So I had a request for a chili porter and I'm looking for some help.
My target is to have the flavor be primarily porter, with a hint of chili. I'd like it to be where if they aren't told that it's a chili beer, at least some people won't immediately place it, but when they are told, it will be a a case of, "oh yeah, THAT'S what I'm tasting."
Some background: I'm working on a small commercial system (4 bbl) that is all extract. I'll probably be doing a half batch (2 bbl). I've got limited ability to use specialty grains. Fresh ingredients tend to be a problem equipment wise as well. For simplicity sake, I'll give measurements in terms of what a 5 gallon equivalent would be.
Currently I'm thinking
5 gal equivalent
10 lbs light lme
1 oz cascade 60 min
.66 oz fuggles 5 min
Safale 05
Color will come from a VERY dark extract called maltoferm 6001 which, tome, comes across flavor wise as about 66% black patent 33% chocolate malt to me.
Due to potential issues with using fresh peppers, I'm thinking of using a ground chili powder. The question is, how much?
I'm also thinking of using some cacao nibs or cocoa powder, but again, how much will give a bit of flavor without overwhelming the beer?
My target is to have the flavor be primarily porter, with a hint of chili. I'd like it to be where if they aren't told that it's a chili beer, at least some people won't immediately place it, but when they are told, it will be a a case of, "oh yeah, THAT'S what I'm tasting."
Some background: I'm working on a small commercial system (4 bbl) that is all extract. I'll probably be doing a half batch (2 bbl). I've got limited ability to use specialty grains. Fresh ingredients tend to be a problem equipment wise as well. For simplicity sake, I'll give measurements in terms of what a 5 gallon equivalent would be.
Currently I'm thinking
5 gal equivalent
10 lbs light lme
1 oz cascade 60 min
.66 oz fuggles 5 min
Safale 05
Color will come from a VERY dark extract called maltoferm 6001 which, tome, comes across flavor wise as about 66% black patent 33% chocolate malt to me.
Due to potential issues with using fresh peppers, I'm thinking of using a ground chili powder. The question is, how much?
I'm also thinking of using some cacao nibs or cocoa powder, but again, how much will give a bit of flavor without overwhelming the beer?