Chili beer recipe help

redarmy990 · Jul 30, 2018

Hi Team,
I am wanting some assistance putting together a chili beer.

A friend has some Trinidad coffee peppers growing in the garden and wants me to try to make a beer with these things for an event we do every November.
Trinidad coffee are around 50,000- 100,000 scovilles after the research we have done.

Style wise i was thinking a cream ale or a porter /stout. May be a pale ale ould hold up well

Any advice would be gratefully received as to how many of these things to throw in the mash/boil and dry hopping or any other styles that would hold up well.

Thanks
Dean

IslandLizard · Jul 30, 2018

OMG!
You're a hero if you can pull off a beer that's that hot and still enjoyable!

redarmy990 · Jul 30, 2018

IslandLizard said:
OMG!
You're a hero if you can pull off a beer that's that hot and still enjoyable!

I know it isn't going to be easy, i am thinking of a 2.5 gallon batch, so if its crazy hot not too much cost.
Although the looks on peoples faces will be funny, yes I must be a little sadistic.

I read a thread of a jalapeno cream ale beer and they were putting around 10-15 roasted jalapenos in there.

catdaddy66 · Jul 31, 2018

I have a pepper porter planned for this fall. I just got the peppers I will use, ten cayenne peppers (7 red, 3 golden) but only about half will retain the seeds so the heat is more manageable. I have done three other pepper beers with spotty success. I haven't yet tried any boil addition, only secondary and in the bottle.

AkTom · Aug 1, 2018

I just did an ancho chile beer I used 7.5 oz dried Chile’s after primary was done. It’s not too hot but taste like chile juice. You need another beer for a chaser.

gimmeaberrr · Aug 1, 2018

Capsaicin is alcohol soluble so you’ll definitely only need to add them to post ferment/secondary. In the past I’ve added a few peppers, then taste every day till it has the perfect heat I’m looking for, then pull the peppers out. Works every time