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Old 09-02-2009, 04:45 PM   #1
Weizenheimer
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I am thinking of racking a gallon of Pale Ale into a 1 gallon secondary on top of 2 cut up frozen roasted green chilies. Has anyone ever tried this, or is this a stupid idea idea?

 
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Old 09-02-2009, 05:05 PM   #2
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Haven't run across it, but just about every other pepper and peppercorn has been used, so I won't call it a stupid idea. My guess is it would depend on the hopping, so give it a try and let us know the results.
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Old 09-02-2009, 05:16 PM   #3
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I have tried a beer that was created by Brewpastor (If I'm not too mistaken)

Pancho Verde Chile Cerveza - Rio Grande Brewing Company - BeerAdvocate

IIRC, this was his brewery and they had a green chile beer. I did enjoy it, but would not personally want 5 gallons of it sitting around; it was much more spicy than I was expecting.

In other words, it can be done, and I encourage you to try it if you like green chile flavor and heat

 
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Old 09-02-2009, 05:25 PM   #4
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You are correct Neal, that one was made by the brewery Brewpastor owned.

I recently went out to the brewery that does the contract brewing for that beer now and they fire roast their green chiles on site and add it to the beer, in secondary IIRC. I haven't done it myself, but I have been tempted to put a gallon of blonde or cream ale on a couple chiles to see how it comes out. I say go for it and let us know how it tastes.
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Old 09-02-2009, 05:33 PM   #5
pnj
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brewpastor puts 500 to 600 grams of chillis in his beer, per five gallons. I will be adding chilli's to 2.5 gallons of Haus Ale and plan on addding 300 grams of fresh roasted peppers.

 
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Old 09-02-2009, 05:56 PM   #6
Weizenheimer
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I'm not sure the grams but it sounds like 2 roasted green chillies for 1 gallon might be way to much.

 
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Old 09-02-2009, 06:10 PM   #7
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Quote:
Originally Posted by Weizenheimer View Post
I'm not sure the grams but it sounds like 2 roasted green chillies for 1 gallon might be way to much.
It really depends on how hot the chiles are and how hot you want the beer. It is a bit like alpha acids, Saaz and Magnum are not the same. Mild chile allows a lot more to be used and thereby getting more flavor and less heat.

As far as Rio Grande Brewing Company goes, I have been out of there for 10 years. Its now owned by the good folks at Sierra Blanca. I don't know anything about their recipes, but assume they aren't the ones I created. We too roasted our chiles on site and I believe it makes a huge difference.

Chile beer can be great if done with care. We won 2 GABF medals for it back in the day.
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Old 09-02-2009, 07:51 PM   #8
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So I just added 4 Anahiem and 1 Jalapeno to 2.5 gallons of Ed's Haus Ale. The beer recipe is changed a bit in that I added a few more/different hops then the original recipe calls for and I missed my OG by a whole point.

The peppers weighed 366 grams before I roasted them on the stove. I removed just the stems and they weighed 233 grams. I rough chopped them and dumped them into the secondary.

I only have 5 gallon secondary containers so I ended up with a large amount of empty head space. Hope the oxygen doesn't effect the beer too badly.

 
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Old 09-02-2009, 08:11 PM   #9
Weizenheimer
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Sounds very similar to what I was thinking. Since Ed's haus ale is a 6 gallon recipe I always end up with an extra gallon to experiment with. My peppers are out of the garden and then roasted in a basket over my propane burner. For sanitation reasons I figured I'd use some of these that I did a few months ago and froze. Will freezing them first kill off any nasties or is there a better way to sanitize them?

 
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Old 09-02-2009, 08:20 PM   #10
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That sounds great.
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