advice on using chilis

bf_brews_beer · 05-01-2009, 04:10 AM

this is going to be my first batch (I will be coached by my boyfriend who has plenty of experience) but I want to make chili smokey beer kinda like rogue's chipotle, any suggestions?

scinerd3000 · 05-01-2009, 04:33 AM

my buddy just brewed a stout and added canned chipoltles to it. Honestly i thought he was crazy and that it would taste like ****, but when i tried it it had a nice balance. You need to wash off the adobo sauce if you use canned, but dried would be best....

snailsongs · 05-01-2009, 09:38 AM

add them at last 5-10 minutes of the boil, maybe a few in secondary too. I made a chili pepper IPA and I used about 4-5 Ancho chili's (these are large dried chili's, like the size of your hand). I tore them into large chunks and tossed everything into the boil at 10 minutes......it turned out to be the perfect amount of heat, though in such a hoppy beer I didn't taste much else......If you want a smoky flavor you might back up the chipotle's with a small amount fo rauchmalt.

bbrim · 05-01-2009, 10:01 AM

I added to roasted jalapenos to a batch of stout recently. I steeped 2 peppers in 2 cups of boiling water for about 10 minutes, then strained out the jalapenos and added the extract to my bottling bucket. I added this to 2 gallons dry stout. I had already bottled 3 gallons so I was able to do a side by side comparison. Mmmm it was delicious and liked by many.

bf_brews_beer · 05-01-2009, 09:50 PM

Quote:

Originally Posted by snailsongs

add them at last 5-10 minutes of the boil, maybe a few in secondary too. I made a chili pepper IPA and I used about 4-5 Ancho chili's (these are large dried chili's, like the size of your hand). I tore them into large chunks and tossed everything into the boil at 10 minutes......it turned out to be the perfect amount of heat, though in such a hoppy beer I didn't taste much else......If you want a smoky flavor you might back up the chipotle's with a small amount fo rauchmalt.

what is Rauchmalt? Is that something we could find at our local brewer supply?

**culaslucas** · 05-01-2009, 09:59 PM

I tossed a few dried chiles (diced) into the boil (10 min) and put some in an herb ball into the secondary - you'll want to check it daily to get the right chile flavor...

I steamed mine for 10 minutes before adding them into the 2ndary

RadicalEd · 05-01-2009, 11:37 PM

My advice is to not get into a "man-off" with your brew buddies while preparing the chilis...Trust me, habanaros hurt after a while.

homebrewer_99 · 05-02-2009, 04:50 AM

Quote:

Originally Posted by bf_brews_beer

what is Rauchmalt? Is that something we could find at our local brewer supply?

Rauch is German for "smoke". It's a smoked malt. Yes, they should have it.