There has been a slow growth of pepper/chile-based beer since I first brewed Lying Scorpion. Most of the beers have been in that mole stout variety although there have been a few jalapeno-based beers and some others focusing on spicier peppers. It's rare to find a pepper-based beer that focuses on a gentler, flavor-forward chile like hatch chiles. I don't mind spicy beers but I find they wear on the taste buds after a while. Hatch chiles are usually very mild so this beer had no heat whatsoever. It could easily be heated up with a blend of serrano peppers but personally I don't think it needs the heat.
This recipe uses a lot of carapils, which is a telling sign that I designed this homebrew recipe when I was very new to the process. I didn't bother to change anything about the recipe because everybody liked it the way it was. There is a touch of light sweetness from the carapils and C20 that helps round out the chile flavor. I didn't think it made sense to fix what wasn't broke. However, the carapils could easily be reduced in favor of more two row or C20.
Lying Scorpion Hatch Chile Blonde Ale RebrewBatch size: 2.5 gallons
Est. OG: 1.053
Est. FG: 1.013
Grain bill85.2% 4lb. 6oz. US two row [2 SRM]
12.3% 10oz. Carapils [2 SRM]
2.50% 2oz. Crystal 20 [20 SRM]
The mash6.41qt water at 163.7F infused for 60 minutes for 152F mash
2.17 gallons at 175F to sparge
Water profile: Bru'n water yellow balanced
0.5g epsom salt
0.1g canning salt
0.7g calcium chloride
0.6g epsom salt
0.1g canning salt
0.9g calcium chloride
1.1ml lactic acid
The boil60 minute boil
0.25oz Belma [12.10% AAU] at 60
0.5 tsp Irish moss at 10
The fermentationFerment at 62F with S04 (0.75 liter starter) for 5-7 days until fermentation reaches terminal gravity.
Take two fresh hatch chiles and three roasted hatch chiles and remove the seeds and stems. Add to beer at ambient temperature for 7 days. Rack off peppers and bottle to 2.5 volumes.