Weizenheimer
Well-Known Member
I am thinking of racking a gallon of Pale Ale into a 1 gallon secondary on top of 2 cut up frozen roasted green chilies. Has anyone ever tried this, or is this a stupid idea idea?
I'm not sure the grams but it sounds like 2 roasted green chillies for 1 gallon might be way to much.
I have never had a problem with bugs from the chiles. Save the chile for the bugs in your gut!
I will get some of this going. BrewPaster, come out to the Balloon Fiesta next month and taste some of it. I have been brewing up a storm to get ready. I will have an Irish Red Ale, a Robust Porter, a very light colored Blonde with a few bottles of Chile Verde Cerveza.
Are you a member of the Dukes of Ale?
For 5 gallons, I used 2 anaheim chiles (flavor/aroma) and 2 serrano chiles (heat), roasted, chopped, and frozen. The chile flavor/heat was noticeable but not strong, and has faded a little over several weeks in the bottle. The combination of peppers is great - the chile smell and flavor followed by a kick in the back of the throat. I'll double the anaheims and add another serrano next time. OP, using 2 chiles for 1 gallon may be a bit much; I'd start with 1 chile and adjust the next batch.
By the way, don't overdo the hops. They shouldn't overpower the chile.
The best are usually the ones made with recently roasted chiles as they present the sweetness that really brings out the flavor we're all addicted to.
Honestly though, I find the really hot varieties mostly undrinkable.
You guys mind if I join you guys at Fiesta? I usually get out there on the weekends and crew for my in-laws. They are usually at space H8.
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Hmmmmm balloon fiesta beer tasting at 6:00am.... I'm in!
Michael Jackson creates Steve Eske with creating the green chile beer. Sad to hear your sample was less then satisfactory.
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