Chili Pepper Milk Stout anyone?

eschatz · 12-22-2008, 10:12 PM

I was just thinking about formulating a recipe for a beer like this. Maybe I'll drop a Serrano pepper in a bottle of mackesons and recap. It would be flat but I think it might give me an idea without doing 5 gal of such an experimental beer.

So, whatcha think? Chili Pepper Milk Stout?

goose_on_fire · 12-22-2008, 10:16 PM

Hm, if it's anything like adding a dash of cayenne to hot chocolate, then it could be winner...

eschatz · 12-22-2008, 10:17 PM

That's what I'm thinking. Smooth sweetness with a little kick.

heinz57 · 12-22-2008, 10:24 PM

That sounds pretty good to me.

Do you have a base milk stout recipe that you're going to use, or do you plan on starting from square one?

eschatz · 12-22-2008, 10:27 PM

I have never done a milk stout. I'd probably look for something around the Mackeson XXX. However, I understand Left Hand has a good one, I haven't tasted it in so long I need to get back. It's just a style that I'm not that familiar with really. But my tastebuds tell me it will work.

Does anyone have a good base recipe? It would need to be pretty damn sweet.

heinz57 · 12-22-2008, 10:31 PM

Left hand's Milk Stout was what I had pictured too.

I found a recipe here: Milk Stout

eschatz · 12-22-2008, 10:43 PM

I see what you've got there. I think my new bag of Maris Otter will be christened with this puppy.

**DeathBrewer** · 12-22-2008, 10:46 PM

Mix Rogue's chipotle ale with their chocolate stout sometime. it tastes wonderful.

eschatz · 12-22-2008, 10:48 PM

I've never had either.

MrNate · 12-23-2008, 03:54 PM

Here's mine:
http://www.homebrewtalk.com/f12/hot-chocolate-stout-recipe-lessons-learned-88411/

Takeaway: Next time I will cut back the IBUs to about 25-30, add 1/2lb more lactose, and bump up the heat with at least 3 tabascos, maybe 4. Also thinking about cacao nibs next time; either in the mash or in the boil or maybe both. The powdered cocoa settles out.

But otherwise it's pretty good. I've been serving it hefe-style, swishing up the cocoa sediment into suspension.