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Old 09-08-2006, 05:50 PM   #1
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Default Any chili flavoring experience out there?

I've got a chili lager in the primary but have not found much information on how to flavor using real chili peppers. Right now it is simply a light lager. The recipie indicates to add a jalapano to each bottle at bottling but I think this will result in beers with no chili flavor if they are drunk early or WAY TOO much heat if left to condition for a long time. I've also read that real chili peppers will make the beer taste "green" like an unripe tomato vs. ripe tomato for instance. I also don't want to add a dry chili spice.

I was thinking of dry roasting a bunch of jalapanos and habaneros in the oven to get rid of the "green" flavors (this might also add a bit of smokey flavor which won't be bad) and then tossing them in the secondary and periodically checking until it the flavor and heat are just right, and then transferring to a third vessel without the peppers to lager.

Anyone have any experience with chilis?


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Old 09-08-2006, 05:57 PM   #2
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I've done the 1 chili in a bottle before. I had to wait about 6 mos and man was it ever hot.

I tried a chili tea before (1 sliced chili in 2 C water boiled for 5 mins - VERY HOT and no green flavor, just heat), but I think it should be added at the end of the boil.


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Old 09-08-2006, 06:13 PM   #3
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I like your idea of roasting them and adding them to the secondary.

I've never roasted peppers, but will some oils be extracted from the peppers?
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Old 09-08-2006, 06:28 PM   #4
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Yes, you have to worry about the oils.

When I added the raw peppers to the bottles I didn't have any oil problems.

I'm gonna try it one more time before giving up on the style...
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Old 09-08-2006, 06:29 PM   #5
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The best peppered ale I've tasted used red jalapenos that were roasted, then de-skinned, de-veined and seeded so it was just the meat. Nice, smooth flavor. Not a lot of heat.
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Old 09-08-2006, 06:55 PM   #6
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That's because the heat is in the seeds and veins...
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Old 09-08-2006, 07:01 PM   #7
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Quote:
Originally Posted by homebrewer_99
That's because the heat is in the seeds and veins...
Speaking of, I grilled some burgers last night and chopped up some fresh jalapenos from my garden to put on the cooked burger. I had heart-burn all night. It sucked.

I just LOOOOVE hot foods.
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Old 09-08-2006, 07:19 PM   #8
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Check this out:
http://www.homebrewtalk.com/showpost...38&postcount=7

The rest of the thread is informative too.
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Old 09-08-2006, 08:06 PM   #9
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Awesome, thanks for the reply guys...the link to previous threads was very helpfull!
I suppose none of us are doing anything at work today... !!!

I want it drinkable and not too much heat...roasted pepper flavor and aroma with some heat. I think I'm going to go with the roasting and removal of some seeds, but put roasted skins, meat, etc. in the secondary and keep sampling until it is just right...then transfer to a third vessel to lager for awhile in the garage fridge (if I've got anything left from sampling)!

Thanks again for the replies and I'll have to let you know how it goes...I should be transferring to the secondary over the weekend.
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Old 09-08-2006, 08:17 PM   #10
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Post your method and sampling observations. Not just the final results, but how each sample tasted, 1 week, 2 weeks, etc. It will be interesting to know when the cross-over from not enough to too much (AKA just right), happens.


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