Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Extract Brewing > sirachi IPA

Reply
 
LinkBack Thread Tools
Old 12-13-2011, 05:51 AM   #11
EndlessWinter77
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Portland, OR
Posts: 68
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by hopheaded View Post
sirachi
Could we all agree that the correct name of the sauce is "Sriracha" though... unless for some reason I am mistaken and there is some weird ingredient known as "Sirachi".

Sorry, for some reason its just driving me nuts

__________________
EndlessWinter77 is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 06:08 AM   #12
hopheaded
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Bay Area, California
Posts: 79
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Sriracha it is...I ussually just call it rooster sauce though

__________________
hopheaded is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 09:57 PM   #13
solo103
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: jacksonville, florida
Posts: 210
Default

Yeah I have had a couple dif jalapeno ipa's that were good. I'm going for some heat but also for the flavor of the sirrachi that's why I don't just want to use a pepper.

__________________
solo103 is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2011, 10:00 PM   #14
solo103
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: jacksonville, florida
Posts: 210
Default

Endlesswinter sorry I didn't have a bottle in front of me. Lol. Why argue semantic's just looking for input on the idea

__________________
solo103 is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2011, 01:17 AM   #15
pietro1022
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 31
Liked 1 Times on 1 Posts

Default

It's actually known as Cock Sauce.

__________________
pietro1022 is offline
Lurkmoar Likes This 
Reply With Quote Quick reply to this message
Old 12-14-2011, 01:27 AM   #16
ayoungrad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Newton, MA
Posts: 1,100
Liked 7 Times on 7 Posts
Likes Given: 1

Default

FWIW, this is a made-in-the-USA, CA derived sauce. It is not a true, traditional asian sauce. It think it was created by an asian transplant to CA, but just putting it out there.

Either way, I love heat. I made a habenero/ancho porter that was pretty good. It took second in a local competition in it's category.

IMHO the secret is smoothing the flavor distinction between the heat and the barley/hops. Anchos do this with dark grains because they add a little smoke and a little heat. You can try to figure out what to do with a red pepper sauce, but you are probably better off going back to actual peppers. It's easier to control the flavor with fewer ingredients (like garlic, as above) affecting the taste.

__________________
ayoungrad is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2011, 04:32 AM   #17
solo103
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: jacksonville, florida
Posts: 210
Default

Yeah I know it will be tricky to balance the flavor with those other ingredients that are in the sauce but I want to try something diffrent from what everyone else is doing and I really enjoy the flavor of the sauce and want some of that to.come through not just the heat

__________________
solo103 is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2011, 05:07 AM   #18
hopheaded
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2011
Location: Bay Area, California
Posts: 79
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Ayoungrad...when you did the anchos in the porter did you add them at the end of the boil or do a dry hop thing with them? I made a habenero/pepper beer where i did both, serano peppers for 15 mins and habs in the secondary. The beer had an over poweing pepper taste, like drinking a bell pepper. What was your method?

__________________
hopheaded is offline
 
Reply With Quote Quick reply to this message
Old 12-14-2011, 12:10 PM   #19
ayoungrad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Newton, MA
Posts: 1,100
Liked 7 Times on 7 Posts
Likes Given: 1

Default

I dry hopped both the habaneros and the anchos. I just chopped them and put everything, including the seeds, in a hop bag. Then I tested it every day or two until I had the heat level and flavor I was looking for. My Puerto Rican mother-in-law loved it.

I just remembered something. Have you ever had a michelada? I had some in Mexico and have since had them here. It's basically beer, lime juice and spices. The spices I had were mainly hot sauces, probably because its easier to make. And I had one in MA that had sriracha in it at an asian restaurant. It was really good. I think micheladas are most often made with lagers. The ones I had in Mexico were made with Pacifico.

Also, I just double-checked my sriracha comment above. According to wiki, it IS a traditional thai sauce. Not sure where I heard otherwise. Oh well. Bottom line is I always have at least sriracha, cholula, tabasco and el yucateco on hand. And usually several others.

__________________
ayoungrad is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools