MarzBock
Well-Known Member
I want to make a cream ale with the addition of a can of Chipotle Peppers in Adobo Sauce:
http://www.amazon.com/dp/B0000GGHWY/?tag=skimlinks_replacement-20
This is the exact brand I will use. It's a 7oz can, which is about 75% peppers and the rest is the Adobo sauce. The peppers are roasted and split down the middle. The sauce is tomato based with a little vinegar, maybe some oil too (it's really spicy and very tastey). I don't have a can in-hand to look at the ingredients, but under the assumtion that there IS oil in there, I have some concerns:
I am concerned about the effects of the oil on head retention and what-not. I don't have a feel for how MUCH oil becomes a problem, as we are probably talking about less than a teaspoon's worth. The other thing is the vinegar. It is probably about the same amount of vinegar as ketchup, as a % content. I figure there is probably about 2oz of the sauce in the can with the peppers.
I know I could just rinse the peppers off, but damn that sauce is SO good. I don't know if it would translate to a better beer, but I'd like to use it in there if it wouldn't cause problems.
The other thing would be the seeds. I can surely scrape them out of each pepper, as that's how we cook with them. I see some pepper beer recipes that leave them in, and others take 'em out. What is the difference? Just a heat controller, or what?
Thanks for your opinions, especially for those opinions backed by experience
Marz
http://www.amazon.com/dp/B0000GGHWY/?tag=skimlinks_replacement-20
This is the exact brand I will use. It's a 7oz can, which is about 75% peppers and the rest is the Adobo sauce. The peppers are roasted and split down the middle. The sauce is tomato based with a little vinegar, maybe some oil too (it's really spicy and very tastey). I don't have a can in-hand to look at the ingredients, but under the assumtion that there IS oil in there, I have some concerns:
I am concerned about the effects of the oil on head retention and what-not. I don't have a feel for how MUCH oil becomes a problem, as we are probably talking about less than a teaspoon's worth. The other thing is the vinegar. It is probably about the same amount of vinegar as ketchup, as a % content. I figure there is probably about 2oz of the sauce in the can with the peppers.
I know I could just rinse the peppers off, but damn that sauce is SO good. I don't know if it would translate to a better beer, but I'd like to use it in there if it wouldn't cause problems.
The other thing would be the seeds. I can surely scrape them out of each pepper, as that's how we cook with them. I see some pepper beer recipes that leave them in, and others take 'em out. What is the difference? Just a heat controller, or what?
Thanks for your opinions, especially for those opinions backed by experience
Marz
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