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Cheesefood · 12-07-2005, 03:38 AM

I had the most fantastic habanero-brau at the HBS. The brewer wasn't there to provide the recipe, but if I can get it from them I'll post it.

cowain · 12-07-2005, 04:13 PM

I had some from the Dam Brewery in Dillon, CO one time. Really good brewery most of the time, but that beer was the nastiest bunch of mess I've ever had. Ewww, it gives me shivers just thinking about it.

DelPlaya223 · 02-11-2008, 02:02 AM

I made a good Jalapeno Pale Ale not too long ago. It came ou tasting real nice, not too hot, just good jalapeno flavor. The trick is to cut the insides out of the peppers, put them in boiling water for about 30 seconds and then put them right into cold water. After you have done that, add them to the boil for 30 minutes in a muslin sack.

I added about 10 peppers to 5 gallons of wort. The beer was a little on the hot side right after bottling, but it mellowed out quickly and after a month it was perfect.

waynea_ns · 03-02-2008, 03:26 PM

Garrison brewery in Halifax makes a jalapeño ale. Spicy but nice for sure.

homebrewer_99 · 03-02-2008, 03:44 PM

Quote:

Originally Posted by Genghis77

How many habeneros to add to a pepper beer?

I added the first ones right to the bottle.

Last pepper brew I used 3 medium Serrano chili's without the rib (where the heat is) and got a really light pepper flavor but no heat.

**Yuri_Rage** · 03-02-2008, 03:56 PM

To me, jalapeños and especially serranos are mostly just hot and lack good flavor. I would use a chile with more flavor and less heat. Perhaps poblanos or some of the famous Hatch chiles from New Mexico.

I recently had the opportunity to try the chile beer from Rio Grande Brewing (which, I think, is the brewery that BrewPastor used to operate). It was fantastic. The chile flavor was quite dominant, but the heat was subtle. It's certainly not a session beer, but a single pint was very enjoyable.

cuinrearview · 03-02-2008, 07:57 PM

+1 for not a session beer! Last weekend I was fortunate enough to try a jale. beer at the Michigan Brewer's Guild's Winter Beer Festival. I have recommended it to everyone as the most unique thing I tried. I really liked it, although SWMBO did not. It would be great to take to a party where a few could try it. The one I had was called Ring of Fire from Arcadia Brewery in Battle Creek. The pepper was neck and neck with the malt, so much that I didn't percieve hoppiness(although this was well into my drinking day

)

jakebays · 05-05-2008, 07:57 PM

I just bottled my first real Green Beer. (Healthy Beer?)

Wheat Beer w/ 1 lb of roasted de-seeded hatch chilies. + 32 oz of the organic green juice to get the spirulina, chlorella, and wheat grasses and other good things.

This tasted FUNKY at bottling. I will now wait...

BTW. It was not green!

cheezydemon · 05-05-2008, 08:08 PM

I brewed an awesome pepper beer last year.

I recommend light bittering with bullion hops and no aroma in a pale ale or lager.

I roasted my peppers and tossed them into the secondary, effectively "dry habing".

The heat is so soluble in the beer it isn't funny.

6 habs in 5 gallons resulted in fire water.

It tastes great but most people can't take the heat.

Adjust accordingly!

MriswitH · 05-06-2008, 05:04 PM

My buddy Eric and I just made (his second) batch of Jalapeno beer.

Here is the recipe we used (vaguely from memory)

4lb Coopers Extra Light
1/2lb Crystal 60
2lb 6-Row
1lb 2-Row
1.5lb Honey

2oz Amarillo @ 60min

Single infusion mash at 148 for 60 minutes. Batch sparged at 170 to get about 3.5 gallons and did our boil.

In secondary he added about 5oz of Jalapenos to some maple syrup and simmered then racked on top of it.

Ended up owning our efficiency and getting around 6.5% out of it. A bit of added spice and great hop bite to it also.