I want to make my first chile beer what would you recommend? Nothing super crazy hot but enough that would have a nice pepper finish in the end.
Looking to make either a light, amber, or hefe.
Wondering if I should add the peppers to primary, secondary, or in bottling? Should I use dried, frozen, reconstituted, blended?
If you have a link to a really good recipe that I could use that would be even better.