Favorite Way To Add Heat/Spice Without Flavor

[GaoDeBrew]

Any suggestions on the pepper, process, and ratio for specific levels of heat? I also would like to split the batch after the boil so prefer not to add spice until after primary.

I have used Dried Amarillo Chile soaked in vodka and dumped into the secondary for a pepper pale ale that is a crowd favorite. Only thing is the Amarillo Chile adds a lot of pepper flavor, which tastes great, but isn't what I'm looking for in the next brew.

Aiming for a Mango Pepper/Habanero IPA. Thinking of using Anaheim or Habanero in a tincture in order get a flavorless heat addition, but I have never used those before. Appreciate any advice!

 

[bucketnative]

How about capsicum extract?

 

[GaoDeBrew]

How about capsicum extract?

Interesting and would probably work, but is fairly pricey at ~$16 for a small bottle. Thanks for the suggestion.

I'd prefer a tincture of dried peppers in vodka. since those can be had for cheap. Just looking for what peppers impart the least flavors while still providing heat.

 

[fragglerock]

Personally, I've used .25 tsp/ 5 gallons of Cayenne in secondary to great effect. I was trying to clone Yeti's Great Divide Imperial Chocolate Stout and according to the brewers, they used the Cayenne to create the same heated/warming mouth feel that it seems you're going for.

 

[Dcpcooks]

Ghost pepper is all heat with little flavor. Hottest pepper on the scale.
Habanero has fruity flavors and a nice kick.

Neither of them have what you'd call a pepper type flavor you'd see with flavors associated with Mexican foods.

Wear gloves when you handle them and don't touch private parts

 

[brick_haus]

Have you tried the small but mighty Tabasco Pepper? View attachment ImageUploadedByHome Brew1504827867.710892.jpg

 

[BrewMan13]

Ghost pepper is all heat with little flavor. Hottest pepper on the scale.
Habanero has fruity flavors and a nice kick.

Neither of them have what you'd call a pepper type flavor you'd see with flavors associated with Mexican foods.

Wear gloves when you handle them and don't touch private parts

I find ghost peppers actually have a faint smokiness, so I wouldn't say all heat personally. Trinidad moruga scorpion and carolina reaper peppers are actually hotter; the latter being the most potent. I imagine you'd only need a speck of it for a full batch. I've added a whole dried chipotle to a porter before, and it was almost too much.