dmorris3333
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- Jul 12, 2006
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I'm planning on brewing a chile beer this weekend for SWMBO for Cinco de Mayo. I found a recipe that calls for 1 pound of roasted green chiles. I'm looking more for a nice chile flavor and not so much heat that you can't drink it. The recipe is very vague on how to handle the chiles besides roasting them. I'm planning on sanitizing them in a small pot of boiling water and then adding chiles and water to my fermenter. Would you recommend cutting up the peppers or leaving them whole? I had thought about putting them in a grain bag to minimize any seeds and pieces. Any help would be appreciated.