Chili Beer - Page 2

brew2you · 12-14-2009, 01:41 PM

Thanks for the advice! Now I'm really wanting to try this!

spence21989 · 01-04-2010, 05:21 PM

I tasted my chili beer a couple days ago that I bottled on 12/16. It was very nice overall. A little vegetable taste but you could really taste the chili. The hotness was not overpowering and left just a little kick on the tip of your tongue. the 1 ancho per gal seems like a good place to start but I have read that ancho can vary in hotness...maybe adding 1 or 2 small very hot peppers to a 5gal batch on top of the ancho's would be interesting and give a little more kick if desired.

**cheezydemon3** · 01-04-2010, 05:24 PM

I did 5 habaneros in 5 gallons once. I roasted them slightly over a flame and dumped the hot pods into secondary.

It was a basic pale ale with bullion hops.

It turned out great, but was so freaking HOT.

It is amazing how much heat is imparted.

TeufelBrew · 01-04-2010, 05:27 PM

My favorite is Billy's Chili's from Twisted Pine. They do a wheat beer with peppers in secondary. I believe they do a taste of the chili's to determine how hot they were and used around 1/4 to 1/3 lb per five gallons.

If the peppers are too hot, seed and remove ALL the white pith inside the pepper. Soak in vodka overnight or blanch in boiling water for a few minutes.

Handle · 01-07-2010, 02:16 PM

I'm still looking to try a really good chili beer. I've tried Rogue's Chipotle Ale and thought it was decent, but I want something hotter. There was also something a little too overwhelming with the spice -- not from a heat standpoint, but just maybe too much going on.

What do you guys think some of the better styles are for a chili beer? Pale Ale, Amber Ale, Cream Ale, etc.?

And you guys might think I'm crazy, but what do you think about adding peppers to something with a maltier backbone, like a Mild or an ESB? I think the latter would be particularly good.

jitteringjr · 11-25-2010, 08:43 PM

Quote:

Originally Posted by cheezydemon3

I did 5 habaneros in 5 gallons once. I roasted them slightly over a flame and dumped the hot pods into secondary.

It was a basic pale ale with bullion hops.

It turned out great, but was so freaking HOT.

It is amazing how much heat is imparted.

I'm thinking about doing a roasted habanero dunkelweisen and roasting the pepper skins and throwing them into the secondary. Can you or anyone else tell me if you added the seeds when you say "hot pod"? I've cooked with habaneros before and the heat is mostly in the seeds and the flavor more in the skins.

**cheezydemon3** · 11-26-2010, 12:51 PM

I didn't de-seed jitteringjr, it would seriously reducethe heat.