The
Vermont Pub & Brewery has been having these small batch/experimental beers every Monday, and with all of my BJCP exam studying, I have been getting really sick of looking and analyzing styles, so I came up with a few really bizarre beers. I had met one of the guys from VPB this summer at the VT Brewers Festival, so I threw the idea out to him about collaborating for one of these small batches, and they seemed to like an idea I had about a hot wing beer, which is basically a smoked beer with an ancho pepper in 2nd, along with a healthy dose of fruity american hops. We met recently and hashed out a recipe, I decided to push to make it more of a fire beer than hot wing since no smoke will taste like chicken. They also had smoked chipotle peppers that were really nice so we're going with those. When discussing a base beer, I thought their Burly, an Irish Red, would be good. It has a nice malty backbone that smoke and heat could pair well with, and Irish Reds sometimes have a diacetyl which could aid in a buttery character that is a major component in wing sauce. Planning on brewing in December with a January release, should be interesting!
RECIPE:
I think we're shooting for a 10 gallon batch (12 brewed, 10 into kegs), and this is what we have so far:
Batch #42
60% Pale Malt
30% Beechwood smoked malt
8% Crystal (not sure what L yet)
2% Roasted Barley
3 oz Citra pellets (60)
4 oz Amarillo (0)
X oz Citra/Amarillo (dry hop)
2 Yeasts: 1) Wyeast Denny's Fav & 2) VPB House yeast
Smoked/dried chipotle peppers in 2nd (not sure how much yet)
12/10 - BREWDAY
Brewday set for Sat. 12/10.
More later!
