Peppered Smoked Porter

[INWarner413]

My next beer will be a Smoked Porter. I'm going to add some smoked & dried peppers on secondary. I do not want "just a hint" of peppers. I also don't want it to become a "damn that's crazy hot!" beer. So, from your experience, what's the nice middle ground? How many and what types of peppers did you use that resulted in the perfect amount? For my preference, I think it is better to use too many peppers than not enough.

 

[Oldsock]

If you want more pepper than heat go with lower Scoville varieties and remove the seeds. I did 1/2 ancho and 1/2 guajillo in 1 gallon of an Imperial stout and really like the result, certainly had a touch of heat, but not a lingering spiciness. Chipotle could be nice since it is smoked, but they have a lot more heat. Good luck.