Chili pepper chocolate stout

[thejuanald]

Bringing an old thread back from the dead....

Working on a Chocolate-Chile RIS, inspired by a fantastic brew at a local brewery. Largely looking for some subtle, building heat, with little pepper flavor. Considering 2 options: ground chile powder at the end of the boil or fresh habaneros in secondary.

Compared to other topics, this seems to be covered more infrequently than others. Anyone made a successful Chile Imperial Stout?

You can order the best chile in the world, New Mexico chile, here: http://www.newmexicocatalog.com/html/fresh_green_chile.html

 

[BigPerm]

Thanks. I think green chiles would probably bring more flavor than heat. Thinking to use habanero powder at knockout. Anyone see a big problem with this?