3 replies to this topic

[djinkc]

As requested.  11.5 gallons post boil.

 

8.8# Masa

12.2# 2-row

1# brown sugar

 

~150df mash

 

1.3 oz Columbus pellets at 60 minutes

 

5 medium sized, freshly picked poblanos, quartered, no seeds

 

1.054, 25 IBUs,  Wyeast 1056 @~62df

 

I forgot about the poblanos until 20 minutes were left in the boil - seemed to work out well.

 

This was the second time I used masa.  First time it sparged fine.  This time it stuck and I had to stir in rice hulls.  That's when I decided to add the brown sugar to the kettle, turns out I didn't need to with the gravity I ended up with.  I'll definitely use rice hulls from now on with masa.  FWIW, the masa converted just fine both times with nothing special during the mash.

[ChicagoWaterGuy]

Anything you'd change based on your score sheets or how you liked the beer?

What would you think of subbing the brown sugar for a pound of smoked malt and roasting the peppers?
And thank you for posting the recipe.

[djinkc]

Anything you'd change based on your score sheets or how you liked the beer?

What would you think of subbing the brown sugar for a pound of smoked malt and roasting the peppers?
And thank you for posting the recipe.

 

I haven't seen he score sheet, just the score. For that beer, I would not change a thing.  The brown sugar really didn't add anything IMO. Whole Anchos would fit the bill for what you want I think.  Sounds interesting enough I may try it too.

[ChicagoWaterGuy]

Anchos would be nice too. I think they would work well with a subtle molasses note.

Giving me another idea for an ancho cinnamon demura barley wine.