I've got a chili lager in the primary but have not found much information on how to flavor using real chili peppers. Right now it is simply a light lager. The recipie indicates to add a jalapano to each bottle at bottling but I think this will result in beers with no chili flavor if they are drunk early or WAY TOO much heat if left to condition for a long time. I've also read that real chili peppers will make the beer taste "green" like an unripe tomato vs. ripe tomato for instance. I also don't want to add a dry chili spice.
I was thinking of dry roasting a bunch of jalapanos and habaneros in the oven to get rid of the "green" flavors (this might also add a bit of smokey flavor which won't be bad) and then tossing them in the secondary and periodically checking until it the flavor and heat are just right, and then transferring to a third vessel without the peppers to lager.
Anyone have any experience with chilis?
I was thinking of dry roasting a bunch of jalapanos and habaneros in the oven to get rid of the "green" flavors (this might also add a bit of smokey flavor which won't be bad) and then tossing them in the secondary and periodically checking until it the flavor and heat are just right, and then transferring to a third vessel without the peppers to lager.
Anyone have any experience with chilis?