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Old 06-22-2009, 02:54 AM   #21
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I just bottled a green chile beer. I roasted two Anaheim peppers (for flavor and aroma) and two Serrrano peppers (all for heat), skinned, chopped, and froze them, then added to the secondary fermentor for a week. I used a blonde ale as the base. At bottling, the chiles are very prominent. Coopersmith's in Fort Collins, Colorado brews an incomparable green chile beer and their website discloses that they use Anaheims and Serranos. I can hardly wait to chill and drink this one. BTW, I think freezing chopped peppers is an essential step - the freeze-thaw process breaks the cell walls, releasing more chile goodness.

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Old 06-22-2009, 03:21 AM   #22
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Seems like boiling the pepper would break them down even more....?

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Old 06-23-2009, 07:29 PM   #23
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Quote:
Originally Posted by pnj View Post
Seems like boiling the pepper would break them down even more....?
Good idea. Plus, I can add the whole pan, peppers and pepper water, to the secondary. I'll have to try that next round.
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Old 06-23-2009, 07:42 PM   #24
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Freeze them in ice cube trays so that you can get them into the carboy.

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Old 06-24-2009, 11:22 PM   #25
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Quote:
Originally Posted by bad coffee View Post
This beer is on my list to brew this summer. I'll probably get away from the pils, though, and go more towards PA.

http://www.homebrewtalk.com/1333917-post1.html

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If it's not an issue of lagering capabilities, you might be surprised. The Great Dane (brewpub) in Madison, Wisconsin has a three pepper pilsner that they brew from time to time. It's quite good.

Also, when adapting a PA recipe just make sure that you go light on bitterness. As anyone who has ordered the wrong beer at an Indian restaurant knows, spicy and bitter do not mix.
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Old 06-29-2009, 09:20 PM   #26
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What are your thoughts about using EdWorts Haus Ale as the base beer for a chilli beer recipe?

I've brewed two batches of Ed's beer but haven't tasted it yet....

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Old 06-29-2009, 09:42 PM   #27
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I haven't tried Ed's yet, either, but I suspect the malt and hops of a pale will get in the way of the chiles. Every chile beer I've had has been a golden or blonde, not too malty and only slightly hoppy.

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Old 06-29-2009, 10:18 PM   #28
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They might, but they aren't going to be nearly as nice. Anaheim is the name they often are sold as. Keep an eye out in the produce aisle. We are spoiled out here. We even have it chopped and frozen, and on our McDonalds cheese burgers!

I think a large, meaty chile/pepper that was roasted would get in the same ball park.
Is anyone brewing them out here at all anymore?
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Old 07-02-2009, 09:08 PM   #29
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Sierra Blanca has taken over Rio Grande and is making a version of Pancho Verde chile beer but I have not had it so I can not speak about it.

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Old 07-03-2009, 02:22 AM   #30
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http://www.homebrewtalk.com/f76/madame-butterfly-88793/
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Looking forward to brewing some beer

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