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Chili and Lime Cervesa
Grain bill
| Gladfield Pilsner Malt | 3.5 kg | 92.1% |
| Gladfield Wheat Malt | 0.15 kg | 3.9% |
| Gladfield Munich Malt | 0.15 kg | 3.9% |
Adjuncts
| Lime Zest (6 limes) | — |
| Chili Tincture (to taste) | — |
Hop schedule
| Hop | 75 min | 30 min | WP |
|---|---|---|---|
| Simcoe | 30g | · | · |
| Pacific Jade | · | 15g | 35g |
Yeast
| Mangrove Jack's M44 US West Coast | 1 packets |
Process parameters
- Mash
- 65 °C / 75 min
- Strike
- 13.8 L
- Sparge
- 18 L
- Boil
- 75 min
Fermentation schedule
| Primary Fermentation | 20 °C · 14 days |
Chili and Lime Cervesa
Fermentation notes
The Chili addition is difficult and needs to be adjusted each time to taste. I chop the chilis and then simmer on the stove to make a tincture. Once I feel the tincture is strong enough, I then add a small amount to a neutral similar commercial beer (Corona) until I have the amount of chili flavour I want. I scale it from there to match the amount I get in the fermenter. Chili tincture can be added either with the lime zest at flame out or directly into the fermenter.