With winter on the horizon we decided to make our Imperial Stout again. It has been a long time since we brewed this so we tweaked the recipe a little bit and gave it a new GODDOG themed name, Svarog. But instead of just making a plain Russian Imperial Stout, we decided to spice things up a little, and added some Chipotle Peppers. We didn't jump in with both feet though, because I'm sure all of you have had a pepper beer that was almost undrinkable because overpowering spiciness. So we scaled our recipe up to 7 gallons and pulled off 2 gallons of beer into 2 one-gallon jars for fermentation.
We put a tea ball with 1/3rd oz of chopped up Chipotle peppers in one of the jars and a tea ball with 1/6th oz in the other jar for fermentation. The 1/3rd and 1/6th was more based on the size of the tea ball than any careful planning on our part. Three weeks later (2 weeks in fermentation, 1 week carbonating) we found out the tea ball increments worked out well. Pepper flavor was apparent in both batches, with some of our test subjects preferring the 1/6th oz batch and some preferring the 1/3rd oz batch. Neither batch was overpowering which was goal number 1, so we considered the experiment a success. There was very little heat from the Chipotle pepper so I think next time we experiment on the Svarog, we will try a spicier pepper (maybe Ancho) or a little more Chipotle.
Whats on Tap:
- Svarog Batch # 01 Russian Imperial Stout
- Svarog Dry Hopped w/ Dried Chipotle Peppers
- Manitou # 03 IPA (Tapped Today)
- Manitou Dry Hopped w/ Ahtanum
- Dog Bone # 03 American Pale Ale (Kegged Today)
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