reelseasick
Well-Known Member
How do I do it? dry hop the peppers? does the flavor hit right away when you drink? what hops goes nice with that and can I get the hops flavor to hit before or after the chili flavor (not at the same time)?
That sounds dangerous!What type of beer are you thinking of making?
Depending on the beer style would/should dictate what type of pepper(s) you use and how much.
As an example I made a smoked habanero imperial porter and I used 3 habanero's soaked in rum (to help sanitize them) and let them soak in the secondary for 6 weeks.
Way too much and way too long!
Also here are a couple beers that a brewpub in my hometown brew and that info might help you as well.
Amber Chili Ale
Green Chili Beer
That sounds like a plan - I made an extract stout with coffee and chocolate and 3-4 dried nagas for 4 gallons. Basically the main ingredients of my mole sauce. The beer is called stoutmaskreplica.
The chilis were added dried to the end of the boil.
The beer gave a nice chili-glow when drunk. Not that stingy chilli pain, but a warming sensation on your lips etc. The experience after a chilli burn then. Over time it became more chocolatey from the cocoa in the boil. The chilli heat never died. If I were to do it again I think i'd add some smoked malt to get a chipotle-esque flavour (but i find chipotles may be a bit to mild to get across in beer unless you use a stupid amount). Nice fruitiness from the nagas too. Man i'm going to have to make this again, my girlfriend loved it so it didn't last long!
Enter your email address to join: