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Old 06-12-2009, 05:59 AM   #1
pnj
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seattle
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A friend of my girlfriend won a blue ribbon for her chipotle beer last year. it was an extract beer and she grew the peppers in her garden. (only two people entered the contest, but still.. blue ribbon!!)

it got me thinking.. I like peppers. I like beer...

She didn't remember how many peppers she added, or when she added them...

Has anyone made a pepper beer? I think adding to the boil to sanitize would be good but maybe I'm wrong? and how many peppers for a five gallon batch?

Thoughts/suggestions?

 
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Old 06-12-2009, 12:44 PM   #2
sundowner
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Walk About Creek
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I used Chipotles once, but didn't like the taste. Here is the only pepper beer I brew. I do roast the jalapenos. It's one of my most requested beers from friends and family.



Doug's Jalapeno

Brew Type: All Grain Date: 12/19/2004
Style: Spice, Herb, or Vegetable Beer
Batch Size: 5.50 gal
Boil Volume: 7.39 gal Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal) Brewhouse Efficiency: 80.0 %
Taste Rating (50 possible points): 41.0

Ingredients Amount Item Type % or IBU
6.50 lb Pale Malt (2 Row) US (2 SRM) Grain 65.0 %
1.00 lb Corn, Flaked (1 SRM) Grain 10.0 %
1.00 lb Munich Malt (9 SRM) Grain 10.0 %
1.00 lb Vienna Malt (4 SRM) Grain 10.0 %
0.50 lb Caramel/Crystal Malt - 10L (10 SRM) Grain 5.0 %
1.00 oz Cluster [7.0%] (60 min) Hops 24.1 IBU
1.00 oz Liberty Leaf [4.3%] (25 min) Hops 10.3 IBU
1.00 oz Liberty Leaf [4.3%] (15 min) Hops 7.4 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
7.00 items Jalapeno pepper
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale



Notes
Slit, rinse & roast Jalapenos 20-30 minutes at 350F, slice and soak in Vodka overnight. Add 2 Jalapenos at 15 mins. Add two more at high kraeusen, use left over Vodka for the hottest Bloody Mary you've ever had!. Add 2-3 more roasted peppers to the secondary depending on how much pepper bite you prefer. Peppers vary from crop to crop so use 5-7 depending....

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Old 06-12-2009, 12:45 PM   #3
RedOctober
 
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I think boil dried peppers and then add to secondary after fermentation is complete.
At least thats the way I'd handle it.

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Old 06-12-2009, 01:27 PM   #5

I happened to get a copy yesterday of a recipe that the guy at my LHBS brews and has on tap from time to time. It's a habanero amber ale that is really good. It's become kind of a 'signature beer' for him. He uses 21g (~3/4 oz) in the last 15 mins. of the boil and 4g (~1/8 oz.) in secondary. Doesn't seem like much, I know. But it sure does the job. Spicy without making your nose run! I don't think he roasts the peppers; at least there was no notation.

When I was there, I sampled his latest creation - a Chocolate Habanero Stout. It was delicious!

 
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Old 06-12-2009, 01:38 PM   #6
homebeerbrewer
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I made a Serrano Chile beer last year. I, and several who have tasted it, thought it was good.

I just posted the recipe here on HBT: Link

Reason: Added Recipe

 
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Old 06-12-2009, 01:38 PM   #7
sundowner
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I've had this one in my notes for a few years. It's not mine but it looks pretty good. It's called Patty's Chili Beer.


7.00 lb Pale Malt (2 Row) US (2 SRM) Grain 87.5 %
0.50 lb Munich Malt (9 SRM) Grain 6.3 %
0.50 lb Oats, Flaked (1 SRM) Grain 6.3 %
1.50 oz Saaz [4.0%] (60 min) Hops 22.2 IBU
1.75 oz Saaz [4.0%] (10 min) Hops 9.4 IBU
0.50 items Roasted Ancho Peppers (Boil 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
10.00 oz Anaheim peppers (Boil 5.0 min) Misc
1 Pkgs London Ale (Wyeast Labs #1028) Yeast-Ale

Note: I used habaneros once but never again. They seem to have no flavor but are much too hot for me.
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Old 06-12-2009, 01:42 PM   #8
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cuinrearview did one last fall that was freaking awesome, enough bite from the peppers to let you know they are there but not enough to prevent you from drinking a whole bottle. its in the spiced beers recipe database on here.
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Old 06-12-2009, 02:16 PM   #9
flylock_jac
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I'm a pepper head,but haven't brewed one yet. Might do a small batch because I'm probably the only one who would drink it.
I'm pretty sure Revvy has a recipe that he did .

Not to split hairs ,but technically she grew jalapeños. Chipotles are smoked
jalapeño peppers. great flavor in chili and roasted corn chowder.
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Old 06-12-2009, 03:13 PM   #10
sundowner
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Quote:
Originally Posted by flylock_jac View Post
Not to split hairs ,but technically she grew jalapeños. Chipotles are smoked
jalapeño peppers. great flavor in chili and roasted corn chowder.
I actually smoked my own jalapenos once too. The beer turned out pretty good, but I still prefer the fresh roasted peppers.

I also tried canned chipotles once...ugh

Serrano peppers didn't give me much flavor so I still stick with jalapenos, although anaheim and anchos intrigue me.
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