Chili Beer

Clayton79 · 02-26-2006, 09:25 PM

Do'nt think I've posted on here but can't find an answer for this Question?
I would like to brew A Chili beer (using Habanero chilis (VERY HOT)).
I do not use all grain.
The question I have is:
What would you recommend for a Basic Recipe? Would a basic Pale ale recipe work?
I understand that I would have to Dry Hop the Peppers, How would I sanatize the peppers (or do I need to?).

Thanks in advance for any info.

Clayton79

drengel · 02-26-2006, 09:47 PM

something light like a APA would be good. if you are doing it dry then give the chiles a quick boil, or sanitize them in hot water. you can addd them at the end of the boil though.

SteveM · 02-26-2006, 09:52 PM

I have been thinking about something along these lines for my next project. What about using one of those little four or five ounce bottles instead of actual peppers? I suppose the bottle would have to be checked to make sure there are no preservaitves. I have a ton of them (everyone knows I like them so they turn up all the time) and this seems like an interesting beer.

drengel · 02-26-2006, 10:01 PM

are you speaking of the bottles of hot sauce (like tabasco or whatever). the p[roblem with those is that vinegar is the primary ingredient, and i wouldnt be putting vinegar in beer if it were up to me.

DAAB · 02-26-2006, 11:01 PM

I've made chilli beer using dried capsicum (sp?) chillies. Dried chillies seem to give up their heat better when boiled. I boiled them with the priming sugars in a little bit of beer before adding to the bottling bucket.
I like very hot food but my advice would be to forget the macho I eat chillies for breakfast and rub the seeds in my eyes as a pick me up attitude and start with a small quantity, I started with 3 per gallon but when I make it now I'm down to 1 per gallon in order to let the flavor of the beer come through.

**Beermaker** · 02-26-2006, 11:17 PM

I was thinking of adding my jalapenos when I go from primary to secondary for a week. I figure the alchohol content will help kill any bacteria that may be riding on the peppers. And 7-10 days in secondary will give it a good kick if I slice them long ways and leave the seeds in tact. What do you think? I am also using a good APA recipe for the beer.

drengel · 02-26-2006, 11:20 PM

the jalapenos might give off more of a green flavor than heat, other than that it sounds good if youre not that worried about contamination. i'd at least run them over a quick flame.

**Beermaker** · 02-26-2006, 11:35 PM

So how do you think I should add them? Primary?

homebrewer_99 · 02-27-2006, 05:25 AM

True. Jalapeno's will give off a green pepper flavor and not much heat. I've cured that though.

Here's what you do if you just want the heat:

Cut 2 medium-large peppers into really thin slices (leave the seeds in). Add to 2.5-3 C water and boil for 5 mins. Strain.

My current chili beer has 10 oz of peppers added to the boil. All I really tasted was the "green". I made a tea similar to what I've described and added 1.25 C pepper tea to 5 gals and there is some noticable heat. Doubling up on the tea should be enough heat for anyone. Be sure you don't add any more than 1.5 C initially and mix it in thoroughly before sampling. Add more to taste after that.

cweston · 02-27-2006, 12:44 PM

Habaneros are known to lose a lot of that unique flavor they have with even brief cooking: I might be more inclined to try soaking them in a small amount of vodka, then putting them in the secondary (vodka and all?).

I love habanero chiles and I love beer (duh), but I'm not sure the combination sounds that appealing to me: it could easily become wickedly hot.