So, I'm thinking of doing a stout with a cayenne pepper note. Most likely, I'm going to take a chocolate stout recipe and add some spice to it. The thing I'm wondering at the moment is how much cayenne pepper should I use? The method I'm probably going to use is taking some fresh peppers and put them in the secondary, or maybe do some in the last 10 of the boil, or a combination of the two. Has anyone done anything similar to this? I'm just looking for some guidance for the amount of peppers. The beer, I think, will have a fairly heavy note of the peppers but I don't want it to be overwhelming...cayenne works well with chocolate, so I thought a stout would be a good place to try this out.
Cayenne pepper stout
- Thread starter thbeard1
- Start date
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Here's one of the versions of my chocolate mole porter, this one netted me an honorable mention in a comp...The next version took a bronze, doubling the chocolate and chili. The latest version which hasn't been entered I just used various dried chillis in the boil.
https://www.homebrewtalk.com/f12/cayenne-chocolate-stout-yikes-134722/#post1518994
https://www.homebrewtalk.com/f12/cayenne-chocolate-stout-yikes-134722/#post1518994
