I'll bet that carboy was fun to clean out....davidr2340 said:
I just polished off my Roasted Chipotle Blonde Ale... I used 6oz. of chipotle peppers, 3 red jalepenos, and 3 green jalepenos. There was quite a bit of heat, with a ton of smokiness! If I do this batch again, I will go with 3oz. chipotles, and 3-4 Jalepenos.
davidr2340 said:
I just polished off my Roasted Chipotle Blonde Ale... I used 6oz. of chipotle peppers, 3 red jalepenos, and 3 green jalepenos. There was quite a bit of heat, with a ton of smokiness! If I do this batch again, I will go with 3oz. chipotles, and 3-4 Jalepenos.
drouillp said:GAWD that looks tasty!
got any left???
Awesome thanks dmtaylor! I'll give that a try. I definitely want a bit of heat, so I'll make sure to by about 10 peppers, then follow your instructions. Looking forward to this experiment!
Aaron what style of beer do you steep your hatch green chili's in?If you want chile flavor, without overwhelming heat, you can use a type of chiles that aren't as spicy as jalapenos or you can de-seed and de-vein the chiles before using them.
I brew a hatch green chile beer every year come chile harvesting season. Hatch chiles are far less spicy than jalapenos (unless you specifically go for the extra hot varietals) so no need to de-seed/de-vein. I use a bushel of peppers for what will be ~10 gallons of finished beer. The day I brew, the chiles go in a drum roaster until the skins are well charred, then I mash them up a little bit and put them in a bucket with some potassium metabisulfite, let that sit there for a couple days. Once fermentation is really active, I dump the chiles into a brew bag, put the brew bag into the conical, and there it sits until kegging. It is essentially a dry-hopping process using chiles. I use a large amount of chiles, >2lb per gallon, and get an intense chile flavor without an overwhelming amount of heat.
Aaron what style of beer do you steep your hatch green chili's in?
TY I have used a Kolsch and chopped up about 12 frozen roasted hatch green chiles that have been thawed and then tossed in the secondary.When I said I "mash them up", I mean I physically break down the whole chiles into smaller pieces with a potato masher. As for the base beer that I brew before adding the chiles as a "dry-hop", it's generally a basic golden ale or lager with a lower hop bill than usual as I find too much bitter to clash with the chile flavor.
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