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Old 02-26-2009, 09:52 PM   #1
Sep 2008
Posts: 11

I have had a request for a Jalapeno or chili flavored beer for a friends B-day the end of summer. I wanted to check with the group here to see if anyone has a tried and tasted recipe that they would like to share.

I'm thinking pretty light or possibly red ale or possibly a lager with Jalapenos or chilis in the secondary?

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Old 02-27-2009, 12:09 AM   #2
hopsalot's Avatar
Sep 2007
Corpus, Texas
Posts: 1,553
Liked 18 Times on 17 Posts

Originally Posted by KirkC View Post

I'm thinking pretty light or possibly red ale or possibly a lager with Jalapenos or chilis in the secondary?
is this a question? rhetorical at best

beer with peppers infused is done on a commercial scale as well as with homebrewers world wide. use the search function here ofr google your query and you will find your answer.
In Illa Brettanomyces Nos Fides

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Old 02-27-2009, 05:46 AM   #3
Bernie Brewer
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Bernie Brewer's Avatar
Feb 2006
Eldorado, WI
Posts: 7,507
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Here's an article about it and a recipe.
I like to squeeze the nickle until the buffalo craps-mt rob

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Old 02-27-2009, 07:12 AM   #4
eriktlupus's Avatar
Jan 2007
Cereal City, USA
Posts: 2,618
Liked 13 Times on 11 Posts

this is a nice one (and yes i've tried the original)
primary1 :UTOPIA BABY(still searching for it)
secondary:middling bastard ipa
kegged:simcoe blonde, crystal pale ale, yellow jacket golden ale, lemon shandy blonde

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grains in pounds(G) X 36(average points per gallon of grains) / batch size in gallons(g) = maximum efficiency(ME)
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Old 02-27-2009, 01:57 PM   #5
Dec 2006
Doylestown, PA
Posts: 3,725
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Not a red or lager but I have a chocolate chili porter that came out very nice after maturing for a few months.

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Old 02-27-2009, 02:05 PM   #6
Post Hoc Ergo Propter Hoc
Revvy's Avatar
Dec 2007
"Detroitish" Michigan
Posts: 40,939
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Here's my recipe for my experimental Chocolate Mole Porter......It needs more mellowing time, It uses my home made chili Powder and cayenne pepper...It has a noticeable burn and also causes a bit of heartburn...

Next time I brew it though I am going to reduce the Lactose to about an ounce and up the chocolate disks...

2.5 gallon Recipe

Amount Item Type
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain
1 lbs Munich Malt - 10L (10.0 SRM) Grain
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain
8.0 oz Chocolate Malt (350.0 SRM) Grain
8.0 oz Oats, Flaked (1.0 SRM) Grain

Mash Ingredients
Mash In: Add 8.13 qt of water at 170.5 F
45 min - Hold mash at 158.0 F for 45 min
-- Batch Sparge Round 1: Sparge with 0.21 gal of 168.0 F water.
-- Batch Sparge Round 2: Sparge with 1.47 gal of 168.0 F water.
-- Add water to achieve boil volume of 2.93 gal
-- Estimated Pre-boil Gravity is: 1.060 SG with all grains/extracts added

75 min 2.1 oz Milk Sugar (Lactose) (0.0 SRM) Sugar
60 min 0.50 oz Williamette [4.60 %] (60 min) Hops
30 min 0.25 oz Williamette [4.60 %] (30 min) Hops
5 min 0.50 cup Malto-Dextrine (Boil 5.0 min) Misc
2 min 0.50 oz Williamette [4.60 %] (2 min) Hops

2.5 disks Abuelita Brand Mexican Hot Chocolate + 1 tsp my chili powder in Mash tun. 1/4 disk @ 40 and 1/4 disk + 1 tsp Cayene pepper @ 2 minutes.
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Old 02-27-2009, 03:19 PM   #7
ChefMichael01's Avatar
Nov 2008
New York, NY
Posts: 106

I recently brewed a Porter (AHS's London Porter mini mash kit) and added about 6 or 7 (I think) ancho chilis (dried) at flameout and removed once the wort was cooled. I just opened my first bottle last night after a few weeks of bottle conditioning/carbonating and it was missing much of the chili flavor. I'm thinking it may come back a bit after some aging because when I took a wee taste when bottling, it had the distinct raisin-y, mild heat, slightly smoky ancho chili flavor and scent.

Next time I would add a bit more chili at flame out (esp if using a low heat chili like the ancho). I wasn't really looking for heat, moreso the chili flavor. Another thing I would try is when taking a sample in the fermenter to add a chili-steeped-tea if it seems the chili flavor is not dominant enough.

Brews typically mellow out over time with aging so I would suggest, IMHO, to add a bit more chili than you would initially think.

I'll post the recipe when I'm in front of my brew-laptop later this evening.
Primary 1 - American Pale Ale
Primary 2 - Munich/Northern Brewer SMaSH
Primary 3 - (empty)
Primary 4 - (empty)
Bottle Conditioning - Apfelwein; AHS Shiner Bock Clone
Consuming - Keep Austin UnCommon (steam beer); Spiced Pumpkin Ale; Spiced Christmas Ale; BM's SWMBO Slayer; Irish Red Ale; St Patty's Dry Stout; Ancho Chili Porter
Up to Bat - Caramel Cream Ale; BBS Harold is Weisen; IPA; Summer Citrus Weisen; [Munich/??] SMaSH
Discarded (sad, I know) AHS Lemongrass Wheat Ale

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Old 02-27-2009, 05:46 PM   #8
Jan 2009
Central PA
Posts: 121

I love me some capsaicin...

lots of stuff brewing, fermenting, curing, rising, baking. Life is good.

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Old 02-27-2009, 10:50 PM   #9
More Humann than human
humann_brewing's Avatar
Oct 2008
the sun
Posts: 15,535
Liked 329 Times on 325 Posts

Here is some food for thought too. Pun intended

Rogue Ales

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Old 02-27-2009, 11:11 PM   #10
Sep 2008
Posts: 11

Great thanks for the help. I knew I could count on you guys!!!

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