Brewed my own take on Le Chouffe Houblon (Belgian Pale Ale) and dry hopped my CCCA (Chinook, Columbus, Cascade, Amarillo) BIPA.
It's a good day!
Originally Posted by FooMannChew
Today will be a Smokin' Hot Blonde Ale- Blonde ale with smoked chipotle peppers added at end of secondary (to get its name)!
1.) Does the smoke actually come through on the peppers and into the beer?
2.) What process do you use to smoke the peppers? What kind of wood?
3.) Do you devein/deseed the pepper and/or chop them up?
I've been planning on doing a habanero kolsch this summer... Curious on how others do pepper beer. Most seem to smoke the peppers.