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Old 09-07-2013, 10:04 PM   #1
efkrug's Avatar
Aug 2013
Posts: 11

I'm going to spice up a chocolate stout extract/steeping grains recipe with habanero. Going for some flavor, some heat in the background behind the chocolate without overdoing the spice. I was thinking I would slice and roast, possibly a vodka soak, put some in the last 15min of the boil and then test out a few different quantities in the secondary. Any Habanero handling/use suggestions?

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Old 09-08-2013, 12:24 AM   #2
pm5k00's Avatar
Apr 2011
Cibolo, TX
Posts: 934
Liked 34 Times on 31 Posts

I smoked some habeneros and add about a sixth of a pepper to bottles of a porter, let age for a year and was still scorching hot. So my advice is use very very little, or none at all.

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Old 09-08-2013, 12:51 PM   #3
Dec 2009
North East, Wisconsin
Posts: 183
Liked 10 Times on 7 Posts

Dry peppering works best for ME. Use only the flesh, no seeds. Roast or grill if desired? I put 7 grams into a 5 gallon batch post fermentation. I take a sample from the carboy twice a day; usually 1.5 to 2 days is sufficient for me (NOT searing). I like mine to have a little heat on the back end. For me, the heat from a Habanero is more complex than the heat from a Serrano or Jalapeno.

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