I'm thinking of brewing a beer with Habaneros. Has anyone ever brewed with chiles? Should I boil the chiles or add them to a secondary?
I'm doing a chile beer too, here is a general layout for a chile beer, using a cream ale kit as a base and add whatever peppers you want:
https://www.homebrewtalk.com/f12/pepper-beer-53957/
Here is a recipe for another:
https://www.homebrewtalk.com/f76/madame-butterfly-88793/
Those are both extracts, sorry if you're doing something else; PM or AG. Take note though of how they prepare the peppers; by roasting and freezing. Some add at the boil and some add at secondary, some do both. You'll find notes of how each way turned out. Me? I want mine spicy so I'll probably do both. Don't steal my beer name though!
Never tried using Habaneros in beer, however I made some habanero rum quite a few years ago. Not sure how helpful this is, but alcohol seems to leech the capsium out of the peppers over time. Beer is a little different than 80proof rum, but let me tell you the story.
The stuff I made consisted of a fifth of rum and 8 or 9 peppers. After a month or so the rum took on a yellowish color. My buddy and I tried just a taste, about the size of a bottlecap ful. It was like drinking pepper spray! My mouth and throat swelled up, very painful burning all the way down, and it was very difficult to breathe. Glad we decided to taste it before we did shots, that probably would've killed us. So just be careful.
HBB that recipe looks good.
20 peppers eh?
hmmm.... me likes me hot stuff.
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