Beer with Hot Peppers
Does anyone know of any recipes using dried Ancho , Chipotle peppers, and Jalapeño peppers? A guy at a brew shop next to me gave me a recipe. I can't find a few of the ingredients. I thought if I could find some more. I might be able to join some of the recipes. Well any way here is the one he gave me:
the Mole’ Porter add ins were all dropped into the Porter Kit boil at the last 15 minutes. They were:
½ lb of Lactose,
½ of a tin (~4oz) of Hershey’s Special Dark Cocoa,
6 cinnamon sticks,
6 Dried Ancho peppers (rehydrate overnight – pull the stems off and coarse chop),
6 dried Chipotle peppers (same treatment as the Anchos),
1 large Jalapeño pepper with the seeds removed – for a little milder on the heat also remove the ribs – cut into strips,
3 vanilla beans split and scraped or 1 Tbsp. of vanilla bean paste,
1 nutmeg shaved into the pot
6-8 oz of oven toasted pumpkin seeds (should be able to find them at Kroeger near the dried peppers, spread out on a cookie sheet and toast at 250-275F for 30-45min. check and stir frequently, some ovens are hotter than others.
At knock out all of this needs to make it into the primary with the wort.
At the end of 4-5 days in the primary rack it to a secondary to finish the ferment.
You can also add a little Pectic enzyme to the secondary to get the finer particles of pepper pulp to settle out.
|
Linear Mode
