Does anyone have any experience with crushed red pepper flakes in a beer? I was fiddling around with an APA recipe and got it in my head that red peppers would be delicious.
I was thinking about possibly "dry hopping" this beer with red pepper flakes. From what I've read in other threads, more boiling=more heat? I'd like to add just a small taste of red pepper. Any thoughts?
-7lbs Extra Light DME
-.5lbs Crystal L20
-1 oz Chinook (14 AA) 60
-1 oz Chinook (14 AA) 20
-1 oz Cascade (6 AA) 5
-1 oz Cascade (6 AA) Dry.
-1/2 Teaspoon red pepper flakes?
Any feedback/advice would be much appreciated.
I'm going to sneak in with the flowers and look innocent.