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Old 08-16-2010, 10:02 PM   #1
Scooby_Brew
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What is the best way to use chipotle peppers in a beer? Last 10 min of the boil, dry hopping, or some other way?


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Old 08-17-2010, 12:50 AM   #2
KnightRyder
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I made a Guajillo Chipotle Smoked Porter recently that was pretty good. I found a recommendation on this forum somewhere and used the last 3 days during fermentation in the primary. I think it was pretty good! I used 2 Chipotle dried peppers and 1 Guajillo dried pepper. It came out a little hotter than I thought at first but quickly calmed down and was more smokey than anything after a week or two.



 
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Old 08-19-2010, 02:38 PM   #3
Scooby_Brew
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Thanks KnightRyder. Did you boil your Chipotles at all or did you just use them "raw"? I am concerned a bit about how clean and sterile are they straight from the bag...
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Old 08-19-2010, 02:46 PM   #4
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I just used them "raw" but they were purchased at a local Penzey's so I was ok with it...and like I said it turned out pretty good.

 
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Old 08-20-2010, 09:41 AM   #5
wild
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Steamed 5 whole, one sliced in half without seads. Dryhoped in secondary for 2 weeks. Chopotle Smoked Porter was a hit with a light burn in the back of the throat after the first swig.


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