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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Cayenne-Chocolate Stout... YIKES!
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Old 09-01-2009, 02:27 AM   #1
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Default Cayenne-Chocolate Stout... YIKES!

So, a local restaurant called the Surly Girl makes all kinds of Cayenne-Chocolate desserts and I find them delicious. I thought it would be great in a stout. Here's my 5 gallon recipe:

17# 2-Row
1# Wheat 2.2L
1# Roasted Non-Malted Barley 300L
1# Chocolate Malt 350L
1# Flaked Oats
Mash at 155 for 1hr
2oz Willamette (60 min)
1oz Cayenne Pepper (5 min)
8oz Cocoa (5 min)
1056 Yeast

Ended up at 9.1%, but OUCH!!! Way too much cayenne. I love hot foods, but this is hotter than a lot of the Thai food I love. Currently brewing another batch of chocolate stout to blend.

Has anyone used cayenne in their beers before? What quantity did you use? I was trying to make something that will be warming this winter. Unfortunately I just made 5 gallons of chocolate-blazin' sauce.

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Old 09-01-2009, 02:46 AM   #2
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Winter warmers are usually just higher ABV beers... but you're taking it to the next level. I've never been a fan of hot spicy beers, but to each his own.

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Old 09-01-2009, 02:49 AM   #3
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Yes, I do a Chocolate Mole Porter with a combination of my own chile powder (ancho, pasillo, dry chipotles, cayenne, mexican chocolate, cumin and cinnamon.) Finished with cayenne in the last 5 minutes of the boil...

It needed a lot of time to mellow the flavors, and to bring the heat down to a drinkable level (but as I have posted in the tap room, very recently...too many of them and it burns both coming in and going out...)

Type: All Grain
Date: 1/31/2009
Batch Size: 2.50 gal

Boil Size: 2.93 gal
Boil Time: 75 min

Ingredients

Amount Item Type % or IBU
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.33 %
1 lbs Munich Malt - 10L (10.0 SRM) Grain 15.08 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.54 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 7.54 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 7.54 %
0.50 oz Williamette [4.60 %] (60 min) Hops 14.4 IBU
0.25 oz Williamette [4.60 %] (30 min) Hops 5.5 IBU
0.50 oz Williamette [4.60 %] (2 min) Hops 1.2 IBU
0.50 cup Malto-Dextrine (Boil 5.0 min) Misc
2.1 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 1.96 %
2.5 disks Abualita Mexican Hot cocco + 1 tsp my chili powder in Mash tun. 1/4 disk @ 40 and 1/4 disk + 1 tsp Cayene pepper @ 2 minutes.

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Old 09-01-2009, 02:52 AM   #4
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I actually did an Imperial Stout with Cayenne peppers. I used 6 dried cayenne peppers and it was spicy but not over the top. I also added about 12 whole cloves.

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Old 09-01-2009, 02:59 AM   #5
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Revvy, once again you are the man.

How long did it take for the heat to die down?

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Old 09-01-2009, 10:59 AM   #6
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Quote:
Originally Posted by spage View Post
Revvy, once again you are the man.

How long did it take for the heat to die down?
Well at 8 months I thought it was drinkable enough to enter into a couple contests this summer....But like I drukkenly posted back in July,

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Ok, you can take this to the memorial quotes page and post it for prostitution's or posteritie's sake...whatever...but if I ever mention wanting to put cayenne pepper in ANOTHER beer of mine, b1tch slap me please....remind me that I am over 40, and I ALREADY have issues with peeing, let alone peeing out a beer of mine that has cayenne pepper in it.....if my sex life weren't in the pisser anyway...and it having been over a year since "mr. happy" went spelunking in any caves....I would think I had visited one of those three dollar whores that the brothel token I use for coin tosses in vintage baseball from the 1800's would get me...with change coming back....

*owie*

It burns......
Having more that one still is perilous. Actually I have a friend, a woman in her 50's and wife of one of my buddys, who absolutely loves this beer....In fact I think I have on e bottle left...I should give it to her.
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Old 09-01-2009, 12:17 PM   #7
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How long did it take for the heat to die down?
I can only speak to my experience but I made a chocolate chili porter that took several months for the flavors to really come together. It basically went from unbearable to really tasty over the last week of that several months.
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Old 09-01-2009, 02:59 PM   #8
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I am planning on doing something similar, but I am going to just use the lower scoville peppers (pasillo and ancho) so I can get more pepper flavor, without going overboard on the heat.

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Old 09-01-2009, 03:07 PM   #9
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I am planning on doing something similar, but I am going to just use the lower scoville peppers (pasillo and ancho) so I can get more pepper flavor, without going overboard on the heat.
You have two options with those, do a dry powder blend like I did for my chili powder, ground on a coffee or spice mill (if the chilies are dry already a little "dry roasting" in a pan on the stove is a nice trick.)

Or you can steep the dry peppers in hot water and make a tea, I do this alot when using those in cooking. But usually I steep them in chicken broth instead of water...but I don't think you want to use broth in your beer.

Next time I do the porter I am going to add much more abuelita chocolate to the recipe, both in the mash tun and in the boil.
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Old 09-01-2009, 03:33 PM   #10
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Quote:
Originally Posted by Revvy View Post
You have two options with those, do a dry powder blend like I did for my chili powder, ground on a coffee or spice mill (if the chilies are dry already a little "dry roasting" in a pan on the stove is a nice trick.)

Or you can steep the dry peppers in hot water and make a tea, I do this alot when using those in cooking. But usually I steep them in chicken broth instead of water...but I don't think you want to use broth in your beer.

Next time I do the porter I am going to add much more abuelita chocolate to the recipe, both in the mash tun and in the boil.
Thanks for the tips, the tea sounds like a good plan from a control stand point, but I am just doing this to a 1 gallon portion, so I think I will probably just do a dry toast and toss them in secondary until it tastes "right." The alcohol in the beer should help to improve extraction of the capsaicin and other alcohol soluble compounds.

The best results I have had with chocolate is making a paste with cocoa powder and hot water to add to secondary. It seems to give the most rounded profile without having to deal with much foam killing fat.
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