Brewing a rauchbier with Cayenne???

[Sofge]

Has anyone experimented with cayenne pepper in a rauchbier? It seems to me that the heat from the pepper would go great with the smokiness! I've tried cayenne stout that a buddy of mine made and I did not think it seemed very balanced.

Also... If I were to do this, would I use whole peppers in the secondary? Or powder in the end of the boil?

Thanks for your help!

 

[cheezydemon3]

DEFINITELY (no argumante accepted) ROASTED PEPPERS!!!!!!!

No better opportunity to add the naturally grilled or roasted peppers to secondary!

Fresh peppers halved, preferably roasted over a fire (but gas will do in a pinch), thrown in secondary.

Maybe back off of the smoked malt a bit to account for the black bits on the peppers.