chili pepper beer

[TechyDork]

I'm curious to hear what you think. I'm trying to decide between Serrano's or Jalepeno's.

Sampled last night and it was flat still, but it did have a nice jalapeno flavor. However, i did not get much in the way of heat. I think i would up the amount of peppers in the dryhop next time, maybe even 4-5.

 

[jamest22]

one sliced habanero aged for a couple weeks in secondary (for a 3 gallon batch) will give you a nice kick and heat

 

[TechyDork]

one sliced habanero aged for a couple weeks in secondary (for a 3 gallon batch) will give you a nice kick and heat

Not a bad idea. Did it give you an over powering heat? I just want a nice bite from the heat in the finish, not like drinking tabasco sauce or sucking on a habanero.

 

[jamest22]

no, for three gallons it did not produce an overpowering heat. just some spiciness on the finish. almost everyone who tried it thought it had a decent bit of heat and kick, enought to make them go "whoa", but not overpowering. it doesnt burn and its nowhere near as hot as tabasco sauce. There were a couple people who tried it who do not like ANYTHING spicy at all, and it was too spicy for them.

So if you are making a 5 gallon batch and you add 1 sliced habanero it should be almost half as spicy as mine, since I made a 3 gallon batch. If you are nervous about getting the right amount of heat, split the batch into two three gallon carboys and try two different amounts one bold, one less bold.

 

[TechyDork]

no, for three gallons it did not produce an overpowering heat. just some spiciness on the finish. almost everyone who tried it thought it had a decent bit of heat and kick, enought to make them go "whoa", but not overpowering. it doesnt burn and its nowhere near as hot as tabasco sauce. There were a couple people who tried it who do not like ANYTHING spicy at all, and it was too spicy for them.

So if you are making a 5 gallon batch and you add 1 sliced habanero it should be almost half as spicy as mine, since I made a 3 gallon batch. If you are nervous about getting the right amount of heat, split the batch into two three gallon carboys and try two different amounts one bold, one less bold.

sounds like it would give me just what i am looking for, and i also do 3 gallons so one would be perfect.

I will give it a try in the next attempt.

 

[lizardeye]

I've done a couple of chili pepper beers and they've turned out well, but I've roasted, skinned, seeded and removed the membrane from most of the peppers and put them into the secondary. I have gotten a really good roasted pepper flavor and a very slight heat. In the future, I'll probably add more raw peppers, but I'll still use the roasting technique for most of what I add.

 

[nealf]

I am currently "dry chileing" a single gallon of BM's Centennial Blonde right now. It has been on the chiles for about 3 days. Maybe I should take a taste test; I added one medium sized serrano chile roasted and then frozen for 2 days to break the cell walls down a bit.

I fear that a whole serrano pepper in a single gallon of beer might be quite overwhelming.