the extract in question is oil based.
I had a Belgian Golden Ale at Ladyface that was made with ghost pepper. There was no flavor at all from the pepper, just extreme heat in the back of the throat. Interesting concept, but I was over it long before I finished the glass. I can't imagine having 5 gallons of it.
Could always mix peppers... use some ancho for some earthy peppery goodness and some ghost for the heat. Something fruity like panca to add a berry-like element too.
I did an experiment a while ago and found that mixing was better and more complex for my tastes.
If he's using an extract though I assume all he wants is heat.
I roasted up a bunch of hatch chilies that I'll be adding to a cream ale pretty soon, I expect to get some nice flavor and a little bit of heat out of them.
You will not be disappointed.
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