Hot Pepper Porter (All Grain) Style Name: American Porter Style Category: American Porter and Stout Estimated Original Gravity: 1.057 SG Estimated Final Gravity: 1.017 SG Estimated Alcohol by Vol: 5.2 % Estimated Calories: 0.0 kcal/12oz Batch Size: 5.00 gal Bitterness: 47.6 IBUs

Description: A spicy but balanced robust porter with a kick! Three different hot peppers give this porter a spicy twist that any chili head will appreciate.

Ingredients

Amt	Name	Type	#	%/IBU
8.50 lb	Maris Otter (2.9 SRM)	Grain	1	79.2 %
1.00 lb	Carahell® (13.7 SRM)	Grain	2	9.3 %
0.50 lb	Chocolate Malt (450.0 SRM)	Grain	3	4.7 %
0.40 lb	Carafa® Special I (337.5 SRM)	Grain	4	3.7 %
0.33 lb	Melanoidin (38.1 SRM)	Grain	5	3.1 %
1.00 oz	Northern Brewer (UK) [9.40 %] - Boil 60.0 min	Hop	6	30.8 IBUs
1.00 oz	Willamette [5.10 %] - Boil 60.0 min	Hop	7	16.7 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	8	-
0.50 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	9	-
1.0 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	Yeast	10	-
5.00 Items	Tien Tsin Chili, Dried (Bottling 3.0 days)	Spice	11	-
0.60 oz	Chipotle Chili, Dried (Bottling 3.0 days)	Spice	12	-
0.30 oz	Cascabel Chili, Dried (Bottling 3.0 days)	Spice	13	-

Note: Remove stems and seeds from peppers, put peppers in the secondary after fermentation is complete. Take samples everyday until desired heat level is reached; bottle or keg the beer.

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Brewing The Beer

1. Read

Read all of the recommended procedures before you begin.

This recipe assumes the following:

1. You have a mash tun that can hold at least 10.73 lb of grain.
2. You have a boil pot large enough to boil 6.52 gal of wort.
3. 72.00% brewhouse efficiency.

2. Sanitize

Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.

3. Pre-heat the mash tun

Bring 1 gallon of water to 165 degrees, put it in the mash tun and close the lid. Let that rest for about 10 minutes to heat the mash tun up to the desired temperature.

4. Mash The Grains

Mash the following 10.73 lb pounds of grain:

Mash Ingredients

Amt	Name	Type	#	%/IBU
8.50 lb	Maris Otter (2.9 SRM)	Grain	1	79.2 %
1.00 lb	Carahell® (13.7 SRM)	Grain	2	9.3 %
0.50 lb	Chocolate Malt (450.0 SRM)	Grain	3	4.7 %
0.40 lb	Carafa® Special I (337.5 SRM)	Grain	4	3.7 %
0.33 lb	Melanoidin (38.1 SRM)	Grain	5	3.1 %

Heat your "strike water" (just regular water heated for the mash) to the proper temperature stated in the mash steps below. Dump out the water used to pre-heat your mash tun, and add all of the strike water. Pour in the grains, stirring gently but thoroughly with a paddle or spoon. This step is called "doughing in". After all grains have been added, take the temperature of the mash and make sure it is exactly where it should be (as described in the mash steps below). You may need to add some hot or cold water to adjust it.

Mash steps, temperatures and times:

Mash Steps

Name	Description	Step Temperature	Step Time
Mash In	Add 14.41 qt of water at 167.4 F	156.0 F	45 min

5. Vorlauf

Vorlauf is the process of clarifying the sweet wort being drawn out of the mash tun.
After the mash steps are done we need to clarify the wort. Using the spigot on your mash tun drain 1-2 quarts of wort into a container then gently pour the sweet wort back on to the top of the grain bed. Repeat until the grain particles have been removed and the wort runs clear.

6. Lautering

Lautering is the act of separating the sweet wort from the spent grains.
Connect a hose to the mash tun spigot and open up the valve all the way. Collect the sweet wort in the brew pot you will be using for your boil. Once lautering is done, close the spigot valve completely.

7. Batch Sparge

Heat 4.45 gal of water to 168.0 F to prepare the sparge. Pour about half the water directly into the mash tun, stir the grains and cover. Wait for about five minutes then vorlauf and lauter just like in the previous steps. Add the rest of the sparge water and vorlauf and lauter again. Continue until you collect 6.52 gal of wort.

8. Start The Boil

Bring your wort to a vigorous rolling boil. Right before the sweet wort begins to boil, break material will form a foam that can boil over quickly and unexpectedly. Spray some water on it to break up the foam or use a anti-foaming agent like Fermcap-S. Continue the vigorous rolling boil for 60 minutes.

9. Add Ingredients According To The Schedule

Add the hops into the boiling wort according to the hop schedule. If there are steeping hops add them after flameout.

Boil Ingredients

Amt	Name	Type	#	%/IBU
1.00 oz	Northern Brewer (UK) [9.40 %] - Boil 60.0 min	Hop	6	30.8 IBUs
1.00 oz	Willamette [5.10 %] - Boil 60.0 min	Hop	7	16.7 IBUs
1.00 Items	Whirlfloc Tablet (Boil 15.0 mins)	Fining	8	-
0.50 tsp	Yeast Nutrient (Boil 10.0 mins)	Other	9	-

10. Cool Wort And Transfer

Cool the wort down to approximately 67.0 F by placing the brew pot in a sink filled with ice water or by using a wort chiller. Pour or siphon the wort into a sanitized fermentor. You should now have 5.00 gal in your fermentor. Take the OG reading and write it down on this sheet. It should be approximately 1.057 SG .

11. Aerate The Wort

During the boiling process most of the oxygen is removed from the wort. In order to provide our wort with healthy yeast we must add oxygen back into the wort. The yeast will use the oxygen to build healthy cell walls resulting in greater attenuation and an overall healthier fermentation. To aerate the wort you can shake your carboy back and forth or stir the wort vigorously. Some people use pure oxygen and a diffusion stone to add the maximum amount of oxygen.

12. Pitch Yeast

If you are using liquid yeast open the pack and pour the yeast into the wort. If you are using dry yeast, open the pack and sprinkle the yeast onto the top of the wort. There is no need to stir. Firmly secure the lid/stopper/bung onto the fermentor. Fill your airlock halfway with water and gently twist the airlock into the lid/stopper/bung. Move fermentor to a dark, cool, temperature stable area at 67.0 F .

Fermentation Ingredients

Amt	Name	Type	#	%/IBU
1.0 pkg	SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml]	Yeast	10	-

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Fermenting The Beer

13. Primary Fermentation

The wort will begin to ferment within 24-72 hours and you will notice CO2 releasing (bubbling) out of the airlock. If you do not see any activity and you are fermenting in a bucket, spray sanitizer on the airlock and around the grommet. Gently twist the airlock out of the grommet and peek inside. If you see a foam also called "krausen" then fermentation is active. There may be a ring of dried krausen around the edge of the bucket right above the beer. This is normal and means that fermentation is working. Replace the airlock gently twisting it back into the grommet.

14. Dry Hopping

After 7.00 days it is time to dry hop. Dry hopping is simply the proccess of adding hops to the beer to increase hop aroma. Hops are antimicrobial so there is no need to sanitize them, just throw them in the secondary fermentor. If there are multiple hop additions add them as if it were a count down to bottling. For example if you have 2 hop additions
"Cascade [7.00 %] - Dry Hop 12.0 Days"
"Citra [9.60 %] - Dry Hop 5.0 Days"
Add the Cascade and wait 7 days (12-5=7) then add the Citra and wait 5 days. The Cascade is in the wort for 12 days total, the Citra for 5 days total.

15. Adding The Dry Hops

Add the hops listed below to a cleaned and sanitized secondary fermentor. Carefully siphon the beer from the primary fermentor to the secondary fermentor, avoid transferring any sediment (trub). Some hops will float, some hops will sink, as long as the hops are in contact with the beer don't worry about it. If there are multiple hop additions there is no need to transfer your beer every time, just add the hops on top of the beer. Once the dry hopping time is done you are ready to bottle your beer. Before proceeding take a FG reading with a cleaned and sanitized hydrometer and record it on this sheet. It should be approximately 1.017 SG .

Dry Hop/Bottling Ingredients

Amt	Name	Type	#	%/IBU
5.00 Items	Tien Tsin Chili, Dried (Bottling 3.0 days)	Spice	11	-
0.60 oz	Chipotle Chili, Dried (Bottling 3.0 days)	Spice	12	-
0.30 oz	Cascabel Chili, Dried (Bottling 3.0 days)	Spice	13	-

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Bottling The Beer

16. Sanitize

Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, wort or beer.

17. Prepare Priming Sugar

In a small saucepan dissolve 2.87 oz of priming sugar into enough boiling water to dissolve the sugar. Cool and pour this mixture into a cleaned and sanitized bottling bucket. Carefully siphon beer from the fermentor to the bottling bucket. Avoid transferring any sediment (trub). If the hops are getting in the way of your siphon put a small hop bag with a drawstring on the end of your siphon and pull the drawstring shut. This will act as a filter when siphoning your beer. After the beer is in the bottling bucket, cover it and let it sit and mix for 5 minutes. By siphoning your beer onto the priming sugar stirring is not necessary.

18. Bottle

Connect a hose and bottling wand to the spigot on your bottling bucket. Fill the bottles to the top of the bottle. When the bottling wand is removed the perfect amount of head space will be left in the bottle. Use a bottle capper to apply sanitized crown caps.

19. Bottle Condition

Move the bottles to a dark, cool, temperature-stable area (approx. 67.0 F). Over the next 21.00 days, the bottles will naturally carbonate. Carbonation times vary depending on the temperature and beer style, so be patient if it takes a week or so longer.

Drink, Share and Enjoy!

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