Using peppers

[Steampunk]

Want to make a red with the heat of peppers but as little of the taste as possible. How do you incorporate them into the process to accomplish. Vehicles peppers would be best.


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[jdot6]

I've done beers with habanero and anotha with chipotle. Both came out perfect. I was going for the flavor of them tho so I would recommend just using the seeds in the last 5 minutes of the boil and even letting them sit through fermentation

 

[EDR83]

Just an idea and have never tried this but you could probably also order pure capsaicin (= chemical in peppers responsible for the heat).

http://www.scbt.com/datasheet-3577-capsaicin.html

$56 for 50 mg. Average ghost pepper has 4.3 mg, so this should give you enough for the rest of your life :rockin:

 

[fj605]

I used habanero peppers for a porter that turned out nice. I dry hopped a five gallon batch with 7 peppers for 3-4 days in the secondary. The heat wasn't overpowering, just right.

 

[motleybrews]

we make a hot version of our flagship ipa. we use about 30 or so habaneros for a 3 bbl batch, or we use a mix of peppers depending on what we can get from employees/customers. cut about half of the peppers in half, leave the others whole. put in a pot. cover with water, and raise to a boil. reduce to simmer for about half hour, or until you remember its on the stove. let it cool. put the pepper water (however much you feel you want/need) in secondary and bag the peppers and put them in. you could also just do it at kegging. or in your bottling bucket.

i should say that you do get some of the pepper character, but its mainly heat.

 

[Kidagora]

In my experience, I used three habaneros de-seeded, quartered, and dropped into a five gallon secondary that had mild pepper flavor and a moderate heat to it.

I've heard that the seeds can contribute spice and heat without the peppery/vegetal flavor. You may want to consider that in the last 5 of the boil or secondary.

The capsacin idea also sounds good...as long as you aliquot :cross:

Here's another thread that discusses it:

https://www.homebrewtalk.com/f12/jalapenos-seeds-no-seeds-145573/