Roasted Red Pepper Porter(?)
I'm getting ready to brew with some roasted fresno chili peppers this weekend. I've been inspired by Craggie's Burning Barrel Porter. Jury's still out on whether I'm going to oak it like they do yet, (probably going to decide after a taste post-fermentation).
I'm inclined to stick with the porter idea, and while there are a bunch of discussions about peppers I don't get much in the way of yeast selection. I have several options to go with here:
I'm having a tough time deciding whether or not I want to use a super clean yeast, or if I would prefer the esters? I am leaning against WLP004 based on the description (diacetyl production), but what about attenuation? Would this benefit from some residual sweetness? How about smoked malts?
Would love some input from the masses.
"I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer." - Abraham Lincoln