dneubeck85

Recipes 

I'm thinking I will add as a secondary after roasting a pepper

a_hard

Recipes 

Do you remove the seeds and ribs?

45_70sharps

Recipes 

That is a tough question to answer.
If it were a commercial beer, you would want to just be able to detect the pepper. No more than that or you limit your buyers.
For your own use, that's hard to say without sitting down do a thai dinner with you.

I want to make a pepper beer also so be sure and post your results.
I want a bit of heat, but quite a bit of the flavor from the pepper.
I just had some shock top end of the world wheat beer last night.
It has peppers and spices in it.
You can taste the heat, but it's not strong. I also didn't get a lot of the fresh pepper flavor that I want in a pepper beer.

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Let's see if I keep this updated!

On tap
Black Butte clone

In secondary
Pumpkin ale

In primary
Honey wit

Up next.. Firestone Union Jack clone

metanoia

Recipes 

The seeds and ribs are where all the spice is, so remove or keep according to taste.

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Gertrude Street Brewing
Primary: SMaSHing Bitters [ESB], Hefeweizen
Bottled: Gingerbread Brown Ale, Two Hearted Ale clone
On Deck:

Thinking about racking to a secondary? Read this first.

tally350z

Recipes 

Yea its all to taste. If you want alot of spicy flavor in the beer mixed with a little pepper than leave the seeds in. If you want good pepper flavor with a little spice, then roast the peppers remove the seeds and add..

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Drunken Tortoise Brewery
Primary - Indian Brittish Ale, Belgian Pale, American BarleyWine, Partigyle from BarleyWine.

Secondary - Hibiscus Mead.

Kegged- Slightly Smoked APA,
Dry Irish stout.
Bottled - Rum Oaked Porter.

dneubeck85

Recipes 

Ok guys....tasted the first bottle of the beer I made....I used quite a bit of pepper in the beer. Followed it up with some hot sauce when I bottled. Came out great!! Nice pepper flavor with a nice kick on the back end!! Happy with this beer!!

Oddball

Recipes 

I did a one gallon batch with three roasted jalapenos in the secondary and it had a major kick. I enjoyed it but it was overkill for most people. I would go with one small roasted jalapeno without the membrane/seeds. I have also always wanted to try using a can of roasted green chili's just because I think it would give a nice flavor/aroma addition without too much heat.

On a similar topic, I recently did a honey black pepper saison that turned out really well. I used one tablespoon of ground black pepper in the boil and it added some nice finishing notes....

dneubeck85

Recipes 

I used a roasted jalapeño, a roasted Serrano. Added nice flavor but no heat. Then added two dried chili peppers from the garden. Still not enough heat. At bottling I put 1/2 tsp hot sauce in each bottle. Hell of a kick!!

Qhrumphf

Recipes 

How much is "quite a bit of pepper" and how much kick are we talking about? Comparable to what? Eating a raw jalapeno? Hotter? Did you add seeds/ribs?

My problem with this technique, especially for those of us who haven't tried it but want to, is that so much what is "spicy" is subjective. Too much heat for some barely registers for others.

I'm planning up a smoked porter, split in secondary into 5 separate 1 gallon batches, with jalapeno, serrano, habanero, ghost, and then all 4 peppers

I'm thinking of doing a whole pepper in each, roasted, and I'll probably deseed/derib the first three. The ones with ghost I'm going for pure fire.

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Up Next: Saison, Tripel
Primary: Accidental Lambic
Secondary: Chili Pepper Smoked Porter(s)
Bottled: Brett B. Tripel, Dubbel, Robust Porter, Black IPA, Cal Common, Chinook/Vienna SMaSH, Kolsch, APA, ESB, Oatmeal Stout, Tafelbier

Hulud

Recipes 

i did a poblano smoked porter. i cut out the seeds and membrane so there was no heat but there was pepper flavor. i am too worried about not wanting to drink something that makes me feel hot until i find a beer that i can sample first haha

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King's Court Brewing Co. Est. 2011
"Drink with a divine right"