Chile Pepper Beer????

reelseasick · 09-18-2008, 02:32 AM

How do I do it? dry hop the peppers? does the flavor hit right away when you drink? what hops goes nice with that and can I get the hops flavor to hit before or after the chili flavor (not at the same time)?

HarvInSTL · 09-18-2008, 08:12 AM

What type of beer are you thinking of making?

Depending on the beer style would/should dictate what type of pepper(s) you use and how much.

As an example I made a smoked habanero imperial porter and I used 3 habanero's soaked in rum (to help sanitize them) and let them soak in the secondary for 6 weeks.

Way too much and way too long!

I'd stick with putting them in the secondary (dry hop as you say) and taste it on a regular basis. Once it gets to the point of pepper taste/flavor/heat rack it off and keg/bottle it.

Also be aware that the flavor/taste may diminish over time but from what I can tell so far the heat does not.

Here is my Smoked Habanero Imperial Porter recipe

Also here are a couple beers that a brewpub in my hometown brew and that info might help you as well.

Amber Chili Ale

Green Chili Beer

brewt00l · 09-18-2008, 10:29 AM

BYO - Hot! Hot! Hot! Brewing with Chili Peppers

I added mine to the last 10 mins of the boil. It's a interesting sensation where you get the heat not not as much up front pepper flavor.

Jim Karr · 09-18-2008, 11:04 AM

Brewpastor won a medal for a chili beer. Check out his recipe pulldown. It should be there.

reelseasick · 02-22-2009, 01:24 AM

Just had club comp (WHALES) and came in 3rd of 17. Bottle was a gusher and then, the chili popped out of the bottle like a happy monkey at the zoo. A youtube moment. I'll have to try to do it again and record.

dboblitt · 02-22-2009, 03:27 PM

I just made a pale ale base and the put some jalapenos in the primary and then jalapenos and seranos in the secondary. It has a good chunk of heat with some pepper flavor too. I did roast all of the peppers before putting them in the fermentor too.

TexasSpartan · 02-22-2009, 04:06 PM

Quote:

Originally Posted by HarvInSTL

What type of beer are you thinking of making?

Depending on the beer style would/should dictate what type of pepper(s) you use and how much.

As an example I made a smoked habanero imperial porter and I used 3 habanero's soaked in rum (to help sanitize them) and let them soak in the secondary for 6 weeks.

Way too much and way too long!

That sounds dangerous!

Quote:

Originally Posted by HarvInSTL

Also here are a couple beers that a brewpub in my hometown brew and that info might help you as well.

Amber Chili Ale

Green Chili Beer

That Amber Chili Ale sounds good. I've been wanting to make a chili pepper beer and I've been kicking around different ideas for the base beer. An amber sounds like a good base beer.