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Old 09-30-2012, 09:52 PM   #1
getatme11
 
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My roommate has been using my equipment to brew a few beers, and he occasionally asks questions and gets my help. This time he made a habanero mango pale ale. He used a few pounds of fruit and 15(!) habaneros. Today was supposed to be bottling day but upon sampling the beer he discovered there was too much heat. I sampled it and I don't know what to tell him. Is there a way to try and salvage it? I thought maybe aging it a little on some oak chips, and he was wondering about a way to sweeten it.

Has anyone ever had this problem and been able to salvage the batch? I'm willing to try just about anything, I hate pouring beer out...

 
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Old 09-30-2012, 10:04 PM   #2
mtk6006
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Well if your talking back sweeting from what i can tell its harder then it sounds to get right. How long has it been sitting? Habanero? Thats gotta be warm! Im wondering if more fruit was added if it would take some heat off. Others on forum would know and i would like to know myself.

 
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Old 09-30-2012, 10:10 PM   #3
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You could keep it in a secondary fermenter long enough to brew another batch sans habanero and use that to dilute the orginal. That said, even seven habaneros would be pretty spicy in my estimation.

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Old 09-30-2012, 10:30 PM   #4
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Might have to make a lot of secondary batches to thin that heat out. Tasted a habanero ale at at the LHBS yesterday that was three peppers in a five gallon batch, had a good bite. Can't imagine fifteen in the same volume. Could use it to marinade some kick-ass salsa....
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Old 09-30-2012, 11:03 PM   #5
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Thanks for the input so far guys. We don't mind a little heat, but currently this has some major heat. Any other crazy ideas out there? I think he's already getting discouraged with brewing and I don't want him to give up.

I'd be willing to try unorthodox methods at this point, I mean if its undrinkable we may as well have fun with it!

 
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Old 10-01-2012, 12:59 AM   #6
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Don't pour it out. At the very least you can bottle it and then open one at a time and mix with other beer as you like. Say, one bottle in a pitcher of other beer might be good.

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Old 10-01-2012, 01:17 AM   #7
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My problem is that heat is subjective. I have an asbestos mouth, so I don't know. I've heard 1 Hab per 5 gallons is notable, I've heard 3 per 5 gallons is very mild, or I've heard 3 per 5 gallons is too much. But I've never heard of using 15 per 5 gallons, and unless you like a lot of fire, that's definitely too much.

As for yours, as others have said you could repurpose as a marinade, but I'd probably ferment another batch with the same recipe, sans peppers, and blend.

I'm planning a chili pepper smoked porter I'll split into five separate one gallon secondaries, where I'll add Jalapenos in one (I'm debating 3-5), Serranos in another (2-4), Habaneros in the third (1/2-1), Ghost Chilis in the 4th (1), and then the 5th with all four (one each). I've never done a pepper beer before, so I'm not sure what ratios to use. The goal is flavor and mild heat in the first two, strong but not overpowering heat in the third, and then pure fire in the Ghost ones. I'm not worried on the heat in the last two, since I'll likely be the only one drinking them anyway, but I'd like to avoid overpowering the first three I'd like to share with others.
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Old 10-01-2012, 03:35 AM   #8
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Habanero mango pale ale?

Good grief. What is this, a Buffalo Wild Wings commercial?

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Old 10-01-2012, 04:52 AM   #9
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You could try cooking the beer down to a reduction and using said reduction as a hot wing sauce or even applying some of said reduction as an addition to some of your next boiling wort.

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Old 10-01-2012, 04:55 AM   #10
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Quote:
Originally Posted by CGVT View Post
Habanero mango pale ale?

Good grief. What is this, a Buffalo Wild Wings commercial?

Yeah, it'll be ready in two minutes

 
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