My third brew was "Tim's Irish Stout." Which was an extract recipe I got from this site (I'm drinking some now). It is the best beer I have made so far. I would like to tweak the recipe and add a very, very, light taste chili (or hot sauce) to the brew. When should I add the chili's and how much? I just want a suggestion of heat in the final product. Here is the recipe:
Recipe Type: Extract
Yeast: WL004
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.043
Final Gravity: 1.008
IBU: ~32
Boiling Time (Minutes): 60
Color: 52 SRM
Primary Fermentation (# of Days & Temp): 14
Additional Fermentation: Bottle Condition
Secondary Fermentation (# of Days & Temp): N/A
Tasting Notes: I am tasting after only a week in the bottle, it is roasty and awesome. In 2 weeks I
4 lbs Light DME
1 lb Roasted Barley
1 lb Medium Crystal(Simpsons)
1/2 lb Black Malt
2 oz. Kent Goldings(pellets)5.3 AA at 60 min.
1 White Labs WLP004 Irish Ale yeast
1 Tsp Irish Moss
Steep grains at 155* for 30 minutes. After steep add water to as much as you can safely boil on your setup(for me it was 4 gallons). Boil for 60 minutes, add all hops at the begining of the boil. Ferment at as low a temp. as you can. 65* is good. Wait 3 weeks after bottling and enjoy.
I like to add chili's to the secondary. The amount depends on the type of chili. I use sorrano peppers for my hot blonde. For your recipe, if you just want a hint of heat, I'd use about 2 frozen or fresh peppers per gallon.
I like to add chili's to the secondary. The amount depends on the type of chili. I use sorrano peppers for my hot blonde. For your recipe, if you just want a hint of heat, I'd use about 2 frozen or fresh peppers per gallon.
I was thinking that the secondary may be the way to go.
I did a little experiment last night. I put two drops of my favorite hot sauce in the bottom of a glass and poured my stout into it. I stirred it a little. I was really good, maybe a little too much burn, but close to what I am looking for.
The hot sauce I used is Horsetooth Hot Sauce The "O" Face. It has orange habanero, cantaloupe, and carrots.
I like to add chili's to the secondary. The amount depends on the type of chili. I use sorrano peppers for my hot blonde. For your recipe, if you just want a hint of heat, I'd use about 2 frozen or fresh peppers per gallon.
I only used one serrano pepper per gallon in my blonde. It was roasted, frozen, then chopped and added to secondary for about 2 weeks. It was really really hot in my opinion. After about 2 months it has started to chill out, so to speak.
Could be the strain of serrano pepper or the fact that I don't chop them up. I normally use 3 sorranos per gallon but just split them in half before I toss em in for 2 weeks. Mine isn't very hot at all, and doesn't linger, just some pepper flavor.
...add a very, very, light taste chili (or hot sauce) to the brew. When should I add the chili's and how much? I just want a suggestion of heat in the final product...
You would likely be surprised at the results of a single serrano pepper in 5 gal.
I wash them, then wipe w/ cheap vodka. Slice into 6-10 pieces and discard the stem and a few mm of pepper. Add to 2ndry for 6-14 days. Add seeds and all.
I have found that 1 pepper allows the full flavor of the brew to make its presence and then 5-8 sec. after swallowing a pleasant heat rises to the palette - NOT extreme heat, but it is noticeable.
I go for 14 days, but you might want to play around w/ contact times.
I just finished off a keg of a AHS's anniversary amber that I put some chillis in and it was a huge success with everyone. I took the full keg to a party on Friday night and it was gone in 5 hrs with at least 20 people trying it (some of which are BMC only) and I got nothing but rave reviews. It has just a touch of heat, light pepper flavor, and a ton of pepper nose (smelled alot like a chilli relleno). I roasted 2 large, whole poblanos under my broiler till the skin was black. Then i put them in the fridge over night to cool. The next day I transfered the amber to secondary and put the peppers (not chopped, stems and all) into a hop bag and threw them in too. The beer was in primary for 3 weeks, secondary with peppers for 10 days, and under CO2 pressure in my kegerator for 4 weeks and I served it with a small CO2 charger. I was worried the oils would kill the head but head retention was excellent and I wish I'd made 10 gallons now.
When should I add chilis to my brew?
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