slinky0390
Well-Known Member
Hey guys, first post here but I have a couple home brews under my belt. I was eating dinner, (PF Changs orange peel beef) and I thought that maybe the same combination of chili and orange peel would be good in a porter. I was thinking about starting with a basic porter recipe and then adding chili into the primary and orange zest into the secondary. I'm not quite sure how much chili or zest to use since I've never brewed with them before.
This is what I was thinking
4.8lbs Amber DME
(steeped grain)
(1.5lbs crystal malt)
(.25lbs chocolate malt)
(.25lbs patent malt)
1.5oz fuggles @60
1.0oz golding @15
chili pepers cut and seeded @15
Primary
Chili pepers cut and seeded for 7 days
Secondary, zest of two oranges for 7 days
Not too sure if this is worth trying, input?
This is what I was thinking
4.8lbs Amber DME
(steeped grain)
(1.5lbs crystal malt)
(.25lbs chocolate malt)
(.25lbs patent malt)
1.5oz fuggles @60
1.0oz golding @15
chili pepers cut and seeded @15
Primary
Chili pepers cut and seeded for 7 days
Secondary, zest of two oranges for 7 days
Not too sure if this is worth trying, input?