efkrug
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- Aug 7, 2013
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I'm going to spice up a chocolate stout extract/steeping grains recipe with habanero. Going for some flavor, some heat in the background behind the chocolate without overdoing the spice. I was thinking I would slice and roast, possibly a vodka soak, put some in the last 15min of the boil and then test out a few different quantities in the secondary. Any Habanero handling/use suggestions?