jclash, I ordered the dried peppers online, chopped them up and put them in a small hop bag. They were already de-seeded, so no prob there. http://www.homebrewtalk.com/f12/5x-pepper-beers-172082/
It inspired me to use 2/3 ounce each of dried Panca and smoked Serrano Chiles in a Mr. Beer (Fire in the Hole) kit. I waited for day 10 of a three week primary, put it in a hop bag (after chopping them up of course.) Nice smokey peppery taste with a slight burn at the end. So I'd guess, double that for a 5 gal batch, if you used the same recipe. If you want a bigger burn, switch to habanero's or hotter.