Smoked Chili DIPA recipe by Tarbrew :
- Color : Slightly golden
- Alcohol content : 7.6%.
- Quantity : 20L
- Bitterness : Present
- Brewing time : 5h
- Difficulty : Medium
Ingredients :
Malted base :
- 5kg of Malt Pale Ale
- 0.8kg of Malt Munich I
- 0.7kg of Smoked Malt
Hopping 1 (Boiling – 60 minutes) :
10g of Columbus Hops
Extra (Boiling – 10 minutes) :
- 20g fresh West Indian chilli (not supplied by Rolling Beers)
- 4g Lichen (Irish Moss) (Optional)
Hopping 2 (Hop Stand 90°C – 20 minutes) :
- 30g Citra Hops
- 30g Amarillo Hops
Yeast and brewing water :
- 3 sachets WHC LAX Yeast
- Total water volume : 35.4L (Preferably Chloride > Sulfate: 2:1)
- Ideal filling pH : 5.4
Brew the Smoked Chili DIPA by Tarbrew recipe step by step :
Step 1 :
Pour 21 liters of water into your brewing vessel and program the heating to 68°C.
Add the grains and stir well to avoid lumps. The temperature should drop to 65°C.
Keep it there for 1 hour.
At the same time, heat 14.4 liters of water to 76°C.
Once the hour of saccharification is over, raise the temperature to 75°C for a Mash-Out.
Step 2 :
Once the Mash-Out is complete, move on to filtration and rinsing.
Step 3 :
Bring your vat to the boil for 60 minutes.
Add your first 10 grams of Columbus as soon as the timer starts.
As for the chillies, you can cut them into 2 and add them as they are with 10 minutes to go.
Sonny, Tarbrew’s Big Boss, offers the option of destemming them if you want less spice in the finished beer. The choice is yours.
At the same time, you can also add lichen (optional).
Step 4 :
Once boiling, turn off the heat and add 30g Citra and 30g Amarillo.
Leave to infuse for 20 minutes.
Step 5 :
After 20 minutes, cool the wort to 19°C. Transfer to a clean fermenter and add yeast.
Initial density should be around 1.070.
Ferment at 19°C for 4 weeks. Or until the final density is stable (around 1.012).
Step 6 :
If you are on CO2, carbonate the beer to 2.2 Vol.
For team atmo, boil 5g/l of sugar for bottling.
A word about this DIPA Smoked Chili recipe :
This beer was first brewed at the amateur brewing competition: “Bières débiles et éphémères” held at bar le Drapeau Rouge during Beer Love Fest 2019.
While the recipe has since been refined, Sonny the Big Boss de Tarbrew presented his first version as BRASSAM. The beer impressed bar customers with its originality and exuberant characteristics.
Since then, it has become an annual winter tradition at the Tarbrew brewpub. It brings a welcome warmth to the cold season, while celebrating boldness and creativity.
Aromatic profile :
This Smoked Chili DIPA is a bold, complex beer, perfect for thrill-seekers.
Aromas : The nose reveals intense citrus and tropical fruit hop notes, thanks to Amarillo and Citra hops. There’s also a subtle hint of smoke, with the spiciness of West Indian chili.
Flavors : On the palate, the power of the chili comes through with a pronounced spiciness, enhancing the beer’s flavors. This West Indian variety brings unique, lightly fruity and spicy nuances, which blend wonderfully with the hoppy flavors of orange, mango and grapefruit. Smoky malt adds a warm, balanced depth.
Body and texture : With a medium body and moderate carbonation, the beer is both velvety and invigorating.
Finish : The finish is dry and resinous, offering a nice bitterness (49 IBU) that complements the lingering warmth and complex aromas of chili and smoked malt.