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Old 08-17-2012, 01:37 AM   #1
Hulud
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Well I am going to make a poblano smoked porter. My question is how much poblano to use...

I know with fruit it seems like most people use ~1lb/gal depending of course

Any suggestions on poblanos? I'm not gonna use 1lb/gal lol
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Old 08-17-2012, 02:20 AM   #2
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poblano, or ancho?

 
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Old 08-17-2012, 03:12 AM   #3
Xpertskir
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from the pepper beers I have tried, dried is the way to go. Much more complex flavors and subtlety as opposed to the in your face fruitiness and spice of raw.

 
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Old 08-17-2012, 03:18 AM   #4
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Just had a chipotle black beer tonight by Evil Twin (Denmark). Interesting, but I can't say that I liked it.

 
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Old 08-17-2012, 03:18 AM   #5
ReverseApacheMaster
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Peppers definitely do not need the volume that fruit do. I use 10 chiles per five gallons for seven days. I could probably use fewer chiles but I'm happy with the results. I do four fresh and six roasted. Since poblanos are about the same size, flavor and heat as hatch chiles that's probably a good starting point for you.

Are you going for more of a fresh poblano taste or something more complex? Consider swapping out some of the poblanos for jalepeno or serrano for heat, ancho and/or chipotle for more flavor, etc. The combination of fresh and roasted hatch chiles gives my desired flavor of fresh hatch chile but with some roast and smoke in the background that adds depth.

 
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Old 08-17-2012, 03:28 AM   #6
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I used 3 sliced, roasted jalapenoes for a 5 gallon batch and it was HOT...
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Old 08-17-2012, 04:33 AM   #7
Hulud
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Quote:
Originally Posted by ReverseApacheMaster
Peppers definitely do not need the volume that fruit do. I use 10 chiles per five gallons for seven days. I could probably use fewer chiles but I'm happy with the results. I do four fresh and six roasted. Since poblanos are about the same size, flavor and heat as hatch chiles that's probably a good starting point for you.

Are you going for more of a fresh poblano taste or something more complex? Consider swapping out some of the poblanos for jalepeno or serrano for heat, ancho and/or chipotle for more flavor, etc. The combination of fresh and roasted hatch chiles gives my desired flavor of fresh hatch chile but with some roast and smoke in the background that adds depth.
I plan on using both like you roasted and fresh.
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Old 08-17-2012, 04:34 AM   #8
Hulud
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Quote:
Originally Posted by bovineblitz
poblano, or ancho?
Poblano
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Old 08-17-2012, 04:39 AM   #9
TimpanogosSlim
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Quote:
Originally Posted by ReverseApacheMaster View Post
Are you going for more of a fresh poblano taste or something more complex? Consider swapping out some of the poblanos for jalepeno or serrano for heat, ancho and/or chipotle for more flavor, etc. The combination of fresh and roasted hatch chiles gives my desired flavor of fresh hatch chile but with some roast and smoke in the background that adds depth.
Point of order! As someone who is building up his tolerance to capsinoids, I would like to make it clear that Jalapenos have a high ratio of flavor to heat, especially as compared to the corrosive, radioactive, mutant little red things that the lady at my favorite thai restaurant grows.

Jalapenos have a lot of funk going on. If it's heat without flavor you want, go for a scotch bonnet or a habanero. Or find a viet/lao/thai market and get some of the little red ones.

 
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Old 08-17-2012, 04:43 AM   #10
Hulud
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Quote:
Originally Posted by TimpanogosSlim

Point of order! As someone who is building up his tolerance to capsinoids, I would like to make it clear that Jalapenos have a high ratio of flavor to heat, especially as compared to the corrosive, radioactive, mutant little red things that the lady at my favorite thai restaurant grows.

Jalapenos have a lot of funk going on. If it's heat without flavor you want, go for a scotch bonnet or a habanero. Or find a viet/lao/thai market and get some of the little red ones.
Lol nah I'm not lookin for heat.

Actually I was in grand rapids this summer and went by Brewery Vivant and had some of their poblano sour and loved the pepper aspect so I figured I would use the same in a different beer and see what happens hahaha
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