how does this recipe sound? ( chili beer)

[OHIOSTEVE]

5 GALLON BATCH

9 LB 2 ROW
2 LB VIENNA
.5 OZ FUGGLES @ 60
.5 oz ground super chili powder at 10 minutes
Mash at 146 for 60 minutes
s-05 yeast
dry chili in secondary .25 oz for 3-4 days ( taste as I go)

Ok any suggestions? I REALLY wanna try my hand at a chili beer and the base is a recipe I have made several times. I just pulled the late addition hops in favor of the chilis. I think maybe I need a LOT more bittering hops but don't know for sure.

 

[bottlebomber]

What is super chili powder? How many scoville units? I would use much less in the boil, where you have no control over it after it goes in. I'd try a tablespoon (which I'm guessing is about 5 grams) and adjust in the secondary using chili tea if you think it needs more kick

 

[OHIOSTEVE]

What is super chili powder? How many scoville units? I would use much less in the boil, where you have no control over it after it goes in. I'd try a tablespoon (which I'm guessing is about 5 grams) and adjust in the secondary using chili tea if you think it needs more kick

super chilis are a type of chili I grew this year. They are called " SUPER CHILIS" they are HOT. I eat jalapenos off the plant like candy, these will light you up. I dehydrate them then run em through a grinder. scoville units 40-50,000

 

[usfmikeb]

OhioSteve - I wouldn't use the ground powder, I would use the whole dry chili. The ground powder is more problematic for getting out of the final product, especially if you use in the secondary. It will come out of the kettle easier if you do a whirlpool before racking into your fermenter. However, putting dried peppers into a hop bag in both kettle and secondary will make it much easier.

Bottlebomber - Super Chili is a hybrid variety, on scoville units it is on par with Tabasco or Cayenne, at about 50K. They have a really good flavor, I haven't grown them in a few years, but I used to use them as the base for my homemade chili powder, with some superhots thrown into the mix as well. Now I only grow the superhots, >500K scoville units, like jolokia, 7 pods, scorpions, etc.

 

[BrewMU]

The grain bill seems okay. Maybe chili beer is delicicous, but my gut tells me another oz of fuggles would be better. Guess I should try one sometime.

 

[OHIOSTEVE]

The grain bill seems okay. Maybe chili beer is delicicous, but my gut tells me another oz of fuggles would be better. Guess I should try one sometime.

this beer usually has another 3/4 oz of fuggles. Sometimes I make it with pilsner malt rather than 2 row.

 

[OHIOSTEVE]

OhioSteve - I wouldn't use the ground powder, I would use the whole dry chili. The ground powder is more problematic for getting out of the final product, especially if you use in the secondary. It will come out of the kettle easier if you do a whirlpool before racking into your fermenter. However, putting dried peppers into a hop bag in both kettle and secondary will make it much easier.

Bottlebomber - Super Chili is a hybrid variety, on scoville units it is on par with Tabasco or Cayenne, at about 50K. They have a really good flavor, I haven't grown them in a few years, but I used to use them as the base for my homemade chili powder, with some superhots thrown into the mix as well. Now I only grow the superhots, >500K scoville units, like jolokia, 7 pods, scorpions, etc.

thanks. I do not think I have anymore whole dried ones. I did deseed and freeze a few though.. I also have habs...cayennes...and jalapenos dehydrated. hmmmm OK so a half ounce in a hop bag last 10 mins of the boil. then dry hop ( chili) to taste? Unless of course I do have a few dried ones in the dehydrator ) possible) then toss in a few with 10 left ?

 

[OHIOSTEVE]

speaking of peppers. I have some ghost chili seeds stored for next year and am gonna try to grab some trinidad scorpion seeds also.

 

[TwoWheeler]

Dried might work. I had some commercially produced chili beer - with a jalapeño in the bottle - and while the HEAT of the pepper in the beer was fun, the vegetal flavor from the pepper was NASTY !!!

 

[pdxal]

Keep the hopping low, bitter+hot is not a great combination. Also, late hopping, like you mentioned, would clash. I think 10-20IBUs for that recipe would work.

 

[bottlebomber]

Keep the hopping low, bitter+hot is not a great combination. Also, late hopping, like you mentioned, would clash. I think 10-20IBUs for that recipe would work.

+1. Flavored beers should in most cases have just enough bitterness to offset the sweetness, and have little to no hop flavor.