I would really like to try my hand at chile beer. Do you think it needs to be cold lagered, or do you think an amber ale or IPA could benefit from chile "hopping" in the secondary?
I would really like to try my hand at chile beer. Do you think it needs to be cold lagered, or do you think an amber ale or IPA could benefit from chile "hopping" in the secondary?
Greg
It doesn't need to be lagered at all, but I would go with a less hoppy style however. A less hoppy amber would be nice, although I also like mine to be dry, with no crystal to let the roasted chile flavors come through.
__________________ Before I learned to brew I was poor, sober and lonely. Now I am just poor.
Great, I will look for an AG or PM amber ale recipe then. How much chile do you plan on putting into the secondary? Do you blanch them to sanitize them or just toss them straight in?
New Mexican Chiles are a sub-species of Anaheim. Most of the famous ones are from the Hatch area or Chimayo.
The level of capsacin is supposedly tied to the climate of these areas. I think that NM chiles have a wider and deeper range of flavor and hotness as compared to Anaheim.
Terrior for Chiles?
As for recipes for the base beer. I generally use a variant of Jamil's Cream Ale (eminently googleable) . Other base beers are Pilsners and Blonds.
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