I'm about to brew a sort of dunkel wiesse at a friend's brewery (10hl batch) and have more or less formulated a malt and hop bill... my plea for help is in terms of the addition of the chillies...
Can any one recommend a method and tips? I'm thinking a 10 - 14 day dip in the secondary and just chopping off the top and throwing in four kilos for the 10hl of beer... but I'm having second thoughts. I don't want to really get any heat from them just the fruity wonders of the ancho chilli.
Anything?
Cheers!
Can any one recommend a method and tips? I'm thinking a 10 - 14 day dip in the secondary and just chopping off the top and throwing in four kilos for the 10hl of beer... but I'm having second thoughts. I don't want to really get any heat from them just the fruity wonders of the ancho chilli.
Anything?
Cheers!
