Single step infusion mash at 152°F (67°C) for 60 minutes. Collect wort in kettle and heat to 180°F (82°C) to pasteurize.
Cool wort to 110°F (43°C) and add skyr. Cover surface with plastic wrap to keep out oxygen and keep warm overnight (I use an immersion sous vide device to maintain a temperature of 110°F/43°C).
The next day, boil for 75 minutes, adding hops at the start of the boil. Cool and transfer to carboy, aerate and add yeast.
Primary fermentation for one week at 68°F (20°C). Transfer to secondary and add chipotles. I prepare the chipotles by boiling a mug of water in the microwave, cutting the chiles into pieces, adding them to the boiled water, and then letting them steep for 30 minutes. Then I add it (liquid, chunks, and all) to the secondary.
Let the beer sit on the chiles until it reaches the level of heat you want (I give it a week), then transfer to a keg and carbonate.
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