kwbbpc
Member
I was hoping to get some feedback/suggestions about a porter recipe I've been working up for the winter time. I've got a fresh batch of habenero peppers harvested from my garden, and was wanting to use them in a beer. To avoid overdoing the back-of-the-throat burn, I was planning on striping the seeds and pith out of the habeneros, and roasting the peppers before adding them to primary.
This is for a test batch of 3 gallons:
4 lbs Light DME
1 lbs Crystal 120L
1 lbs Crystal 90L
1 lbs Chocolate
.125 lbs German Smoked Malt (Not sure yet about this addition)
.5 oz Willamette @ 60 min
.5 oz Willamette @ 5 min
yeast:
Something clean like WLP001
Primary:
Roast 2 habeneros in broiling oven until they start to darken. Mince the habenero peppers once cool enough to touch, de-pith and de-seed.
Add habenero sections to primary.
Any thoughts?
This is for a test batch of 3 gallons:
4 lbs Light DME
1 lbs Crystal 120L
1 lbs Crystal 90L
1 lbs Chocolate
.125 lbs German Smoked Malt (Not sure yet about this addition)
.5 oz Willamette @ 60 min
.5 oz Willamette @ 5 min
yeast:
Something clean like WLP001
Primary:
Roast 2 habeneros in broiling oven until they start to darken. Mince the habenero peppers once cool enough to touch, de-pith and de-seed.
Add habenero sections to primary.
Any thoughts?