5.25% alpha acids)
1.75 AAU East Kent Golding hops (10 min.)
(0.5 oz./14 g at 5.25% alpha acids)
10 oz. (283 g) Anaheim peppers (0 min.)
1/2 of a medium sized Ancho pepper, roasted (0 min.)
White Labs WLP005 (Dry English Ale) or
Wyeast 1098 (British Ale) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step

Mash the grains and flaked oats together at 160 °F (71 °C) for 60 minutes and sparge with 175 °F (79 °C) water. Collect approximately 4.5 gallons (17 L) of wort and then add water to make 6 gallons (23 L).

Boil for 60 minutes, adding hops at times indicated. Chop the peppers and add them at flameout. Then cover the kettle and allow the peppers to steep for 15 minutes. Cool the wort to 75 °F (24 °C) and transfer to yoru fermenter through a sanitized strainer to remove the peppers.

Aaerate, and pitch yeast and then allow the beer to cool over the next few hours to 68 °F (20 °C) and hold at this temperature until the beer has finished fermenting. Condition for 1 week then bottle or keg.

Extract with grains option:
Reduce the Golden Promise pale ale malt in the all-grain recipe to 1 lb. (0.45 kg). Replace with 3.3 lbs. (1.5 kg) Coopers light unhopped liquid malt extract and 1 lb. (0.45 kg) light dried malt extract. Steep the crushed grain and flaked oats in 3 qts. (3 L) of water at 160 °F (71 °C) for 30 minutes. Remove grains from the wort and wash the grains with 1 gallon (4 L) hot water. Add the liquid and dried malt extracts, bring volume up to 6 gallons (23 L) and bring to a boil for 60 minutes. Follow the remaining portion of the all-grain recipe.