I've got a quick question...
So, I was all fired to try out the Smoked Chili IPA recipe that I tweaked from BYO:
6 lbs Briess 2-Row Brewer's Malt
2 lbs Briess Smoked Malt
2 lbs Weyerman Cara Foam
1 lb Briess Special Roast Malt
1 lb Briess 2-Row Caramel 40
1 oz Chinook (11.5% AA) @ 60 min
1 oz EKG (5.9% AA) @ 30 min
1 oz US Fuggles (5.1% AA) @ Flameout
Wyeast American Ale II (1272)
1/2 lb Oak Chips
1 Serrano Pepper @ 60 min
10 Chipotles added for two weeks
So the PLAN was to slice/seed the Serrano and drop it in at 60 minutes. Then, rack to secondary and let it sit on the Oak Chips and Chipotles for 2 weeks. Then keg, condition and enjoy possibly the best Smoked Chili Beer I've ever tasted...
Then I got distracted this morning, and TOTALLY forgot the Serrano in the boil. It's in the fermenter, and I still plan on adding the Oak Chips & Chipotles. I'm thinking about also adding the Serrano to get a little more of a kick. It's only one, so I don't think it will be too much - but has anyone added a strong pepper like that in a secondary vice the boil??
So, I was all fired to try out the Smoked Chili IPA recipe that I tweaked from BYO:
6 lbs Briess 2-Row Brewer's Malt
2 lbs Briess Smoked Malt
2 lbs Weyerman Cara Foam
1 lb Briess Special Roast Malt
1 lb Briess 2-Row Caramel 40
1 oz Chinook (11.5% AA) @ 60 min
1 oz EKG (5.9% AA) @ 30 min
1 oz US Fuggles (5.1% AA) @ Flameout
Wyeast American Ale II (1272)
1/2 lb Oak Chips
1 Serrano Pepper @ 60 min
10 Chipotles added for two weeks
So the PLAN was to slice/seed the Serrano and drop it in at 60 minutes. Then, rack to secondary and let it sit on the Oak Chips and Chipotles for 2 weeks. Then keg, condition and enjoy possibly the best Smoked Chili Beer I've ever tasted...
Then I got distracted this morning, and TOTALLY forgot the Serrano in the boil. It's in the fermenter, and I still plan on adding the Oak Chips & Chipotles. I'm thinking about also adding the Serrano to get a little more of a kick. It's only one, so I don't think it will be too much - but has anyone added a strong pepper like that in a secondary vice the boil??