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Old 04-12-2013, 07:26 PM   #1
richlong8020
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May 2012
Winchester, California
Posts: 412
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I want to make my first chile beer what would you recommend? Nothing super crazy hot but enough that would have a nice pepper finish in the end.

Looking to make either a light, amber, or hefe.

Wondering if I should add the peppers to primary, secondary, or in bottling? Should I use dried, frozen, reconstituted, blended?

If you have a link to a really good recipe that I could use that would be even better.

Thanks everybody

 
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Old 04-12-2013, 10:25 PM   #2
Hamsterheadsalem
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Apr 2013
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My friend just brewed a habanero beer. He used a basic ale recipe and added 3 habanero peppers puréed to the primary. Turned out nice . Just a bit of heat on the backside, very drinkable. Finished around a 4.7 ABV

 
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Old 04-12-2013, 11:00 PM   #3
freelunch
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Jan 2011
dfw, TX
Posts: 55

Quote:
Originally Posted by Hamsterheadsalem
My friend just brewed a habanero beer. He used a basic ale recipe and added 3 habanero peppers puréed to the primary. Turned out nice . Just a bit of heat on the backside, very drinkable. Finished around a 4.7 ABV
How many gallons of beer?

 
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Old 04-13-2013, 02:06 AM   #4
richlong8020
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May 2012
Winchester, California
Posts: 412
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It will be a 5 gallon batch and I was wondering if you might have a recipe that I can follow.

 
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Old 04-13-2013, 07:47 AM   #5
Hamsterheadsalem
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Apr 2013
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Quote:
Originally Posted by richlong8020
It will be a 5 gallon batch and I was wondering if you might have a recipe that I can follow.
It was a 5 gallon batch. I'll ask him for the recipe.

 
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Old 04-14-2013, 05:05 AM   #6
richlong8020
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May 2012
Winchester, California
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Cool that would be great.

 
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Old 04-15-2013, 03:08 PM   #7
reed1911
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Mar 2013
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A nice scot ale is great with chipolte peppers, the light smokiness of the peppers and the sweet ale are a good combo, you can then add ground pepper to the secondary and taste after a few days and add until it has the heat you want. Dried peppers seem to be better.

 
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Old 05-01-2013, 05:38 PM   #8
richlong8020
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May 2012
Winchester, California
Posts: 412
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So here is what I'm thinking. Either a big tbsp of cayenne pepper in the steep with the grain or a big tbsp of smoked chipotle pepper in secondary. What are your thoughts? Reverse them? More or less? Maybe use actual peppers? I'm thinking of using a smoked porter. I have a Scottish old ale in primary but if never had it before so I want to drink it without adding stuff first.

 
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Old 05-01-2013, 07:36 PM   #9
reed1911
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Mar 2013
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Well,
How long has it been in and has the SG stabilized? If so, you can pull 12-20oz and prime just that and bottle it so you'll have a good idea what it will taste like. If it is super and you want to, you can then split the batch and go from there. As for amounts, I'd use whole peppers, or whole crushed pepper, not ground. Myself I would add more than that simply based on how much heat I like. You also need to consider the heat of the actual pepper. I eat Tabasco and Cayenne peppers right off the plant while I mow ( I like a lot of heat). And the peppers I grow may be more or less hot than what you grow or have available in your area. So exact amounts are hard to judge.

 
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Old 05-01-2013, 09:02 PM   #10
richlong8020
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May 2012
Winchester, California
Posts: 412
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Well it would be a new batch. I don't want to mess with the Scottish ale that I have going now because I have never had one before. I'm really thinking that a smoked porter is the way I will go.

 
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