bovineblitz
Well-Known Member
I'm planning a brew this weekend, it's going to be a lightly hopped pale ale, and after primary fermentation I'm racking it to five 1 gallon fermenters where I will add five different peppers, cut into strips if too large to fit in the opening.
I currently have:
dried Ancho
dried Panca
dried New Mexico
dried Habanero
fresh Serrano (will roast before adding to secondary).
I'm wondering how much of each pepper to put in. It's only one gallon so I don't want to overdo it, especially with the habanero. But with the less spicy peppers, I want to be sure to extract a lot of flavor, especially the berry-like Panca.
I was thinking:
- 1 Ancho
- 2 Panca
- 1/4-1/2 of a habanero
- 1.5 New Mexico
- 1 Serrano
I'm excited to try each one, and then mix and match to find the perfect combination, then perhaps I'll try a 5gal batch with appropriate amounts of each pepper.
I currently have:
dried Ancho
dried Panca
dried New Mexico
dried Habanero
fresh Serrano (will roast before adding to secondary).
I'm wondering how much of each pepper to put in. It's only one gallon so I don't want to overdo it, especially with the habanero. But with the less spicy peppers, I want to be sure to extract a lot of flavor, especially the berry-like Panca.
I was thinking:
- 1 Ancho
- 2 Panca
- 1/4-1/2 of a habanero
- 1.5 New Mexico
- 1 Serrano
I'm excited to try each one, and then mix and match to find the perfect combination, then perhaps I'll try a 5gal batch with appropriate amounts of each pepper.