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-   -   Chipotle Chilis (http://www.homebrewtalk.com/f12/chipotle-chilis-347411/)

msinning 08-13-2012 06:41 PM

Chipotle Chilis
 
Making a blonde ale and im gonna add some chipotle chilis to the secondary. Anyone have any input as to home many and for how long the chilis should be kept in the fermenter? Don't want it to be too overpowering.

beertroll 08-13-2012 09:39 PM

Chili beer is still on my to-do list, but I think 3-5 chilies would be a good amount to experiment with. Add them to the secondary, and then just taste a sample every couple of days. When it gets to the amount of spice you want, rack it off the chilies.

cheezydemon3 08-13-2012 09:44 PM

If you mean true chopotles in adobo, FORGET IT!

If you want to smoke some jalapenos, go for it.

the adobo would be impossible to wash entirely without losing a lot of flavor, and the oils would still be there somewhere.

beertroll 08-13-2012 10:02 PM

There's a spice store in my area that sells chipotles without the adobo sauce. I've also seen them at the grocery store from time to time, though those looked way overdried.

lou2row 08-13-2012 10:53 PM

I had a bumper crop last year of jalapenos. I smoke/grilled them for half an hour and got them lightly dried. Peeled them, seeded them, and diced em up. We put them in ice cube trays and then would just use them for cooking. Three cubes went in my chili Texas Red beer. I could have upped the amount. Has a smooth smokey taste with just a hint of heat.

bobbrews 08-14-2012 01:55 PM

Dried Chiles:

Deseed/Destem - Toast - Rehydrate - Chop - Use

cheezydemon3 08-14-2012 03:27 PM

Quote:

Originally Posted by bobbrews (Post 4329443)
Dried Chiles:

Deseed/Destem - Toast - Rehydrate - Chop - Use

.......Dried does not equal smoked. Not smoked does not equal chipotle.

Drying chiles does just about insure sanitation though.

bobbrews 08-14-2012 03:29 PM

Quote:

Originally Posted by cheezydemon3 (Post 4329705)
.......Dried does not equal smoked. Not smoked does not equal chipotle.

Drying chiles does just about insure sanitation though.

??

You're confused. I said to use dried chiles (not fresh, or canned, etc). And chipotles are smoke-dried jalapenos.

cheezydemon3 08-14-2012 03:41 PM

Quote:

Originally Posted by bobbrews (Post 4329712)
??

You're confused. I said to use dried chiles (not fresh, or canned, etc). And chipotles are smoke-dried jalapenos.

Quote:

Originally Posted by bobbrews (Post 4329443)
Dried Chiles:

Deseed/Destem - Toast - Rehydrate - Chop - Use

Not trying to pick a fight, must be a mis-understanding somewhere, but you went from fresh to dried and din't mention smoke, a necessary component of chipotles.

bobbrews 08-14-2012 03:43 PM

When did I use the term fresh or smoke in the initial statement? Chipotles are smoke-dried chiles; that is commonly understood.

I was simply showing the OP how to use dried chiles in simple, ordered steps.


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