Hopheadie
Member
Hi I am wanting to brew a chocolate and chilli pale ale, which is light like a golden ale in colour but with Chocolate and chilli flavours for a Mexican themed birthday party for a friend.
I have a few questions
1) I know that you can get nice chocolate flavours from speciality malts but these all give of a dark colour and I want a light coloured beer. Are there any speciality malts that taste chocolaty that give a pale colour? Also I know that Cacao nibs will also give off a chocolate flavour, do these also give off dark colours? and what is the recommended amount to use in a 5 Gallon batch?
2) When to add the chilli's? with 10 mins to go? flame out? or dry hop?
I know @10mins this will sterilize the chilli and am thinking at flame out during 15 min rest before cooling would also. How do people sterilize chilli's for dry hopping?
Any other tips would be greatly appreciated, the idea is to brew a light coloured ale that looks like a pilsner but has a nice hit of Chocolate and chilli.
I have a few questions
1) I know that you can get nice chocolate flavours from speciality malts but these all give of a dark colour and I want a light coloured beer. Are there any speciality malts that taste chocolaty that give a pale colour? Also I know that Cacao nibs will also give off a chocolate flavour, do these also give off dark colours? and what is the recommended amount to use in a 5 Gallon batch?
2) When to add the chilli's? with 10 mins to go? flame out? or dry hop?
I know @10mins this will sterilize the chilli and am thinking at flame out during 15 min rest before cooling would also. How do people sterilize chilli's for dry hopping?
Any other tips would be greatly appreciated, the idea is to brew a light coloured ale that looks like a pilsner but has a nice hit of Chocolate and chilli.