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Old 08-08-2007, 12:16 AM   #11
SW Brewer
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May 2007
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Hey Brewpastor,

I would really like to try my hand at chile beer. Do you think it needs to be cold lagered, or do you think an amber ale or IPA could benefit from chile "hopping" in the secondary?

Greg

 
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Old 08-08-2007, 12:21 AM   #12
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Quote:
Originally Posted by SW Brewer
Hey Brewpastor,

I would really like to try my hand at chile beer. Do you think it needs to be cold lagered, or do you think an amber ale or IPA could benefit from chile "hopping" in the secondary?

Greg
It doesn't need to be lagered at all, but I would go with a less hoppy style however. A less hoppy amber would be nice, although I also like mine to be dry, with no crystal to let the roasted chile flavors come through.
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Old 08-08-2007, 12:35 AM   #13
SW Brewer
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Great, I will look for an AG or PM amber ale recipe then. How much chile do you plan on putting into the secondary? Do you blanch them to sanitize them or just toss them straight in?

 
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Old 08-08-2007, 01:09 AM   #14
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Toss them in straight, juice and all. In 5 gallons, depending on the heat, use between 6 and 12 chiles.
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Old 08-08-2007, 01:33 AM   #15
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do you mash higher to leave a bit of sweetness in the beer to balance the spice? Or do you shoot for a beer with more of a dry finish?

nevermind....read the whole thread


 
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Old 08-08-2007, 01:39 AM   #16
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Nice, I will have to try this here in the next couple of weeks.

 
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Old 09-04-2009, 11:29 AM   #17
22ryfa
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Sep 2009
Reno
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Anyone have an extract recipe for chilli beer that they are willing to share? I'd really love to try one, but am still new to making my own recipes.

 
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Old 09-04-2009, 04:20 PM   #18
pnj
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Mar 2009
seattle
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We don't have 'hatch' peppers up here. but from my google search, they look like Anahiem peppers. Can you shed some light on this?

 
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Old 09-04-2009, 04:28 PM   #19
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New Mexican Chiles are a sub-species of Anaheim. Most of the famous ones are from the Hatch area or Chimayo.

The level of capsacin is supposedly tied to the climate of these areas. I think that NM chiles have a wider and deeper range of flavor and hotness as compared to Anaheim.

Terrior for Chiles?

As for recipes for the base beer. I generally use a variant of Jamil's Cream Ale (eminently googleable) . Other base beers are Pilsners and Blonds.
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