spage
Well-Known Member
So, a local restaurant called the Surly Girl makes all kinds of Cayenne-Chocolate desserts and I find them delicious. I thought it would be great in a stout. Here's my 5 gallon recipe:
17# 2-Row
1# Wheat 2.2L
1# Roasted Non-Malted Barley 300L
1# Chocolate Malt 350L
1# Flaked Oats
Mash at 155 for 1hr
2oz Willamette (60 min)
1oz Cayenne Pepper (5 min)
8oz Cocoa (5 min)
1056 Yeast
Ended up at 9.1%, but OUCH!!! Way too much cayenne. I love hot foods, but this is hotter than a lot of the Thai food I love. Currently brewing another batch of chocolate stout to blend.
Has anyone used cayenne in their beers before? What quantity did you use? I was trying to make something that will be warming this winter. Unfortunately I just made 5 gallons of chocolate-blazin' sauce.
17# 2-Row
1# Wheat 2.2L
1# Roasted Non-Malted Barley 300L
1# Chocolate Malt 350L
1# Flaked Oats
Mash at 155 for 1hr
2oz Willamette (60 min)
1oz Cayenne Pepper (5 min)
8oz Cocoa (5 min)
1056 Yeast
Ended up at 9.1%, but OUCH!!! Way too much cayenne. I love hot foods, but this is hotter than a lot of the Thai food I love. Currently brewing another batch of chocolate stout to blend.
Has anyone used cayenne in their beers before? What quantity did you use? I was trying to make something that will be warming this winter. Unfortunately I just made 5 gallons of chocolate-blazin' sauce.