Q about using chile in recipe

[AzOr]

its that time of year when I get the urge to brew something darker than usual.

This time I’m thinking of brewing a basic stout then adding vanilla and cinnamon, aka Horchata style. I’ll also add lactose.

Question 1- I want to add a tiny bit of kick (although not really a horchata). Just enough to make the tongue tingle.
What type of chile/spice and how much? I was thinking cayenne because it won’t contribute much flavor but I’m open to suggestions.

Question 2- I’ve never used lactose before. Some recipes call for 12-14 oz. That seems like a lot. I typically finish my beers at 010 or below. I want a bit of mouthfeel and sweetness but don’t want to drink syrup.
Any suggestions on how much to use?

I appreciate any comments and suggestions.
Thanks

 

[ong]

One habanero for five gallons gives (to me) a barely detectable heat. Dunno about how much dry cayenne to use.

The nice thing about lactose is that you can add it after fermentation. So if you pull 100 ml and add 5 mg of lactose, you can decide if you want more or less and adjust from there, before just dumping it all into your beer.

 

[AzOr]

Thanks ong,
Do you treat the lactose like dme? Boil it with a bit of water?

 

[dmtaylor]

 

[ong]

Thanks ong,
Do you treat the lactose like dme? Boil it with a bit of water?

Yes, exactly.

 

[AzOr]

Thanks for recipe. I’ll have to try this out soon. For now, I’m gonna stick with a chile that is more neutral.

Although, one of my favorite batches of cider was with jalapeño.