I've got an extra gallon of wort from my last batch that I collected from my mash tun after gathering the wort for my boil. OG was 1.036 so I'm going to make a small batch of beer with it. The original mash was 8 lbs pale 2 row + 1 lb crystal 40L at 148 for an hour. I've got an ounce of willamette hops. I'll probably do 1/4 ounce at 1 hour and 1/4 ounce at 10 minutes. I'll be using Muntun's yeast. Now I just have to decide what chilis to use and when to add them to the boil. I'm going to use dried chilis. I have chipotles, aji limo rojo, habaneros, aji pancas, aji amarillos and aji cerezas. Anyone have any suggestions? I think I want to start with the milder peppers to get that full pepper flavor and then add the hotter ones towards the end to give it some bite without letting the heat get too intense. I want heavy pepper flavors with a little bit of bite.