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- Product Details
Although it may seem a bit unusual, the dark, rich flavors of porter are the perfect pairing for chipotle peppers. The peppers have a dark, dried fruit character that draws out the flavors of crystal malt, while the smokiness of the peppers adds depth and complexity to smoked malt. Add in subtle notes of roast and bittersweet chocolate delivered with a spicy kick and you've got yourself a bold brew that’s sure to raise a few eyebrows.
Enjoy a recipe that clinched the Silver Medal at the highly competitive 2013 National Homebrew Competition.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Smoke Bomb Imperial Smoked Chipotle Porter Recipe Kit Brewing Instructions Regional Style USA Original Gravity 1066 Total Time to Make 6 weeks
- 4.8 / 5.019 ReviewsJust too much smokeAlthough it wasn't terrible, it just wasn't to my liking. If you favor heavy smoke in your beer with come chipotle heat this ones for you.April 6, 2018Purchased
5 months agoWonderfulThe smoke and heat really come through nicely and blend with the porter character perfectly. I brewed it for the winter months, but could also see myself enjoying this sitting around a campfire on a summer night.December 13, 2017Purchased
5 months agoFantastic!I was extremely pleased with this beer, and of the beers I have made I think this is my favorite.
I like mildly spicy food (but not to the point of painful.) The kit recommends only leaving the smoked chipotle peppers in a few days, but I left them in for two weeks to get maximum flavor.
Two weeks on the peppers gave it a fair amount of heat, however it is not too much. I made sure to take the seeds out (I recommend gloves for this - I did not use them, but even after washing hands several times with dishwashing soap, I would still find my face burning if I touched it.)
The heat hits the back of your throat just after you swallow, but does not linger except for maybe 20-30 seconds.
The somewhat sweet smoky chipotle flavor is very forward, which is exactly what I wanted. A friend of mine liked the beer enough that he expressed interest in buying it from me.
This beer is the first on my list of beers to make again!
(I would like a bit creamier mouth feel next time, so I may add some lactose to it and see how that does.)October 27, 2017Nice pepper flavor.Tastes great. Pepper flavor really comes through. It is not overpowering. Would definitely brew again.September 20, 2017Purchased
over 2 years agoLost of flavor.My absolute favorate. Wish it had less smoke and more chocolate flavor. Will have to play around with recipe to perfect, but seriously IRS amazing the it is.May 21, 2017Purchased
1 year agoSmokey with some heatThis is a delicious beer. It is smooth and Smokey going down then the heat hits after. It was easy to make and tasted great with minimal aging.April 22, 2017Purchased
over 2 years agoCould be one of my favsI've got a feeling my first keg of the Smoke Bomb is nearing the end... It's hard to say no to another! I agree with other comments... the instructions warn about letting it get to spicy, but I wish I'd added more peppers for another day- they supply plenty, but I only used perhaps half. Next time, I'm adding more!
This goes great with smoked cheese, and if I have any left by the weekend, I'm smoking ribs and this will be the beer to go with those!January 10, 2017A fine brewI have brewed this kit multiple times as it has become a family favorite. It produces a full-bodied, flavorful porter with a "grace note" of the chipotle in the finish.September 16, 2016Muy bien echo!This is my second batch of this porter. Two things I did different from the first is using three muslin bags to hold the grains and used all of the peppers. Brewed on 5/1/16 as my 34th batch. Got an OG of 1.068. on 5/21 I put the peppers in the primary fermenter. The first batch wasn't as hot as I would have liked it so for this one I broke up all the peppers and put them in a bag along with the seeds. Three days later I decided to bottle and had an FG of 1.016. The hydrometer sample was out of this world: smokey, great porter taste, not a thin porter like the first one, and some heat. Now, two months later it is excellent. There is a smokey taste on the front end followed by a rich chocolaty-coffeey porter taste, and then heat on the back of the throat after it goes down. The head is tan and the beer is black. This is a beer to be sipped and enjoyed.August 3, 2016
- Browse 3 questions Browse 3 questions and 9 answersDo I only need one pk of dry yeast for this beer (Safale US-05), based on O.G. of 1.066?BEST ANSWER: I use a 1 liter starter for this beer. I use Beersmith to determine how much yeast to use. You don't want to over pitch or under pitch.
Cheers!After cutting the peppers and removing seeds should the peppers be sanitized in vodka or another way?BEST ANSWER: Shame on me I assumed the peppers being roasted and sealed would be ok . I infused the peppers without sanitizing them. The beer came out fantastic. I did a little research and baking the peppers at 200 degrees for 15 minutes should do the trick. I suppose soaking the peppers in vodka or rum would workCan i boil the chipotle?
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