Originally Posted by StompingClover
Not sure how much help this'll be. I brewed a peach habanero saison. I used 5 dried habaneros 30 mins in the boil. I didn't use any in secondary as I wasn't looking for the heat as much as I wanted the habanero flavor. Turned out great. I got good habanero flavor on the back end. I talked to another guy who used habaneros in secondary. He said to be careful...3-5 peppers for a 5 gal brew and only 3-5 days in secondary.
That's definitely some help since I'm lost on this one. I also was thinking that something in the boil would probably kill the heat but help bring out some of the flavor? Not sure. Then the ones in secondary would bring out the heat of the pepper. And would grilling it help bring out some smokey flavor or would that ruin the pepper?
Also, a simple grain bill. Probably something like
12 lbs 2 row
8 oz crystal
Lower IBU's maybe like 40-50?
Another thing I'm wondering is since a lot of my Corona and Tecate drinkers like lime might there also be a way to get some citrus hopped character in there or would that muddy it up? Cascade for aroma and dry hop I was thinking wouldn't over power the pepper?