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JIM’S SPITFIRE LAGER
May 6, 2009 - 1:59pm
This is the Recipie for the Spitfire Lager that we had at brew fest. I know Jimi wants this in is belly. JIM'S SPITFIRE LAGER
10 gals.
10 lbs. Vienna malt
5 lbs. maris otter malt
2 lbs. Munich 10
5 lbs. pilsen malt
1 lb crystal 60
1 lb rye
1.25 oz. perle (60 min.)
.75 oz. sterling (30min.)
.5 oz sterling (5min.)
Mash 153 degrees for 45 min.
Sparge to 11 gals. At 180 degree water.
Boil 90 min.
Use any lager yeast
Lager two 60 day if wanted.
Boil 1/2lb of Serrano chile in two cups of water, cool then poor into five gals. After two days taste, then rack into new keg.
I split them open, then boiled them for 10 min., then let them cool down, then put it all in the keg for two days. Jim
GOOD LUCK, JIM BORDIER
10 gals.
10 lbs. Vienna malt
5 lbs. maris otter malt
2 lbs. Munich 10
5 lbs. pilsen malt
1 lb crystal 60
1 lb rye
1.25 oz. perle (60 min.)
.75 oz. sterling (30min.)
.5 oz sterling (5min.)
Mash 153 degrees for 45 min.
Sparge to 11 gals. At 180 degree water.
Boil 90 min.
Use any lager yeast
Lager two 60 day if wanted.
Boil 1/2lb of Serrano chile in two cups of water, cool then poor into five gals. After two days taste, then rack into new keg.
I split them open, then boiled them for 10 min., then let them cool down, then put it all in the keg for two days. Jim
GOOD LUCK, JIM BORDIER
May 6, 2009 - 2:10pm
#1
Offline
If you can not handle chile dont drink this. My mouth was on fire for 15 minutes after this one. Good thing I had beer to was it down. I am a light weight though. No palette for chile.
May 6, 2009 - 2:16pm
#2
I like hot things and this beer was under the undrinkable phase for me. I would cut the peppers in half and I think it would do much better. But the Serrano Taste really worked well in the beer.
May 6, 2009 - 3:15pm
#3
I'm with Jimi on this one; it was really well done. You definitely need to be able to handle the hot stuff, like 5 or 6 out of 10 at the Thai restaurant.
May 6, 2009 - 4:43pm
#4
I like hot & spicy food (& Women, LOL). It only makes sence that I'd like a little of that in my Beer sometime.
All the Chilie Beers that I've tried before just didn't quite do it for me. They were mostly made for "Shock & Awe" instead of taste. This Beer (Spitfire from the North County Brewing Club) however, was both hot & tasty. I couldn't get enough of it. If I had my growler with me, I would have asked to have it filled up!
I asked the Brewer to please e-mail me his recipe because I really want to recreat what I tasted at the Fest. I'm not sure if the recipe above is his or not. He may have done something a little different that allowed that taste to come thru like it did.
I think that Spitfire would have made an excellent companion to Saturday night's Bacon LOAF. Blazing Saddles campfire scene all over again!
Ciao,
JIMI
All the Chilie Beers that I've tried before just didn't quite do it for me. They were mostly made for "Shock & Awe" instead of taste. This Beer (Spitfire from the North County Brewing Club) however, was both hot & tasty. I couldn't get enough of it. If I had my growler with me, I would have asked to have it filled up!
I asked the Brewer to please e-mail me his recipe because I really want to recreat what I tasted at the Fest. I'm not sure if the recipe above is his or not. He may have done something a little different that allowed that taste to come thru like it did.
I think that Spitfire would have made an excellent companion to Saturday night's Bacon LOAF. Blazing Saddles campfire scene all over again!
Ciao,
JIMI
May 7, 2009 - 7:31am
#5
This is the recipe from the Brewer. I emailed the NCHA and asked them to put me incontact with the brewer. This is his recipe and the beer that you drank.l
May 7, 2009 - 10:42am
#6
Uuuhhhh, was it typed in invisible ink? I don't see it....
May 7, 2009 - 10:46am
#7
Look up. first post in the thread is the recipe.
May 7, 2009 - 11:18am
#8
Yup the main recipe at the top of the thread is the one you want.
May 7, 2009 - 4:15pm
#9
FYI I talked with Jim about the prep for the serrano peppers. I added this line to the recipie
"I split them open, then boiled themfor 10 min., then let them cool down, then put it all in the keg for two days. Jim "
"I split them open, then boiled themfor 10 min., then let them cool down, then put it all in the keg for two days. Jim "
May 7, 2009 - 5:05pm
#10
I have been clicking the links & searching around, but like the bumbass that I am, I STILL cannot find the recipe. Can someone just e-mail it to me? Thanks....
